1 lb. bacon, fried and crumbled (I used bacon bits)
2 lb. boneless, skinless chicken
2 tablespoons of ranch seasoning
1 lb. bow tie pasta
2 jars of Alfredo sauce
1/3 cup of evaporated milk or regular milk
4 cups shredded Italian cheese blend
Cut chicken into cubes. Mix in ranch mix, evaporated milk and half a jar of alfredo sauce.
Cook pasta al dente. Drain and return to pan.
Pour half of a jar of alfredo sauce into bottom of 9x13 baking dish. Spread evenly.
Begin layering casserole starting with half of noodles, then half the chicken mix, half of the second jar of alfredo sauce, half the bacon, and half the cheese.
Repeat layers with remaining ingredients.
Bake at 350 degrees for 30 minutes.