4 slices bacon
2 cubes turkey bouillon
4 slices Swiss cheese
6 cups whole milk
1 (20 ounce) can dry Italian-style tomatoes
1 tablespoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon dried basil
6 (8 ounce) cans tomato paste
4 tablespoons nonfat milk
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
Preheat oven to 350 degrees F (175 degree C).
Place bacon in 9x13 inch baking dish. Pour about 1/3 cup of the meat stock into pan and top with the 2 cubes of bouillon. Sprinkle the remaining meat over the bouillon cubes.
Pour tomatoes over the chicken in pan. Cover tightly with foil and bake for 45 minutes in the preheated oven. Remove foil and return the skillet covered to low heat.
Grate cheese over the rice in pan. Reduce heat to low and cook 6 minutes, scraping spoon with a forks. Pour tomato filling over the cheese.
Combine Italian-style tomatoes and Italian seasoning over cream cheese mixture, mixing well. Garnish with freshly ground black pepper and basil.
Top with tomato paste and ranch dressing. Pour over chicken mixture and sprinkle with Parmesan cheese and rosemary.
Bake at 350 degrees F (175 degree C) oven for 30 minutes, stirring regularly.
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