Chicken Bacon Ranch Casserole (Print version)

Creamy Chicken Bacon Ranch Casserole with pasta, cheddar, crispy bacon, and a rich ranch sauce baked until bubbly.

# Ingredients:

01 - 12 oz (340 g) penne or rotini pasta

02 - 8 slices bacon, cooked crisp and crumbled

03 - 3 cups (420 g) cooked shredded chicken

04 - 4 oz (115 g) cream cheese, softened

05 - 3/4 cup (180 g) sour cream

06 - 1 cup (240 ml) whole milk

07 - 1 packet (1 oz / 28 g) ranch seasoning mix

08 - 1/2 teaspoon garlic powder

09 - 1/4 teaspoon black pepper

10 - 2 cups (225 g) shredded cheddar cheese, divided

11 - 1 tablespoon chopped green onions, for serving

12 - 1 1/2 cups (150 g) thawed broccoli florets or peas

13 - 1/2 cup (55 g) shredded mozzarella, for a stretchier top

01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.

02 - Boil the pasta in salted water for 1-2 minutes less than the package directions. Drain well.

03 - In a large saucepan over low heat, whisk the cream cheese, sour cream, milk, ranch seasoning, garlic powder, and black pepper until smooth.

04 - Fold in the drained pasta, shredded chicken, half the bacon, and 1 cup of cheddar. Add broccoli or peas if using.

05 - Spread the mixture in the prepared baking dish. Top with the remaining cheddar, mozzarella if using, and the rest of the bacon.

06 - Bake for 20-25 minutes, until bubbling at the edges and melted on top. Rest for 5 minutes, then sprinkle with green onions and serve.

01 - Use rotisserie chicken for the fastest prep.

02 - Cook the pasta slightly under al dente so it stays tender after baking.

03 - Leftovers keep refrigerated for up to 4 days.