Description
This Creamy Chicken Bacon Ranch Casserole is a comforting, cheesy dish featuring tender chicken seasoned with ranch mix, crispy bacon, and a rich Alfredo sauce layered with pasta and melted mozzarella and cheddar cheeses. Baked to golden perfection, it’s perfect for a hearty family meal ready in just 25 minutes.
Ingredients
Scale
Meat and Proteins
- 1/2 lb bacon, cooked and chopped
- 1 lb chicken, boneless and skinless, diced
Cheese and Dairy
- 1 cup mozzarella cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 14.5-ounce jar of Alfredo sauce
Pantry
- 1 packet dry Ranch dressing mix
- 8 ounces pasta (shells recommended)
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375 degrees Fahrenheit and grease a 9 x 9-inch baking dish to prevent sticking.
- Cook Bacon: Heat a large skillet over medium heat. Cook the bacon pieces until crispy, about 7 minutes. Remove the bacon and drain on paper towels to remove excess grease.
- Season Chicken: In a gallon-size Ziploc bag, combine the olive oil, diced raw chicken, and dry Ranch dressing mix. Seal the bag and shake thoroughly to evenly coat the chicken pieces with the seasoning.
- Cook Chicken: Using the same skillet that contained the bacon grease (with most grease drained), cook the coated chicken over medium heat until fully cooked and no longer pink in the center.
- Cook Pasta: Bring a pot of water to a boil and cook the pasta shells until al dente according to package instructions. Drain well.
- Assemble Casserole: Add the cooked pasta to the greased baking dish, layering the cooked chicken on top. Pour the Alfredo sauce evenly over the mixture.
- Add Cheese and Bacon: Sprinkle shredded mozzarella and cheddar cheese over the Alfredo sauce layer. Then add the crispy bacon on top. Season with salt and pepper to taste.
- Bake: Place the baking dish into the preheated oven and bake for 15 minutes, or until the casserole is bubbly and the cheese is melted and golden.
- Serve: Remove from the oven, let cool slightly, then serve warm and enjoy this creamy, cheesy casserole.
Notes
- Use pasta shells as recommended for best texture, but other short pasta shapes like rotini or penne work well.
- For a lower fat option, use reduced-fat cheeses and partially drain cooked bacon.
- Make sure chicken is cooked through to an internal temperature of 165°F for safety.
- This casserole can be prepared ahead and refrigerated before baking; add 5 extra minutes to baking time if chilled.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
