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.
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
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.
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