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chicken bacon ranch casserole

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

This Chicken Bacon Ranch Casserole is loaded with golden brown chicken pieces, crisp smoked bacon, alfredo sauce, ranch seasoning, pasta, and a generous helping of mozzarella and cheddar cheese. It comes together quickly and easily with simple ingredients and is one of our family’s favorite recipes.

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yield 6 serving(s)
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For chicken bacon ranch casserole

  • 8 oz
    rigatoni pasta
  • 6 slice
    bacon
  • 2
    boneless skinless chicken breasts cut into thin bite size pieces
  • 1
    medium onion finely chopped
  • 2 clove
    garlic minced
  • 1
    (14.5 ounce) jar alfredo sauce
  • 2/3 c
    sour cream
  • 2 Tbsp
    ranch seasoning
  • salt and pepper to taste
  • 2 c
    shredded mozzarella cheese
  • 1 c
    shredded cheddar
  • parsley for garnish

How To Make chicken bacon ranch casserole

  • 1
    Preheat oven to 375 degrees. Spray a 9×13 inch casserole dish with nonstick cooking spray.
  • 2
    Cook noodles according to package instructions and drain well.
  • 3
    Brown the bacon in a large skillet over medium heat. Remove the bacon to paper towels to drain. Reserve the bacon grease in the skillet.
  • 4
    Cook the chicken over medium heat in the same skillet with the bacon grease. Work in batches cooking the chicken in a single layer flipping the pieces over as they brown. Once the chicken is browned on both sides and cooked through plate the chicken.
  • 5
    Add the onions to the skillet cooking over medium heat until soft and lightly browned on the edges. Lower the heat and add the garlic cooking for 1 minute while stirring constantly. Remove from the heat and let cool for a few minutes.
  • 6
    Coarsely chop the bacon reserving about 1/4 cup. In a large bowl stir together the bacon, chicken, onions, garlic, alfredo sauce, sour cream, ranch seasoning, and 1 cup mozzarella. Season with salt and pepper to taste. Spoon into the prepared baking dish.
  • 7
    Top with the remaining cheeses and reserved bacon. Bake until the cheese is melted and the casserole is heated through; approximately 20-25 minutes. If desired top with chopped fresh parsley.
  • 8
    NOTES Cook the bacon in the skillet or in the oven but make sure you reserve the bacon grease for cooking the chicken, onion, and garlic. Cut the chicken breast into thin bite size uniform pieces so they cook quickly and evenly in the skillet. Any medium size pasta will work for this recipe. Think ziti, penne, rotini, or medium shells. This recipe was written for speed and ease but feel free to make your own alfredo sauce. I will include a link in the recipe card to my alfredo sauce. If you are always strapped for time then use an already cooked rotisserie chicken. They are always delicious and available almost anywhere. Season with salt and pepper to taste but keep in mind that ranch seasoning is already heavy on the salt. I usually just season with plenty of fresh ground black pepper. Bake the casserole just long enough to melt the cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months in a sturdy freezer container. Defrost in the refrigerator overnight.
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