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  1 lb. penne pasta, cooked and drained
  2 c. shredded cooked chicken
  1 jar (15 oz) Alfredo pasta sauce- I used Prego Farmers’ Market Classic Parmesan Alfredo
  1/2 c. ranch dressing- I used Aldi Tuscan Garden
  6 slices chopped cooked bacon
  2 c. shredded mozzarella cheese (8 oz)

Heat oven to 350° F. Grease or spray 13×9-inch pan. In a large bowl, put all the cooked and drained pasta, all the shredded chicken, the jar of Alfredo sauce, and the ranch dressing. Combine and pour into the pan. Sprinkle the chopped bacon on top and cover all of it with the shredded cheese. Bake until bubbly, between 20-30 minutes. I found this on Pinterest, and it is from Pillsbury. My family thought it was amazing, and we have put this on our rotating menu list!