Chicken Bacon Ranch Casserole

A friend sent me this recipe on facebook and I think it's right up my alley!

4 slices of bacon, cooked and chopped
1 pound of boneless, skinless chicken breasts,diced
1 Tab. of olive oil
1 packet of dry ranch dressing mix
8 oz. rotini pasta
1 cup mozzarella cheese, shredded
1/2 cup cheddar cheese, shredded
1 jar alfredo sauce (14.5 oz.)
salt/pepper to taste

Directions:
Preheat oven to 375* and grease a 9x9 baking dish.
Heat a large skillet over medium heat. Cook bacon until brown and crispy, about 7 minutes.
Drain and place the bacon on a paper towel to absorb grease.
In a gallon-size zip lock bag, add olive oil, diced chicken (raw at this point) and dry ranch dressing.
Shake in the bag until the chicken is well coated.
Add chicken to the skillet and brown until no longer pink. Set aside.
In a pot of boiling water, cook pasta until al dente.
 Drain water and add pasta to greased baking dish.
Add cooked chicken and alfredo sauce to the pasta.
Add the cheeses, bacon, and S&P  to the top of the alfredo and place pan in the oven.
Bake until bubbly and the cheese is melted about 15 minutes.
Remove from the oven and serve.
Enjoy!
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