Chicken Bacon Ranch Casserole

A scrumptious Chicken Bacon Ranch Casserole with browned chicken pieces, crispy bacon, and rigatoni all in a ranch seasoned alfredo sauce and topped with mozzarella and cheddar cheeses.

Course main meal chicken

Cuisine American

Keyword bacon ranch casserole, chicken bacon ranch pasta casserole, chicken ranch casserole, how to make chicken bacon ranch casserole

Prep Time 15

Cook Time 40

Servings servings

Calories 537kcal

Author Beth Pierce

Ingredients

8 ounces rigatoni pasta
6 slices bacon
2 boneless skinless chicken breasts cut into thin bite size pieces or 5 chicken thighs
1 medium onion finely chopped
2 cloves garlic minced
1 14.5 ounce jar Alfredo Sauce or homemade alfredo sauce
⅔ cup sour cream
2 tablespoons Ranch Seasoning
Salt and pepper to taste
2 cups shredded mozzarella cheese
1 cup shredded cheddar
Parsley for garnish

Instructions

Preheat oven to 375 degrees. Spray a 9x13 inch casserole dish with nonstick cooking spray.
Cook noodles according to package instructions and drain well.
Brown the bacon in a large skillet over medium heat. Remove the bacon to paper towels to drain. Reserve the bacon grease in the skillet.
Cook the chicken over medium heat in the same skillet with the bacon grease. Work in batches cooking the chicken in a single layer flipping the pieces over as they brown. Once the chicken is browned on both sides and cooked through plate the chicken.
Add the onions to the skillet cooking over medium heat until soft and lightly browned on the edges. Lower the heat and add the garlic cooking for 1 minute while stirring constantly. Remove from the heat and let cool for a few minutes.
Coarsely chop the bacon reserving about 1/4 cup. In a large bowl stir together the cooked pasta. bacon, chicken, onions, garlic, alfredo sauce, sour cream, ranch seasoning, and 1 cup mozzarella. Season with salt and pepper to taste. Spoon into the prepared baking dish.
Top with the remaining cheeses and reserved bacon. Bake until the cheese is melted and the casserole is heated through; approximately 20-25 minutes. If desired top with chopped fresh parsley.

Notes

Cook the bacon in the skillet or in the oven but make sure you reserve the bacon grease for cooking the chicken, onion, and garlic.
Cut the chicken breast into thin bite size uniform pieces so they cook quickly and evenly in the skillet.
Any medium size pasta will work for this recipe. Think ziti, penne, rotini, or medium shells.
This recipe was written for speed and ease but feel free to make your own alfredo sauce. I will include a link in the recipe card to my alfredo sauce.
If you are always strapped for time then use an already cooked rotisserie chicken. They are always delicious and available almost anywhere.
Season with salt and pepper to taste but keep in mind that ranch seasoning is already heavy on the salt. I usually just season with plenty of fresh ground black pepper.
Bake the casserole just long enough to melt the cheese.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze for up to 3 months in a sturdy freezer container. Defrost in the refrigerator overnight.

Nutrition