I was so excited to get the air conditioning turned back on but I knew I would have to do some work to keep from losing food. Because I had not been cooking (even using the microwave most days) we had a lot of restaurant leftovers. I had purchased a rotisserie chicken at Costco to help save money. I think we actually had all eaten one meal from it. I found this recipe and knew I wanted to try! The really good news was that it also used up some other things like cottage cheese and mozzarella cheese. I actually split this into 2 separate pans freezing one for later use. Matt liked it so well that he asked how much trouble it was to make! This is definitely a repeat but likely one that is made ahead of time in the summer.
I ended up using one jar of Alfredo Sauce per pan mixed with 5 oz of melted cream cheese. I also used one cup of mozzarella on each pan as well.
- 22 ounces Alfredo Sauce I used one jar but it was not very sauce per pan
- 12 ounce jumbo pasta shells
- 1 1/2 cups cooked chicken breasts leftover rotisserie chicken works great for this recipe
- 1 cup shredded mozzarella cheese
- 6 slices bacon cooked until crispy and crumbled
- 1 cup cottage cheese
- 8 ounces cream cheese
- 1 tablespoon ranch dressing mix
Preheat the oven to 375 degrees.
Cook the pasta shells to al dente, drain well.
Cook the bacon until it’s super crispy, drain well and crumble.
Dice the chicken.
Combine the jar of Alfredo Sauce with 5 ounces of melted cream cheese.
In a large mixing bowl, combine the diced chicken, ½ the mozzarella cheese, 3 ounces of cream cheese, cottage cheese, bacon and powdered ranch mix.
Ladle a small amount of sauce onto the bottom of the casserole dish. Stuff the shells witht the chicken mixture and line them up in the baking dish.
Pour the remaining sauce on top of the pasta shells, sprinkle the remaining mozzarella cheese over the casserole dish and cover with aluminum foil.
Place in preheated oven and bake until hot and bubbly!
To brown the top of your casserole, remove the foil and place under the broiler for 3-5 minutes or until golden brown.
Garnish with fresh parsley and enjoy!