*Ingredients :
°3 c of chicken
°10.5 oz. condensed chicken soup
°6 cups low-sodium chicken broth
°1 cup full fat milk
°8 oz. cream cheese
°1/2 cup carrots, diced
°1/2 cup cubed celery
°1 small onion
°10 slices of bacon, cooked and cut into cubes
°2 t of ranch seasoning mix
° 3 garlic cloves
°1/2 t garlic powder
° 2 cups shredded cheddar cheese
°8 ounces pasta
*Methods
Preheat oven 350
Cook the bacon and let it cool. Cut it into small pieces and set it aside.
Placing chicken breasts on cookie sheet, season with salt also pepper, & baking for 20 minutes. Taking it out of the oven & chop chicken with two forks.
In saucepan, on medium heat, add 1 tsp of the oil or butter also sauté the chopped onions, celery, and carrots. Fry for 5 minutes or until vegetables are tender.
In a medium bowl, combine condensed chicken soup with 1 cup milk. Whisk until smooth. Add the soup mixture to the pot and stir. Adding chicken broth and my heart to homogeneous.
Add the ranch seasoning, garlic, and garlic powder.
Add the cream cheese and keep stirring until the cream cheese melts. Bring to a boil, stirring occasionally, until the cream cheese is incorporated into the soup.
Add chicken and bacon, and reduce heat to medium-low. Let it simmer for 20 minutes.
Add pasta (divided into halves or quarters) and cheddar cheese, and cook over low heat until pasta is tender and cheese has melted, about 5-7 minutes.
Enjoy !
