Description
A cozy, comforting casserole combining tender chicken, crispy bacon, creamy ranch dressing, and melted cheese baked to perfection. Perfect for busy weeknights or casual dinners.
Ingredients
Scale
- 3 cups cooked, shredded or diced chicken breast (rotisserie chicken works well)
- 8 slices thick-cut bacon, cooked crisp and chopped
- 1 cup ranch dressing (Hidden Valley Original recommended)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 12 ounces elbow macaroni or penne pasta, cooked al dente
- ½ cup sour cream
- ¼ cup whole milk
- ½ cup finely diced yellow onion
- 2 cloves minced garlic
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- Fresh chopped parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of elbow macaroni and cook until al dente, about 8-9 minutes. Drain and set aside.
- Cook 8 slices thick-cut bacon until crispy—either in a skillet over medium heat or baked in the oven at 400°F (200°C) for 15 minutes. Drain on paper towels then chop into bite-sized pieces. Reserve 1 tablespoon of bacon fat for sautéing the aromatics.
- In the same skillet with reserved bacon fat, sauté ½ cup finely diced onion over medium heat until translucent, about 3-4 minutes. Add 2 cloves minced garlic and cook for another 30 seconds until fragrant. Remove from heat.
- In a large mixing bowl, combine 1 cup ranch dressing, ½ cup sour cream, ¼ cup whole milk, 1 teaspoon smoked paprika, ½ teaspoon black pepper, and ½ teaspoon salt. Whisk until smooth.
- Add the cooked chicken and sautéed onions and garlic to the sauce. Stir well to coat the chicken evenly.
- Preheat oven to 375°F (190°C). In the casserole dish, mix the cooked pasta with the chicken ranch mixture. Fold in 2 cups shredded sharp cheddar and 1 cup mozzarella cheese. Spread evenly.
- Sprinkle the chopped crispy bacon evenly over the top. For an extra golden crust, add a light dusting of cheddar or parmesan cheese.
- Place the casserole in the oven and bake uncovered for 25-30 minutes until bubbly and golden on top.
- Let the casserole rest for 5 minutes before serving. Sprinkle fresh chopped parsley on top for garnish.
Notes
Do not overcook pasta to avoid mushiness. Cook bacon until very crispy to prevent sogginess. Bake casserole uncovered for a golden crust. Let casserole rest before serving. Drizzle ranch or milk if casserole seems dry after baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/8th of casserole
- Calories: 475
- Sugar: 3
- Sodium: 700
- Fat: 25
- Saturated Fat: 10
- Carbohydrates: 25
- Fiber: 2
- Protein: 35
Keywords: chicken casserole, bacon ranch casserole, comfort food, easy dinner, loaded casserole, cheesy casserole, weeknight meal