Description

This Chicken Bacon Ranch Casserole is a creamy, cheesy, and comforting dish loaded with tender rotisserie chicken, crispy bacon, fresh broccoli, and pasta, all enveloped in a rich homemade ranch cheese sauce. Perfect for weeknight dinners or meal prepping, it combines the savory flavors of ranch seasoning with melty cheddar and mozzarella cheeses for a family-friendly favorite.

Ingredients

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Pasta and Vegetables

1 pound cavatappi, rigatoni or penne pasta
3 cups broccoli, cut into bite size pieces
1/2 onion, diced (or ½ teaspoon onion powder)
1 red bell pepper, chopped (optional)
3-4 garlic cloves, minced

Meat

1 pound bacon, cooked and crumbled
2 ½ cups shredded rotisserie chicken

Dairy and Oils

2 tablespoons olive oil
2 tablespoons unsalted butter
3 cups half and half (or substitute milk whisked with 1 ½ tablespoons cornstarch)
1/2 cup sour cream (optional for extra creamy)
2 cups freshly shredded sharp cheddar cheese, divided
1 cup freshly shredded mozzarella cheese

Dry Ingredients and Seasoning

1/3 cup all-purpose flour (can substitute gluten-free flour)
2 cups low sodium chicken broth
1 (1 oz.) packet dry ranch dressing seasoning mix (2 tablespoons) or use DIY ranch seasoning
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon ground mustard
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes

DIY Ranch Seasoning (Optional)

1 tablespoon dried parsley
2 teaspoons dried dill
2 teaspoons dried chives
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon salt

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Instructions

Preheat and Prepare: Preheat oven to 350 degrees F. Lightly spray a 9×13 baking dish with nonstick cooking spray and set aside.
Cook Broccoli: Bring a large pot of generously salted water to a boil. Add broccoli and cook for 5 minutes or until tender. Remove with a slotted spoon and rinse with cold water. Drain and set aside.
Cook Pasta: In the same pot of boiling water, cook pasta al dente according to package directions. Drain and set aside.
Sauté Vegetables: In a large saucepan, melt butter with olive oil over medium heat. Add diced onions and sauté for 4 minutes until soft. Add bell peppers and minced garlic and sauté for an additional 2-3 minutes.
Make Roux and Sauce: Sprinkle flour over the cooked vegetables and stir constantly, cooking for 2 minutes to remove the raw flour taste.
Add Liquids and Seasoning: Reduce heat to low and gradually whisk in half and half, chicken broth, and all seasoning ingredients including ranch seasoning mix, salt, dried basil, ground mustard, pepper, and red pepper flakes. Bring to a simmer, whisking frequently until sauce thickens but is still pourable, about 5-10 minutes.
Add Cheese and Sour Cream: Stir in 1 cup shredded cheddar until melted, then 1 cup shredded mozzarella until melted. Whisk in sour cream until fully blended for extra creaminess.
Combine Ingredients: Stir in shredded chicken, broccoli, and half of the crumbled bacon until everything is well coated with the sauce. Then fold in the cooked pasta.
Season to Taste: Taste the mixture and adjust seasoning with salt, pepper, or cayenne pepper as desired.
Assemble Casserole: Pour the pasta mixture into the prepared baking dish and spread evenly. Sprinkle the remaining 1 cup shredded cheddar cheese over the top.
Bake: Bake uncovered at 350 degrees F for 15 minutes.
Add Bacon and Finish Baking: Remove from oven, sprinkle the remaining crumbled bacon on top, and return to the oven. Bake for an additional 10 minutes until hot and bubbly.
Rest and Serve: Let the casserole stand for 5 minutes before serving to set.

Notes

Ranch Seasoning Mix: Do not prepare according to packet instructions; add the dry mix directly to the sauce for best flavor.
Half and Half Substitute: Mix 1 ½ cups milk with 1 ½ tablespoons cornstarch as a substitute.
Flour Substitute: Use gluten-free flour if needed.
Sour Cream Substitute: Full-fat plain Greek yogurt works well; nonfat Greek yogurt may separate when baked.
If Sauce is Too Thick: Thin with a bit of milk or chicken broth to reach desired consistency, especially important if preparing ahead.
Baking Bacon: To easily cook bacon, bake on a foil-lined rimmed sheet at 400 degrees F for 20-30 minutes until crispy.
Halving Recipe: Use an 8×8-inch baking dish and adjust cooking times slightly.
Meal Prep: Assemble without baking and refrigerate up to 1 day. Bring to room temperature before baking as directed.
Storage: Refrigerate leftovers tightly covered for up to 5 days. Freeze unbaked casserole up to 3 months and bake from frozen as instructed.
Reheating: Microwave in short intervals or heat in a 350 degrees F oven for 15-20 minutes until bubbly.

Nutrition

Serving Size: 1 serving
Calories: 550 kcal
Sugar: 3 g
Sodium: 580 mg
Fat: 30 g
Saturated Fat: 14 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 95 mg