Description
This creamy and comforting Chicken Bacon Ranch Casserole combines tender shredded chicken, crispy bacon, and pasta in a rich, cheesy ranch sauce. Topped with melty Colby Jack and mozzarella cheeses, it’s the perfect weeknight meal that the whole family will love.
Ingredients
Scale
- 3 cups cooked chicken, shredded
- 12 ounces penne pasta, cooked
- 8 slices bacon, cooked and crumbled
- 1 cup ranch dressing
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 cups shredded Colby Jack cheese
- 1/2 cup shredded mozzarella cheese
- Green onions for garnish, optional
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, cooked penne pasta, crumbled bacon, ranch dressing, sour cream, garlic powder, and black pepper. Stir until well mixed.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Sprinkle the shredded Colby Jack cheese and mozzarella cheese evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
- Optional: Garnish with chopped green onions before serving.
- Serve hot and enjoy!
Notes
- For a lower-fat version, you can use reduced-fat ranch dressing and sour cream.
- Feel free to substitute the pasta for another type of pasta, such as rotini or fusilli.
- This casserole can be made ahead of time. Assemble the dish, cover with foil, and refrigerate until ready to bake. Add a few extra minutes to the baking time if baking from the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American