Chicken Bacon Ranch Casserole (Print Version)
Pasta casserole with ranch-seasoned chicken, crispy bacon, alfredo sauce, and melted cheese. Comfort food the whole family loves.
# Ingredients:
→ Casserole
01 -
½ lb bacon, cooked and chopped
02 -
1 lb boneless skinless chicken, diced
03 -
1 tablespoon olive oil
04 -
1 packet dry ranch dressing mix
05 -
8 oz pasta, such as shells
06 -
1 cup mozzarella cheese, shredded
07 -
½ cup cheddar cheese, shredded
08 -
Salt and pepper, to taste
09 -
14.5 oz Alfredo sauce
# Instructions:
01 -
Preheat oven to 375°F and grease a 9×9-inch baking dish. Heat a large skillet over medium heat and cook bacon until crisp, about 7 minutes. Drain the grease and transfer bacon to paper towels.
02 -
Add olive oil, diced raw chicken, and dry ranch dressing mix to a gallon-size zip-top bag. Seal and shake until thoroughly coated. Add chicken to the skillet and cook until no longer pink.
03 -
Cook pasta in boiling water until al dente. Drain well and add it to the greased baking dish.
04 -
Add cooked chicken and Alfredo sauce to the pasta. Top with shredded mozzarella, shredded cheddar, chopped bacon, and salt and pepper to taste.
05 -
Bake at 375°F for about 15 minutes, until bubbly and the cheese is melted. Remove from the oven and serve hot.
# Notes:
01 -
Cook pasta only until al dente because it continues cooking in the oven
02 -
Coating the raw chicken with olive oil and ranch seasoning distributes the flavor evenly
03 -
The casserole uses a greased 9×9-inch baking dish
04 -
Bake only until the filling bubbles and the cheese melts