Creamy Chicken Bacon Ranch Casserole Bake
Tender chicken, crispy bacon, pasta, and melted cheese baked in a creamy ranch sauce. A comforting dinner perfect for busy nights.
Equipment
- Large pot
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon
Ingredients
- 12 oz pasta penne or rotini
- 2 cups cooked chicken shredded or cubed
- 8 slices bacon cooked and crumbled
- 1 ½ cups shredded cheddar cheese
- ½ cup mozzarella cheese
- 1 cup heavy cream
- ¾ cup sour cream
- 1 packet ranch seasoning
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ cup chicken broth
- 2 tablespoons chopped parsley optional
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta until al dente, drain, and set aside.
- In a large mixing bowl, combine the heavy cream, sour cream, ranch seasoning, garlic powder, pepper, and chicken broth.
- Add the cooked pasta, chicken, bacon, and half of the cheddar cheese. Stir until evenly coated.
- Transfer the mixture into a greased baking dish and spread evenly.
- Top with the remaining cheddar and mozzarella cheese.
- Bake uncovered for about 25–30 minutes until the cheese is melted and bubbly.
- Allow the casserole to rest for 5 minutes before serving.
- Finish with chopped parsley if desired.
Notes & Wine Advice
Notes
Using rotisserie chicken can significantly reduce prep time while adding extra flavor. For a lighter version, substitute half-and-half for the heavy cream.Wine Tip
Pair with a lightly oaked Chardonnay to complement the creamy sauce, or choose a crisp Sauvignon Blanc to balance the richness.Nutrition values
Serving: 1 portion | Calories: 640 kcal | Carbohydrates: 48 g | Protein: 39 g | Fat: 33 g | Saturated Fat: 16 g | Sodium: 780 mg | Sugar: 3 g