Chicken Bacon Ranch Casserole
A creamy, cheesy chicken bacon ranch casserole made with pasta, ranch seasoning, and crispy bacon. An easy, family-friendly dinner perfect for busy weeknights.
Servings: 6
Calories: 757kcal
Equipment
Ingredients
- ½ lb bacon cooked and chopped
- 1 lb chicken boneless/skinless, diced
- 1 tablespoon olive oil
- 1 packet dry ranch dressing mix
- 8 oz pasta such as shells
- 1 cup mozzarella cheese shredded
- ½ cup cheddar cheese shredded
- salt and pepper to taste
- 14.5 oz Alfredo sauce
Instructions
- Preheat oven to 375°F and grease a 9x9 baking dish.
- Cook bacon in a large skillet over medium heat until crispy, about 7 minutes. Transfer to a paper towel-lined plate and drain grease.
- In a gallon-size bag, combine olive oil, diced chicken, and ranch seasoning. Seal and shake to coat.
- Add chicken to the skillet and cook until no longer pink.
- Cook pasta until al dente, then drain and add to the prepared baking dish.
- Add cooked chicken and Alfredo sauce to the pasta and stir to combine.
- Top with mozzarella, cheddar, bacon, and salt and pepper.
- Bake for 15 minutes, or until bubbly and the cheese is melted.
- Remove from the oven and serve.
Video
Notes
- Rotisserie chicken can be used for a quick shortcut
- Use freshly shredded cheese for the best melt and creamy texture
- Shells, rotini, or penne work best for holding the sauce
- Can be made without Alfredo sauce, substitute cream cheese for a richer option
- Gluten-free pasta works well, cook according to package directions
Nutrition
Calories: 757kcal | Carbohydrates: 29g | Protein: 25g | Fat: 59g | Saturated Fat: 23g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 300mg | Potassium: 251mg | Fiber: 1g | Sugar: 1g | Vitamin A: 326IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 1mg
