*Ingredients :

°3 c chicken
°10.5 oz. condensed chicken soup
°6 c low chicken broth
°1 c of milk
°8 oz. Cream cheese
°1/2 c carrots
°1/2 c celery cut into cubes
°1 onion
°10 tranches bacon, cook and cutting to cubes
°2 tsp ranch seasoning mix
°3 clove garlic
°1/2 tsp garlic powder
°2 c of grated cheddar cheese
°8 oz of pasta


Preheat the oven to 350
Cooking bacon & let it cool. Cutting it into small pieces also set it apart.
Placing chicken breasts on sprinkled cookie sheet, season with salt & pepper & bake for 20 minutes. Removing from oven and chopping chicken use two forks.
In  saucepan, on heat, add 1 tsp of oil or butter & sautée chop onion, celery and carrots. Frying for 5 minutes or to vegetables are tender.
In  bowl, combine condensed chicken soup with 1 c milk. Whisk to smooth. Adding soup mix to saucepan and stir. Adding chicken broth & stir to combined.
Adding ranch seasoning, garlic also garlic powder.
Adding cream cheese and keep to stir to cream cheese melts. Bring to boil, stir occasionally, until the cream cheese is incorporated to the soup.
Adding chicken also bacon also reduce heat to medium-low. Letting simmer for 20 minutes.
Add pasta (divided into halves or quarters) and cheddar cheese, and cook over low heat until pasta is tender and cheese has melted, about 5 to 7 minutes.

Enjoy !