Description
This Chicken Bacon Ranch Casserole is a comforting and creamy baked dish featuring tender pasta coated in Alfredo sauce and ranch seasoning, combined with shredded rotisserie chicken, crispy bacon, and melted mozzarella cheese. Perfect for an easy weeknight dinner, it’s flavorful, cheesy, and satisfying.
Ingredients
Scale
Pasta and Sauce
- 8 ounces uncooked penne pasta
- 1 (15 ounce) jar Alfredo sauce
- 1 (1 ounce) packet ranch seasoning
Protein
- 6 strips thick-cut bacon, cut into small pieces
- 2 cups cooked rotisserie chicken, shredded
Cheese
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the Oven: Set your oven to 375°F and position the rack in the top third of the oven to prepare for baking the casserole.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook it for 1 minute less than the package instructions indicate to ensure it remains slightly firm. Drain well once done.
- Prepare the Bacon: While pasta cooks, use kitchen shears to cut bacon strips into small pieces. Fry the bacon in a skillet over medium heat until crispy. Transfer cooked bacon to a paper towel-lined plate to drain excess grease.
- Combine Pasta and Sauce: Place the drained pasta in a 9×13 inch casserole dish. Pour the Alfredo sauce over the pasta, then sprinkle the ranch seasoning on top. Toss thoroughly to evenly coat the pasta with sauce and seasoning.
- Add Chicken and Bacon: Fold in the shredded rotisserie chicken and half of the crispy bacon pieces, mixing gently but thoroughly into the pasta mixture.
- Assemble and Top: Spread the mixture out evenly in the casserole dish. Sprinkle the shredded mozzarella cheese evenly over the top, followed by the remaining bacon pieces for extra flavor and crunch.
- Bake the Casserole: Place the casserole uncovered in the preheated oven and bake for 15 minutes, or until the dish is hot and bubbly.
- Optional Broil: For a golden and slightly browned cheese topping, switch to broil for a few minutes. Watch closely to prevent burning. Remove from oven and let stand briefly before serving.
Notes
- Using penne pasta works best, but any medium-sized pasta like rigatoni or rotini will also work well.
- To save time, use pre-cooked rotisserie chicken.
- If you prefer less bacon, adjust quantity to your taste or substitute with turkey bacon for a leaner option.
- For a gluten-free version, use gluten-free pasta and ensure that the ranch seasoning and Alfredo sauce are gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 460
- Sugar: 2g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 85mg
