Cheesy Chicken Ranch Casserole

1.5 cups Radiatori (or some other type of pasta)
2 Chicken Breasts
.25 Sweet Onion, sliced
2 T Garlic
.5 – 1 cup Green Peas
2 T Butter
2 T Chicken Broth
2 T Sherry
2 – 3 T Sour Cream
2 cups Ranch Shredded Cheese OR 2 cups Monterey Jack Cheese and 1 pkt. Ranch Dressing Mix
Montreal Chicken Seasoning

Heat oven to 350 degrees.

Cook the radiatori in a pot of salted water with a touch of olive oil.

Cut the chicken breasts into bite sized pieces, but keep four small, broad strips, sliced thin to lay over the top of the casserole. Season with the Montreal Chicken Seasoning.

In a medium to large pan, heat a drizzle of oil. Brown the chicken, onion, and garlic.

Add the pasta, peas, butter, broth, sherry, sour cream, and cheese (reserve some to sprinkle on top).

Transfer to a pan, top with the remaining cheese, place the chicken strips on top.

Cook for 15 minutes.

Serves 6

 

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