chicken medley casserole

How To Make chicken medley casserole

• Step 1
  Preheat oven to 350 degrees F.
• Step 2
  Coat a 9x13-inch baking dish with cooking spray. Add crumbled bacon bits evenly.
• Step 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.
• Step 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.
• Step 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.
• Step 6
  In a medium bowl, combine heavy cream, cream cheese, soup and chicken seasoning; whisk well for 3 minutes until blended.
• Step 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.
• Step 8
  Pour into a prepared baking dish. Sprinkle with shredded Mexican cheese blend.
• Step 9
  Bake for 30 minutes or until the cheese is melted.
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