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Chicken Bacon Ranch Casserole is a cheesy chicken pasta casserole that the entire family will love! Simple to make with pasta, tender chicken, ranch dressing, seasonings, cheese, and crispy bacon. Simple flavors for a quick dinner that everyone is sure to love.
For more chicken recipes in pasta casserole form be sure and also make my Fiesta Chicken Casserole and this Jalapeño Popper Chicken Pasta Casserole.
Chicken Bacon Ranch Casserole Recipe
I love a new easy dinner idea for those busy weeknights! This chicken pasta casserole is loaded with tons of delicious flavors that are always crowd favorites – like pasta, chicken, ranch dressing, cheese, and crispy crumbled bacon – similar flavors to this Chicken Bacon Ranch Pasta made in a skillet pan, or this Crack Chicken recipe made in the slow cooker.
For a new family favorite dinner then you must make this easy recipe. It uses leftover, already cooked chicken so it’s the perfect recipe to use a rotisserie chicken in or even canned chicken (it’s honestly better than you think… promise).
Simple Ingredients Needed
- Cooked Shredded Chicken : This chicken bacon casserole is so easy to make because it calls for already cooked chicken. Use up leftover chicken, a rotisserie chicken, buy some ready-to-use cubed or shredded chicken from the store, or grill/bake/crockpot chicken breasts for this recipe, or any kind of chicken you prefer.
- Penne Pasta : You can use any similar sized pasta such as ziti, large elbow macaroni, large shell, fusilli, or rotini pasta. Add the cooked pasta into the casserole mixture.
- Ranch Dressing
- Sour Cream
- Chicken Broth
- Garlic Powder
- Onion Powder
- Salt & Pepper : I prefer using kosher salt when cooking. Adjust the salt as needed (use more or less) depending on the saltiness of the broth you used and if the chicken is seasoned or not.
- Shredded Cheddar Cheese
- Bacon : Cook the bacon until crispy and then chop it up.
- Sliced Green Onions
How To Make Cheesy Chicken Bacon Ranch Casserole (Printable Recipe Card)
Preheat the oven to 375 degrees F. Prepare a 9×13 casserole dish by spraying with cooking spray and setting aside for later.
Cook the penne pasta, in a large pot of salted water, according to the package directions. Cook until al dente or softer depending on preference. When done, drain the pasta (do not rinse) and set aside.
In a large bowl, add the cooked shredded chicken, ranch dressing, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper. Stir until well combined.
Add the cooked and drained penne pasta into the creamy ranch dressing mixture and mix until all the pasta is well coated in the sauce. Evenly spread the pasta into the prepared baking dish.
In a separate smaller bowl, mix together the shredded cheddar cheese, crumbled crispy bacon, and chopped green onions until combined. Sprinkle it over the pasta inside the baking dish.
Bake for 20-25 minutes, or until the casserole is hot and bubbly and the cheese on top is melted and lightly golden brown.
Serve warm and enjoy!
How To Store Leftovers
- Refrigerator : Any leftovers should be stored in an airtight container, or cover the casserole pan well with plastic wrap and/or aluminum foil, inside the fridge for up to 3 days. Reheat in the microwave until thoroughly warmed.
- Freezer : To freeze the assembled, unbaked casserole, wrap it tightly in plastic wrap and then in aluminum foil, and freeze for up to 3 months. Thaw the casserole in the refrigerator overnight before baking according to recipe instructions.
What Are Some Substitutions I Can Make?
- Chicken : Use any leftover, already cooked chicken that you have. Buy some packaged chicken chunks or strips from the store, use a rotisserie chicken, put chicken breast inside the slow cooker with a can of chicken broth and cook on low for 6-7 hours (shred and then use in the recipe). Make sure the chicken is already cooked; either baked, grilled, skillet, or purchased from the store.
- Pasta : Use any short shaped kind of pasta like fusilli, rotini, elbow, or macaroni.
- Cheese : Swap the shredded cheese for Colby Jack, Monterey Jack, Parmesan cheese, or Mozzarella cheese.
- Ranch Dressing : Use Homemade Ranch Dressing or store-bought ranch dressing, or try use a lite dressing or yogurt based dressing for fewer calories.
Recipe FAQ’s
Can I Make This Cheesy Chicken Casserole Ahead of Time?
Yes, you can assemble the casserole according to the recipe instructions, instead of baking it cover it tightly with plastic wrap or aluminum foil. Refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking directly from the fridge. Otherwise, let the casserole sit at room temperature for about 15-20 minutes to come closer to room temperature before baking.
How Can I Make This Casserole Lighter in Calories?
Use lite ranch dressing, reduced-fat sour cream, a greek yogurt based dressing, substitute turkey bacon, use a reduced-fat shredded cheese, and try using a “healthier” pasta like gluten-free, whole-grain, or protein pasta.
What Is The Best Ranch Dressing To Use?
Because the ranch dressing flavor is so prominent in this casserole it’s important to use one that you LOVE. I like the Olive Garden Parmesan Ranch dressing or my Homemade Ranch Dressing. Other good ones are Litehouse Ranch and any ranch that you can find in the refrigerated area of the produce section; usually those refrigerated dressings taste much better than the shelf stable bottles.
More Chicken Casserole Recipes
- Cheesy Chicken Spaghetti Casserole
- Million Dollar Chicken Casserole
- Chicken Cordon Bleu Pasta Casserole
- Dump and Bake Alfredo Chicken Casserole
- Creamy Chicken Pot Pie Caserole
- Cheesy Chicken Doritos Casserole
Chicken Bacon Ranch Casserole
Ingredients
- 1 box (16 oz) penne pasta
- 2 cups cooked shredded chicken
- 1 cup ranch dressing
- 1 cup sour cream
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups shredded cheddar cheese
- 8 slices bacon cooked & crumbled
- 1/4 cup thinly sliced green onions
Instructions
- Preheat the oven to 375℉. Prepare a 9×13 casserole dish by spraying with cooking spray. Set aside.
- Cook the penne pasta, in a large pot of salted water, according to the package directions. Cook until al dente or softer depending on preference. When done, drain the pasta (do not rinse) and set aside.1 box (16 oz) penne pasta
- In a large bowl, add the cooked shredded chicken, ranch dressing, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper. Stir until well combined.2 cups cooked shredded chicken, 1 cup ranch dressing, 1 cup sour cream, 1/2 cup chicken broth, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Add the cooked and drained penne pasta into the creamy ranch dressing mixture and mix until all the pasta is well coated in the sauce. Evenly spread the pasta into the prepared baking dish.
- In a separate smaller bowl, mix together the shredded cheddar cheese, crumbled crispy bacon, and chopped green onions until combined. Evenly spread it over the pasta inside the baking dish.2 cups shredded cheddar cheese, 8 slices bacon, 1/4 cup thinly sliced green onions
- Bake for 20-25 minutes, or until the casserole is hot and bubbly and the cheese on top is melted and lightly golden brown.
- Serve warm and enjoy!
Video
Notes
Nutrition
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