Creamy, cheesy chicken bacon ranch casserole will be your new favorite pasta bake! Loaded with noodles, cream cheese, and everything the name states, this comforting dish will not disappoint.
Why this recipe works
Chicken bacon ranch casserole uses cream cheese to up the delicious creamy texture on top of mozzarella cheese, whole milk, garlic, ranch seasoning mix, rotisserie chicken, bacon, and pasta for the ultimate comfort food with tons of mouth-watering flavor.
The ranch seasoning mix is what really ties this dish together. You can use it for things other than just salad dressing like Mississippi pot roast, popcorn seasoning, and of course, this chicken bacon ranch casserole. You can find ranch seasoning packets at your local grocery store or make your own homemade ranch seasoning if desired.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – I love using white meat rotisserie chicken in this recipe, but you can use a combination of white and dark meat. Rotisserie chicken is great because it’s precooked and shreds quickly. You can alternatively use cooked boneless, skinless chicken breasts.
PASTA – Do note that the 8 ounces of rotini pasta called for in this recipe is HALF the amount of a standard 16-ounce box. Fusili, ziti, or penne pasta are good substitutes.
SEASONING – Ranch seasoning packets can be found at your local grocery store, or you can opt to make your own homemade ranch seasoning mix in its place
CHEESE – Although pre-bagged shredded cheeses from the grocery store are easier, I always suggest grating your cheese straight from the block. Prebagged shredded cheeses contain anti-caking agents which prevent them from melting as well while also causing the texture to be grainy.
How to Make Chicken Bacon Ranch Casserole
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350°F.
- Bring a large pot of salted water to a boil. Cook pasta to al dente texture. Drain pasta.
- Meanwhile, in a large skillet, saute the minced garlic in reserved bacon grease until lightly toasted.
- Whisk in the cream cheese and heat over low until melted and smooth.
- Whisk in the ranch seasoning mix and then the milk. Heat over medium until the mixture is combined. Whisk in 1 cup of grated cheese and stir until melted.
- Add the cooked pasta, half of the bacon, and the chicken and stir to combine all the ingredients. Transfer the mixture into a 9×13 casserole dish.
- Top with remaining 1 1⁄2 cups of mozzarella cheese and the remaining bacon crumbles.
- Bake for 20-25 minutes until the cheese is melted and the casserole is bubbling and beginning to brown.
- Garnish with freshly chopped parsley and serve hot.
Frequently Asked Questions & Expert Tips
Yes, you can certainly prepare this chicken bacon ranch casserole a day in advance and store it, covered, in the refrigerator. When ready to bake, cover with aluminum foil and cook for 45-60 minutes until heated through.
Leftovers will keep well in the refrigerator for up to 3 days when sealed with a lid or covered with plastic wrap. You can also freeze this dish for up to 3 months in an air-tight container.
Serving Suggestions
Serve chicken bacon ranch casserole with dinner rolls or a side salad. Enjoy warm from the oven garnished with fresh chopped parsley.
More Casserole Recipes
- Broccoli Casserole
- Ground Beef Casserole
- Mexican Chicken Casserole
- Bacon Chicken Ranch Pasta
- Bacon Cheeseburger Casserole
- King Ranch Chicken Casserole
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Chicken Bacon Ranch Casserole
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 8 ounces rotini pasta 1/2 of a standard 1 pound box
- ½ pound bacon cooked and crumbled, reserve 2 Tablespoons bacon grease
- 2 cloves garlic minced
- 8 ounces cream cheese cut into cubes
- 1 packet dry ranch seasoning mix
- salt and pepper to taste
- 2 cups whole milk
- 2 ½ cups shredded mozzarella cheese
- 2 cups rotisserie chicken chopped or shredded
- fresh chopped parsley for garnish
Things You’ll Need
Before You Begin
- I love using white meat rotisserie chicken in this recipe, but you can use a combination of white and dark meat. You can alternately use cooked boneless, skinless chicken breasts.
- Although pre-bagged shredded cheeses from the grocery store are easier, I always suggest grating your cheese straight from the block. Prebagged shredded cheeses contain anti-caking agents which prevent them from melting as well while also causing the texture to be grainy.
- Ranch seasoning packets can be found at your local grocery store, or you can opt to make your own homemade ranch seasoning mix in its place.
- Do note that the 8 ounces of rotini pasta called for in this recipe is HALF the amount of a standard 16-ounce box. Fusili, ziti, or penne pasta are good substitutes.
- Season the white sauce with salt and pepper, to taste. If using a full packet of ranch seasoning mix, as we did, you probably will not need additional salt in the sauce.
- Casserole can be prepared a day in advance. Cover with aluminum foil and cook for 45-60 minutes until heated through.
- Refrigerate leftovers for up to 3 days or freeze up to three months in an airtight container.
Instructions
- Preheat oven to 350°F.
- Bring a large pot of salted water to a boil. Cook pasta to al dente texture. Drain pasta.
- Meanwhile, in a large skillet, saute the minced garlic in reserved bacon grease until lightly toasted.
- Whisk in the cream cheese and heat over low until melted and smooth.
- Whisk in the ranch seasoning mix and then the milk. Heat over medium until mixture is combined. Whisk in 1 cup of grated cheese and stir until melted.
- Add the cooked pasta, half of the bacon, and the chicken and stir to combine all the ingredients. Transfer the mixture into a 9×13 casserole dish.
- Top with remaining 1 1⁄2 cups of mozzarella cheese and the remaining bacon crumbles.
- Bake for 20-25 minutes until cheese is melted and casserole is bubbling and beginning to brown.
- Garnish with freshly chopped parsley and serve hot.
Nutrition
Lindsay Formaro
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Kristen says
Hi! 😊 I can’t wait to make this recipe, I’m doing a test trial tonight, but I accidentally bought Monterey Jack cheese….🙄👩🏼🍳😬 will that still be ok?
Amanda Davis says
Should be fine
Staci W says
Really easy and tasty meal. Thanks!
Deb Beyer says
I have made this several times. It is my absolute favorite of all times. Seriously! And I just found recipe within last year, and I’ll be 57 in Nov. I’m making it again today. Mmmmm. My mouth is watering! I add finely chopped onion and a small can of petit diced tomatoes. I also use combo of mozz and cheddar. Thanks so much for this recipe.
Kristeen says
DELICIOUS RECIPE. My family loves this. Even the picky ones.
Nicole K says
This is delicious!!!
Most definitely a keeper and in the rotation.
NatalieWithAHungryHubby says
Omg Amanda, I just found your site and cannot wait to try this along with your other beautiful looking casseroles! I can already tell this is going to make the house smell AMAZIN
Amanda Formaro says
So glad to hear, hope you enjoy them all!