Lunch: Make-Ahead Chicken Bacon Ranch Pasta

Need to cook from the pantry tonight? This pasta gets dinner on the table in less than 30 minutes and is packed with flavors your family will love.

Ingredients

1 lb uncooked rotini pasta
3 cups shredded or pulled deli rotisserie chicken
1 bottle (16 oz) ranch dressing
1 cup crisply cooked and crumbled bacon (9 to 11 slices)
2 cups shredded Italian cheese blend (8 oz)

Instructions

Cook and drain pasta as directed on package.
In large microwavable bowl, mix pasta and remaining ingredients.
Microwave uncovered on High 1 to 2 minutes or until cheese is melted and mixture is hot and steaming.
To freeze: Spray 2 (8-inch) disposable foil cake pans with cooking spray. Cook and drain pasta as directed on package. In large bowl, mix pasta, chicken, dressing and bacon. Divide mixture between pans. Top with cheese. Spray pieces of foil large enough to cover pans with cooking spray. Cover pans with foil, sprayed side down. Place foil-covered pans in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw pan(s) overnight in refrigerator. Heat oven to 350 °F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 40 to 50 minutes or until instant-read thermometer inserted in center of mixture reads 165 °F. If baking from frozen, bake 60 to 75 minutes.

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