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Chicken Bacon Ranch Casserole

Close-up of a creamy serving of Chicken Bacon Ranch Casserole topped with shredded chicken, melted cheese, and crispy bacon bits.
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A simple, creamy casserole featuring chicken, bacon, and ranch flavor, suitable for weeknight meals.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 12 ounces pasta (like rotini or penne), cooked
  • 6 slices bacon, cooked and crumbled
  • 1 cup cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 packet (1 ounce) dry ranch seasoning mix
  • 2 cups shredded cheddar cheese, divided
  • 1/2 cup panko breadcrumbs (optional topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cream of chicken soup, sour cream, milk, and dry ranch seasoning mix. Stir until smooth.
  3. Add the cooked chicken, cooked pasta, and crumbled bacon to the sauce mixture. Mix well to coat everything evenly.
  4. Stir in 1 1/2 cups of the shredded cheddar cheese.
  5. Pour the mixture into the prepared baking dish.
  6. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. If using, mix the panko breadcrumbs with 1 tablespoon of melted butter and sprinkle over the cheese.
  7. Bake for 20 to 25 minutes, or until the casserole is bubbly and the cheese is melted and lightly browned.
  8. Let the casserole rest for 5 minutes before serving.

Notes

  • You can prepare this casserole completely, cover it, and refrigerate it for up to 24 hours before baking. Add 5 to 10 minutes to the baking time if cooking directly from the refrigerator.
  • Use rotisserie chicken for faster preparation.

Nutrition

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