Yield: 6
Chicken Bacon Ranch Casserole
This cheesy chicken bacon ranch casserole is made with rich, creamy alfredo sauce, crispy bacon bits, zesty ranch seasoning, and juicy chicken! You'll love this comforting chicken dinner.
Ingredients
- 8 oz penne pasta
- 6 slices bacon
- 2 cups cooked and shredded chicken
- 1 15 oz jar alfredo sauce, or homemade alfredo sauce
- 1 oz ranch seasoning
- 2 cups shredded mozzarella cheese, divided
Optional Garnishes
- Green onions
- Parsley
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Instructions
- Preheat oven to 350°F. Use nonstick spray to coat a 9x13 casserole dish. Set aside.
- Cook pasta according to the package instructions till al dente. (Do not overcook the pasta, it will continue to cook in the oven.) Drain and set aside.
- While the pasta is cooking, fry bacon until crispy. Crumble bacon (or chop it into pieces) and set aside.
- In a large bowl, add the chicken, alfredo, Ranch seasoning, cooked pasta, ½ of the crumbled bacon and 1 cup of mozzarella cheese. Stir until combined.
- Pour casserole mixture into the prepared casserole dish. Top with remaining cheese and bacon.
- Bake for 20 minutes, or until cheese is hot and bubbly.
- Let the casserole rest 5 minutes before serving. Top with fresh parsley or chopped green onions, if desired.
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Notes
- To Store: Refrigerate any leftovers in an airtight container for up to 3 days.
- To Reheat: Reheat this casserole in the microwave, or in a pot on the stove. The pasta tends to absorb the liquid it is stored in, so you may want to add a little milk before reheating.
- To Freeze: Freeze leftover chicken ranch casserole for up to 3 months. When you want to eat it again, thaw it in the fridge overnight, and then go ahead and reheat it.
Nutrition
Serving: 1, Calories: 335kcal, Carbohydrates: 18g, Protein: 26g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 7g, Cholesterol: 76mg, Sodium: 896mg, Fiber: 1g, Sugar: 2g