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Chicken Bacon Ranch Casserole

This cheesy Chicken Bacon Ranch Casserole is a flavorful, satisfying and easy dinner recipe that your family will love!

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 8 people
Calories: 585 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 lb. uncooked rotini or penne pasta
  • 6 strips (about 4.5 ounces) center cut bacon, chopped
  • ½ cup diced onion
  • ¼ cup diced celery
  • 1 clove garlic, minced or pressed
  • 2 cups cooked, shredded chicken
  • 2 cups frozen baby broccoli florets, thawed (about half of a 12.6 ounce bag) (see the note below to substitute with fresh broccoli)
  • 2 jars (15 ounces each) Alfredo sauce (or use about 3 ½ cups of homemade Alfredo sauce)
  • 2 teaspoons dried parsley
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried chives
  • 1 teaspoon onion powder
  • Kosher salt and ground black pepper, to taste
  • 1 cup grated mozzarella cheese, or more to taste
  • Optional garnish: chopped fresh parsley, chives, thyme or other herbs

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Grease a 13x9-inch dish; set aside.
  2. Cook pasta in a large pot of salted boiling water for 1 minute less than the package instructions for al dente. Drain; set aside.
  3. Meanwhile, cook the bacon in a Dutch oven or very large skillet over medium heat until crispy, about 7 minutes. Remove the bacon to a paper towel-lined plate, reserving the drippings in the pot.
  4. Add the onion and celery to the drippings in the pot. Sauté the vegetables over medium-high heat until soft, about 5 minutes. Stir in the garlic and cook for 30 more seconds. Remove from the heat. Add the cooked, drained pasta, the cooked chicken, and the thawed broccoli to the pot.
  5. In a small bowl, whisk together the Alfredo sauce, parsley, dill, chives and onion powder. Pour the Alfredo sauce over the pasta mixture and toss to coat. Taste and season with salt and pepper, if desired.
  6. Transfer the pasta mixture to the prepared dish. Sprinkle the cooked bacon on top and finish with a layer of shredded cheese.
  7. Bake for about 20-25 minutes, or until the filling is hot and bubbly and the cheese is melted.
  8. Garnish with fresh herbs and serve!

Notes

  • Cooking for a smaller family? Cut all of the ingredients in half and bake the casserole in an 8-inch square dish. The rest of the cooking instructions remain the same.
  • Salt the pasta water really well, since this is your opportunity to season the pasta.
  • Boil the pasta for 1 minute less than al dente, because it will continue cooking in the oven. You don't want to end up with mushy, overdone pasta in your casserole!
  • Center cut bacon works well in this recipe because it gets nice and crispy, and leaves just the right amount of drippings in the skillet (not too much). If you're using thick-cut bacon, strain off some of the drippings from the pan so that you're left with about 1 tablespoon.
  • Use a store-bought rotisserie chicken for an easy, quick-prep solution. The rotisserie chicken also adds a lot of flavor to the dish.
  • Bake the pasta uncovered so that the cheese on top turns brown and the edges get crispy.
  • Bake the casserole just until it's heated through. All of the ingredients are already cooked, so you just want to warm it in the oven until bubbly. Don't bake it for too long or it may dry out or get burned on top.
  • If starting with fresh broccoli florets instead of frozen baby broccoli, cut the florets into small bite-size pieces. Add the fresh broccoli florets to the boiling pasta water during the final 3 minutes of the pasta's cooking time. When the pasta is done, your broccoli will be perfectly crisp-tender!
  • Chicken Bacon Ranch Casserole with Ranch Packet: if you prefer to use a packet of Ranch seasoning mix, substitute the dry seasoning mix for the parsley, dill weed, chives and onion powder.
  • If you don't want to use jars of store-bought Alfredo sauce, substitute with about 3 ½ cups of homemade Alfredo.
  • Add different vegetables in lieu of the broccoli -- or omit the veggies altogether! Good options include frozen peas, corn, or sautéed zucchini, mushrooms or green beans.
  • Substitute cheddar, Colby, Monterey Jack or Pepper Jack cheeses for the mozzarella.
  • For a crunchy topping on your casserole, add a layer of buttered Ritz cracker crumbs over the cheese.

Nutrition Information

Serving 1/8 of the casserole Calories 585kcal (29%) Carbohydrates 50g (17%) Protein 28g (56%) Fat 29g (45%) Saturated Fat 13g (65%) Polyunsaturated Fat 6g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 118mg (39%) Sodium 953mg (40%) Potassium 383mg (11%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 683IU (14%) Vitamin C 25mg (28%) Calcium 145mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 585

% Daily Value*

Serving 1/8 of the casserole
Calories 585kcal 29%
Carbohydrates 50g 17%
Protein 28g 56%
Fat 29g 45%
Saturated Fat 13g 65%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 118mg 39%
Sodium 953mg 40%
Potassium 383mg 8%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 683IU 14%
Vitamin C 25mg 28%
Calcium 145mg 15%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.