Chicken Bacon Ranch Macaroni and Cheese

• 8 ounces, weight Uncooked Elbow Macaroni
• 4 slices Applewood Smoked Bacon
• 8 ounces, weight Boneless, Skinless Chicken Breast, Cut Into 1/2-inch Pieces
• 1/2 teaspoons Onion Powder
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Salt
• 1 Tablespoon Butter
• 1 Tablespoon Flour
• 1- 1/2 cup Fat Free Milk
• 1/2 cans (10 Oz. Size) Condensed Cream Of Chicken Soup
• 1/4 cups Bottled Ranch Dressing
• 3/4 cups Reduced Fat Cheddar Cheese, Shredded
• 1/2 cups French Fried Onions
• 1/2 cups Reduced Fat Cheddar Cheese, Shredded

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Cook bacon in a large nonstick skillet over medium heat until crisp.
3. Remove bacon from pan, reserving drippings in pan.
4. Finely chop bacon; set aside.
5. Increase heat to medium-high.
6. Season chicken with onion powder, garlic powder and salt.
7. Add chicken to drippings in pan; saute 6 minutes or until done.
8. Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan.
9. Cook 2 minutes, stirring constantly with a whisk.
10. Combine milk and soup, stirring with a whisk; then gradually add milk mixture to saucepan, stirring with a whisk.
11. Bring to a boil; cook 2 minutes or until thick.
12. Add ranch dressing and 3/4 cups of cheese, stirring until cheese melts.
13. Stir in pasta and chicken.
14. Preheat broiler.
15. Spoon pasta mixture into an 8-inch square baking dish coated with cooking spray.
16. Sprinkle evenly with reserved bacon, fried onions and 1/2 cup of cheese.
17. Broil 3 minutes or until cheese melts.

elbow macaroni, bacon, weight, onion powder, garlic, salt, butter, flour, milk, chicken, cheddar cheese, onions, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/chicken-bacon-ranch-macaroni-and-cheese/ (may not work)