Chicken Bacon Ranch Casserole
Servings: 6 servings
Calories: 633cal
Equipment
Ingredients
- 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
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 9x13 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.
Video
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 633cal | Carbohydrates: 39g | Protein: 25g | Fat: 42g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.05g | Cholesterol: 110mg | Sodium: 1045mg | Potassium: 371mg | Fiber: 1g | Sugar: 7g | Vitamin A: 969IU | Vitamin C: 0.3mg | Calcium: 384mg | Iron: 1mg
