Chicken Bacon Ranch Casserole
This Chicken Bacon Ranch Casserole is creamy, cheesy, and packed with crispy bacon. It is an easy family dinner made with pasta, Alfredo sauce, ranch seasoning, chicken, bacon, and mozzarella.
Equipment
- 9x13-inch baking dish
- Large pot For cooking pasta
- Skillet For cooking bacon
- Colander For draining pasta
- Mixing Spoon
Ingredients
- 8 oz penne pasta
- 6 strips thick cut bacon, cooked and chopped
- 15 oz jar Alfredo sauce, about 2 cups
- 1 packet ranch seasoning mix
- 2 cups cooked chicken, shredded or chopped
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven and lightly grease a 9x13 inch baking dish.
- Cook the penne pasta slightly under al dente, then drain well.
- Cook the bacon until crisp, then drain excess grease and chop it into pieces.
- Add the drained pasta to the baking dish. Then stir in the Alfredo sauce and ranch seasoning until evenly coated.
- Mix in the cooked chicken and half of the chopped bacon.
- Spread the mixture evenly in the dish. Top with mozzarella cheese and the remaining bacon.
- Bake uncovered until heated through and the cheese melts fully. Broil briefly for a browned top if desired, watching carefully.
- Serve immediately while hot and creamy.
Notes
Use rotisserie chicken to save time. Cook the pasta slightly under al dente so it does not overcook in the oven. Add a little extra Alfredo sauce when reheating leftovers to keep the casserole creamy. Freezing is not recommended because creamy sauces and cooked pasta may lose texture.