Creamy Ranch Chicken

I've been given the green light from the husband to "add this one to the rotation." It's quick and easy and delicious to boot!

photo from Better Homes and Gardens

Creamy Ranch Chicken
from Better Homes and Gardens Magazine

6 slices bacon
4 boneless, skinless chicken breasts, cut into bite-size pieces
2 tbs all-purpose flour (I used whole wheat)
2 tbs ranch dry salad dressing mix
1-1/4 cups whole milk
3 cups egg noodles
1 tbs parm cheese

Cut bacon into narrow strips. In a large skillet, cook bacon over med. heat until crisp. Drain bacon on paper towels; discard all but 2 tbs of drippings. In the same skillet cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in bacon. Meanwhile, cook noodles to package directions. Serve chicken and sauce over noodles, sprinkle with parm. Serves 4.