Description
This Cheesy Chicken Bacon Ranch Casserole is a hearty and flavorful dish featuring tender chicken, crispy bacon, creamy ranch dressing, and a blend of gooey cheeses, all baked with pasta. It’s an ideal choice for family meals or gatherings, guaranteed to satisfy everyone at the table!
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 6 slices of bacon, cooked and crumbled
- 1 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups cooked pasta (penne or rotini work well)
- 1 cup frozen peas (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup green onions, chopped (for garnish)
- 1/2 cup breadcrumbs (optional, for topping)
Instructions
- Cook the bacon in a large skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain and crumble once cooled. Cook chicken (using rotisserie or boiling) until fully cooked, then shred or dice.
- In a large pot, bring salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- In a large mixing bowl, combine cooked chicken, crumbled bacon, cooked pasta, and frozen peas (if using). In a separate bowl, mix ranch dressing, garlic powder, onion powder, salt, and pepper. Pour over the chicken mixture and stir to combine. Add shredded cheddar and mozzarella cheese, reserving some for topping.
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish. Pour the mixture into the dish, spreading evenly. Top with reserved cheese and breadcrumbs if desired.
- Bake in the preheated oven for 25-30 minutes, until cheese is melted and bubbly, and the top is golden brown. Let sit for 5-10 minutes before serving.
- Sprinkle chopped green onions on top before serving. Enjoy warm, paired with a side salad or garlic bread.
Notes
- For a quicker option, use rotisserie chicken.
- Feel free to customize with your favorite vegetables or pasta shapes.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes