Take the chicken breasts and cut them horizontally into butterfly-style. Season it with dried Italian herbs, salt, and pepper

In a medium pan, cook the bacon slices until crispy. Take out the bacon and reserve the bacon fat.

In the same pan, pour half of the reserved bacon fat. Heat a medium to low heat.

Add garlic to the oil and sauté it for a minute for until fragrant.

Now add seasoned chicken to the pan and cook it for 5 to 8 minutes per side or until cooked.

Take the chicken out and let it rest on the plate for 10 minutes.

After resting, cut the chicken into bite-sized pieces.

Similarly, cut the bacon slices as you like.

Pre-heat the oven at 340-degrees F.

Now prepare a casserole dish by greasing some of the reserved bacon fat.

In a larger mixing bowl, combine ranch seasoning, cream of chicken soup, chicken broth, 1 cup of sharp cheddar, Velveeta cheese, and pasta. Gently mix them through.

Pour the pasta mixture into the casserole dish.

Top the dish with chicken, bacon, Monterey Jack, and the remaining ½ cup of sharp cheddar.

Bake the casserole for 20 to 25 minutes until the cheese is melted, bubbling, and crusty.

Top the baked casserole with fresh parsley and chives and serve hot to enjoy.

Serving Tips and Ideas

Even though the casserole is so delicious on its own, but you can make it extra fancy and memorable with the following serving and pairing ideas:

Garlic bread

Breadsticks

Fresh crunchy salad

If you are throwing a party for friends, then the wine is a must-have with it.