Chicken Bacon Ranch Casserole

Chicken Bacon Ranch Casserole 1 lb rotini pasta 6 slices bacon, diced 1 tablespoon butter 4 boneless skinless chicken breast halves, cut into bite-size pieces 2 tablespoons all-purpose flour 1 (1/2 ounce) packet ranch dressing mix 2 cups milk 2 bags of shredded sharp cheddar cheese salt and pepper(whatever seasoning you prefer) Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but one tablespoon of bacon drippings from the pan. Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in 1 bag of cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted. Top with remainder of cheese and bacon and bake until cheese is melted