4 skinless, boneless chicken breast, cut into bite size pieces
2 Tbsp flour
2 Tbsp ranch dressing mix
1 1/4 cups whole milk
3 cups medium noodles, cooked according to package
1 Tbsp shredded Parmesan cheese
1 Cut bacon into bite size pieces and cook in large skillet over medium heat until crisp. Drain bacon on paper towel. discard all but 2 tbsp of drippings.
2. In same skillet cook chicken in reserved drippings. sprinkle flour and salad dressing mix over the chicken in skillet. mix well. Stir in milk and cook, stirring constantly, until thick and bubbly. Stir in bacon and cooked noodles. Sprinkle with Parmesan
*To make Gluten Free: Swap 1 Tbsp of GF flour and 1 Tbsp on corn starch for the flour, and GF noodles for the noodles.
