Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts, cooked and shredded
- 1 pound bacon, cooked and crumbled
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1 cup mayonnaise
- 1 packet dry ranch dressing mix (about 1 ounce or 2 tablespoons)
- 2 cups shredded cheddar cheese, divided
- 1 cup mozzarella cheese
- 1 pound pasta (such as rotini, penne, or shells), cooked according to package instructions and drained (optional)
- 3–4 green onions, sliced (for garnish)
- Salt and pepper, to taste
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mix Casserole Ingredients:
- In a large bowl, combine the shredded chicken, crumbled bacon, condensed cream of chicken soup, sour cream, mayonnaise, dry ranch dressing mix, 1 cup of shredded cheddar cheese, and all the mozzarella cheese. If you’re including pasta, mix it in as well. Season with salt and pepper to taste.
- Assemble the Casserole:
- Transfer the mixture to the prepared baking dish. Spread it out evenly. Sprinkle the remaining 1 cup of cheddar cheese over the top.
- Bake:
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese on top has melted and turned slightly golden.
- Garnish and Serve:
- Garnish the baked casserole with sliced green onions before serving.
