Chicken Bacon Ranch Casserole
Creamy ranch-sauced pasta tossed with juicy chicken and crisp bacon, blanketed in melty mozzarella. Built on the stovetop, finished under the broiler for a bubbly, golden top.
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Servings:
Ingredients
Casserole
- 10 ounces penne or rotini pasta uncooked
- 6 slices thick-cut bacon
- 2 1/2 cups cooked shredded chicken
- 1 can condensed cream of chicken soup 10.5 oz
- 3/4 cup sour cream
- 1 1/2 tablespoons dry ranch seasoning mix
- 1/2 teaspoon garlic powder
- 1 1/2 cups shredded mozzarella cheese divided
- 1/4 cup finely grated Parmesan cheese
- 2 tablespoons thinly sliced green onions plus extra for garnish
Instructions
Preparation Steps
- Heat oven to 375°F. Lightly grease a 9x13-inch (or 2½–3 qt) baking dish and set aside. Bring a large pot of well-salted water to a boil.
- Cook the pasta until 1–2 minutes shy of al dente. Reserve 1/2 cup of the starchy cooking water, then drain.
- While the pasta cooks, crisp the bacon in a large skillet over medium heat, 6–8 minutes. Transfer to a paper towel–lined plate and crumble when cool. Spoon off all but 1 tablespoon of the drippings from the skillet.
- Make the sauce: Reduce heat to low and whisk in the condensed soup, sour cream, ranch seasoning, garlic powder, and 1/4 cup reserved pasta water until smooth and warm. Stir in the Parmesan and 1/2 cup of the mozzarella until just melted. Fold in the shredded chicken and half of the green onions.
- Add the drained pasta to the skillet and toss to coat, loosening with another splash of pasta water if needed so the sauce clings but isn’t dry.
- Transfer the mixture to the prepared baking dish. Sprinkle with the remaining 1 cup mozzarella and top with half of the crumbled bacon.
- Bake uncovered for 14–18 minutes, until bubbling at the edges. For a bronzed, stretchy top, broil 1–2 minutes, watching closely.
- Finish with the remaining bacon and the rest of the green onions. Let the casserole rest 5 minutes before serving so the sauce sets slightly.
Notes
Practical tip: Undercook the pasta by 1–2 minutes and save some pasta water—both help the casserole stay creamy instead of soggy.
Leftovers keep 3–4 days refrigerated; reheat gently with a spoonful of water or milk to loosen the sauce.
This recipe is an original creation inspired by classic Chicken Bacon Ranch Casserole flavors. All ingredient ratios and instructions are independently developed.