Chicken Bacon Ranch Casserole

Chicken Bacon Ranch Casserole 1 lb. bacon, cooked and chopped 8 oz. pasta (any kind you prefer) 1 1/2 cups Mozzarella cheese, shredded 1 lb. boneless, skinless chicken breasts, diced 2 tbsp. olive oil 1 small onion, diced 1/2 Tablespoon of Adobo (found in the spanish isle) 1 teaspoon pepper salt to taste 1/2 teaspoon of fresh parsley 1/2 bottle of Ranch dressing 1/2 cup Cheddar cheese, shredded 1 small jar Alfredo sauce or half a large (more or less depending on how saucy you like it) Preheat oven to 375F First you want to marinate your chicken pieces, take a gallon size Ziploc bag, add in the olive oil, diced RAW chicken, salt to taste, pepper, adobo, parsley. Shake until chicken is evenly coated with the seasonings. In a large skillet, over medium heat, add your marinated chicken and your diced onion and cook until no longer pink in the center. Set aside. Bowl your pasta in a separate pot, until al dente and drain well.. Add your ranch dressing to the cooked pasta and toss until well coated Grease a 9x9 baking dish Add ranch covered pasta to the greased baking dish. Add cooked marinated chicken, HALF of the cooked bacon and the Alfredo sauce to the pasta. Toss well Sprinkle both cheeses, remaining bacon and pop into the oven Bake until cheese is completely melted, about 12­15 minutes.