Bacon Chicken Ranch Casserole is the ultimate comfort-food dinner: cheesy, creamy, savory, and loaded with bacon. Here’s a full recipe for a crowd-pleasing casserole:
Ingredients
For the casserole:
- 2 cups cooked chicken, shredded (rotisserie works great)
- 6–8 slices bacon, cooked and crumbled
- 8 oz uncooked pasta (like penne, rotini, or elbow macaroni)
- 1 cup sour cream
- 1 packet (1 oz) ranch seasoning mix
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella
- 1/2 cup milk
- Salt and pepper, to taste
- Optional: 1/4 cup chopped green onions or parsley for garnish
Instructions
1. Preheat Oven and Cook Pasta
- Preheat oven to 350°F (175°C).
- Cook pasta according to package directions until al dente. Drain and set aside.
2. Prepare the Creamy Sauce
- In a large bowl, combine sour cream, ranch seasoning, milk, 1/2 cup cheddar, and 1/4 cup mozzarella.
- Season lightly with salt and pepper.
3. Combine Casserole Ingredients
- Add shredded chicken, cooked pasta, and half the crumbled bacon to the sauce.
- Mix well so everything is evenly coated.
4. Assemble in Baking Dish
- Grease a 9×13-inch baking dish.
- Pour the mixture into the dish, spreading evenly.
- Sprinkle remaining cheese and bacon on top.
5. Bake
- Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly.
6. Serve
- Garnish with chopped green onions or parsley.
- Serve hot and enjoy!
💡 Tips for Maximum Flavor:
- Extra crispy bacon: Cook a few extra slices to sprinkle on top after baking.
- Cheese upgrade: Mix in pepper jack or gouda for a smoky, spicy twist.
- Make ahead: Assemble the casserole a day ahead, refrigerate, then bake when ready.
If you want, I can also give a low-carb version of this casserole that replaces pasta with cauliflower or zucchini noodles—still creamy, cheesy, and bacon-packed.
Do you want me to do that?