CHICKEN BACON RANCH CASSEROLE
2 C. rotisserie chicken, shredded
1 Can refrigerated crescent rolls
8 Slices cooked bacon, crumbled
1 Large tomato, chopped
1 C. mayonnaise
1 C. cheddar cheese, shredded
3 Med. green onions, chopped
1 Tbsp. dry ranch seasoning
HOW TO MAKE:
1-Preheat oven to 400°F and lightly grease a 9×13-inch baking dish.
2-Spread crescent rolls into prepared baking dish, sealing the perforated edges with your fingers.
3-Bake until golden brown, 10 minutes.
4-Meanwhile, mix together the mayo and ranch seasoning until well combined.
5-In a medium bowl, combine 2/3 of the crumbled bacon, shredded chicken, and a 1/2 cup of the mayo mixture. Stir until combined.
6-Spread remaining mayo mixture onto baked crescent dough, stopping 1/4 inch from the edges.
7-Next, spread the chicken mixture, then sprinkle with tomato and cheese.
8-Bake until cheese is hot and melted, about 10 minutes.
9-Sprinkle with remaining bacon and green onions.
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