Chicken bacon ranch casserole is the ultimate in cozy comfort food!
Cooked chicken, crispy bacon, pasta, and loads of melty cheese are baked in a creamy ranch sauce.
This hearty casserole goes from the oven to the table in minutes.
- Simple, filling, and delicious, chicken bacon ranch casserole is a kid-friendly dinner.
- You can prep it ahead and pop it in the oven when you’re ready, making dinnertime stress-free.
- Guests love this ranch chicken bacon casserole! Keep it in a crockpot and let guests help themselves.
What You’ll Need
Chicken: I use rotisserie chicken or leftover chicken breasts, but any kind of cooked chicken can be used.
Pasta: Medium pasta shapes like penne, shells, ziti, bowtie, or rotini are the perfect size for the sauce to cling to.
Ranch: I add a packet of ranch dressing mix to make this recipe quick. If you don’t have ranch seasoning mix, use the seasoning blend in the notes.
Cheesy Sauce: This recipe is all about the cheesy ranch sauce. A little bacon fat adds flavor, while broth keeps it from being too rich.
Bacon: Short on time? Buy a pack of bacon crumbles to sprinkle on top of so many recipes.
Variations
Add-Ins: Try throwing in some veggies like chopped broccoli, green peas, or frozen mixed vegetables, or top with frozen tater tots.
How to Make Chicken Bacon Ranch Casserole
- Cook bacon until crisp (recipe below).
- Melt cream cheese, broth, cream, and ranch seasoning. Whisk in cheese.
- Toss the sauce with pasta and transfer to a baking dish.
- Top with cheese and bacon and bake until bubbly.
Storing and Reheating
- Chicken bacon ranch casserole can be assembled today and kept in the fridge to be baked tomorrow.
- Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave with a little milk stirred in to loosen the cheese sauce.
- Freeze portions in freezer-safe containers for up to a month. Thaw overnight in the refrigerator before reheating.
Sides for Chicken Bacon Ranch Casserole
Did you make this Chicken Bacon Ranch Casserole? Leave a comment and a rating below.
Chicken Bacon Ranch Casserole
Penne pasta is drenched in cheesy ranch sauce and topped with bacon and cheddar for a classic comfort meal.
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Preheat oven to 375°F. Grease a 9×13 baking dish.
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Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain well and set aside.
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Meanwhile, in a large skillet, cook the bacon over medium heat just until crisp. Transfer the cooked bacon to a paper towel lined plate, reserving 2 tablespoons of bacon grease in the pan (add butter if needed).
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Turn the heat down to medium-low and stir in the cream cheese. Whisk until smooth and melted. Gradually add in the broth and cream whisking until smooth. Stir in the ranch seasoning.
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Remove from the heat and whisk in 1 cup of cheddar cheese and the parmesan cheese. Taste and season with salt & pepper if desired.
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Add the drained pasta, chicken, and sauce to the prepared baking dish. Mix everything together and top with the remaining cheddar cheese. Sprinkle with bacon. Bake 20 minutes or until bubbly and cheese is melted.
- 1 tablespoon dried parsley
- ½ teaspoon dried dill
- ½ tablespoon onion powder
- ¾ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon dried chives
Calories: 610 | Carbohydrates: 33g | Protein: 32g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 138mg | Sodium: 727mg | Potassium: 345mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1109IU | Vitamin C: 0.2mg | Calcium: 361mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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