Description
This comforting Chicken Bacon Ranch Pasta casserole combines tender shredded chicken, smoky bacon, creamy ranch-seasoned sauce, and gooey mozzarella cheese baked together with penne pasta for a satisfying, family-friendly main dish perfect for weeknight dinners or meal prep.
Ingredients
Units
Scale
Main Ingredients
- 2 cups cooked and shredded chicken (rotisserie recommended)
- 1 teaspoon minced garlic (about 2 cloves)
- 2 tablespoons ranch dressing seasoning mix
- 1 can (10.75 ounces) condensed cream of chicken soup
- 1 cup (230 grams) sour cream
- 2 cups shredded mozzarella cheese (divided)
- 7 slices bacon, cooked, drained, and crumbled (divided; about 3-4 tablespoons reserved for topping)
- 8 ounces penne pasta, cooked and drained
Instructions
- Preheat Oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Mix Ingredients: In a 9x13 inch casserole dish, combine shredded chicken, minced garlic, ranch seasoning mix, condensed cream of chicken soup, sour cream, and 1 cup of mozzarella cheese. Add all but about 4 tablespoons of the crumbled bacon to the mixture.
- Add Pasta: Gently fold the cooked and drained penne pasta into the chicken mixture until evenly coated, then spread the mixture evenly in the casserole dish.
- Top and Bake: Sprinkle the remaining 1 cup mozzarella cheese and reserved crumbled bacon over the pasta. Bake uncovered for 20 minutes until the casserole is bubbly, warmed through, and cheese is melted with a slightly crispy top.
- Serve: Remove from oven and serve the Chicken Bacon Ranch Pasta casserole warm for best flavor and texture.
Notes
- Using rotisserie chicken saves time but you can cook and shred chicken breasts if preferred.
- Baking uncovered gives a crispy cheese topping; cover with foil if you want a softer top.
- For lower fat, substitute reduced-fat sour cream and use turkey bacon.
- Leftovers keep well refrigerated for 3-4 days and reheat nicely in the oven or microwave.
- Feel free to add veggies like peas or spinach for extra nutrition and color.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg
