chicken medley casserole

How To Make chicken medley casserole

• 1

  Preheat oven to 350 degrees F.
• 2

  Coat a 9x13-inch baking dish with cooking spray. Add crumbled bacon bits evenly.
• 3

  Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bow tie pasta and return to a boil. Cook uncovered, stirring occasionally, until tender but still slightly firm, about 12 minutes. Drain well and set aside.
• 4

  Melt margarine in a large, deep skillet over medium heat. Add banana peppers and carrots, saute for 6 minutes until tender. Mix with ranch seasoning and sea salt/black pepper. Remove from heat and set aside.
• 5

  Heat avocado oil in a large saucepan over medium heat. Add chicken nuggets, chicken tenders and popcorn chicken. Stir and saute for 5 minutes or until browned. Remove tenders to slice, then add slices back to the pan.
• 6

  In a medium bowl, combine heavy cream, cream cheese, soup and chicken seasoning; whisk well for 3 minutes until blended.
• 7

  Reduce to low heat, add vegetable mixture, pasta and soup mixture to the chicken mixture in the saucepan. Mix together until combined. Remove from heat.
• 8

  Pour into a prepared baking dish. Sprinkle with shredded Mexican cheese blend.
• 9

  Bake for 30 minutes or until the cheese is melted.
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