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  2. This Creamy Casserole Has Chicken, Bacon, *and* Ranch Seasoning

    www.aol.com/creamy-casserole-chicken-bacon-ranch...

    In a large bowl, stir together the ranch mixture, cooked pasta, chicken, pimientos, and 1/2 cup of the green onion until well combined. Transfer to a 13-by-9-inch casserole dish. Sprinkle evenly ...

  3. Chicken and smoky bacon casserole takes comfort food to new ...

    www.aol.com/chicken-smoky-bacon-casserole-takes...

    Directions. Preheat oven to 350°F. Spray a 2 ½-quart casserole dish with non-stick spray. Set aside. Heat olive oil in a 12-inch skillet over medium heat. Add the onions sauté for 5 minutes, or ...

  4. Short on Time? These Easy Family Dinners Are Great for Busy ...

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    Chicken Bacon Ranch Casserole. This recipe combines everyone's love for chicken, bacon, and ranch in one easy dish. Plus, it uses supermarket staples like a packet of ranch seasoning mix and ...

  5. List of soups - Wikipedia

    en.wikipedia.org/wiki/List_of_soups

    A variety of thick soups, served hot - with many different types of recipes and regional differences. Avgolemono: Greece: Potage Chicken broth, rice or orzo, and lemon, thickened with tempered eggs: Avocado soup: Can be prepared and served as a cold or hot soup Bacon soup: Europe: Chunky Bacon, vegetables, and a thickening agent. Pictured is ...

  6. Francis Bacon - Wikipedia

    en.wikipedia.org/wiki/Francis_Bacon

    Francis Bacon, 1st Viscount St Alban,[ a] 1st Lord Verulam, PC ( / ˈbeɪkən /; [ 5] 22 January 1561 – 9 April 1626) was an English philosopher and statesman who served as Attorney General and Lord Chancellor of England under King James I. Bacon argued the importance of natural philosophy, guided by scientific method, and his works remained ...

  7. Chicken fried bacon - Wikipedia

    en.wikipedia.org/wiki/Chicken_fried_bacon

    Chicken fried bacon consists of bacon strips dredged in batter and deep fried, like chicken fried steak. It is an American dish that was introduced in Texas in the early 1990s. [1] Frank Sodolak of Sodolak's Original Country Inn in Snook, Texas, states that he invented the dish; however, there is a similar recipe in the 1954 cookbook Louisiana ...

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