5 from 4 votes
Chicken Bacon Ranch Casserole
Quick and easy Chicken Bacon Ranch Casserole has tender pasta, chicken, bacon tossed in a creamy Ranch sauce and topped with Mozzarella cheese.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
8
Calories:
521 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 8 ounces penne pasta
- 6 lices Bacon chopped
- 1 onion chopped, small
- 4 cloves garlic finely chopped
- 8 ounces cream cheese cubed
- 2 cups milk whole recommended
- 1 ounce ranch seasoning mix 1 packet, dry
- 3 cups chicken or rotisserie chicken, diced, cooked
- 1 cup Parmesan Cheese shredded
- 2 cups mozzarella cheese shredded
- green onions sliced, for garnish if desired
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Spray a 9x13 inch casserole dish with nonstick spray and set it aside.
- Prepare pasta according to package directions. When it is done cooking al dente, drain off pasta water.
- Meanwhile in a large skillet cook the bacon over medium heat, stirring often until crispy, about 8 minutes. Remove the bacon from the pan using a slotted spoon. Set aside, leaving drippings in the pan.
- Add the chopped onion to the pan, cook, stirring often, until slightly softened, about 5 minutes. During the last minute of cooking add diced garlic to the pan and cook with onion.
- Whisk the cubed cream cheese, milk, ranch seasoning mix and Parmesan cheese into the skillet. Whisk until smooth, remove from heat.
- In a large bowl, stir together the ranch sauce, cooked pasta, and chicken.
- Pour into the prepared 13x9 inch casserole dish. Sprinkle evenly with the bacon and top with Mozzarella cheese.
- Place in a preheated oven and bake for 15-20 minutes or until heated through and the cheese is melted.
- Remove from the oven, let cool for 5 minutes and serve. Garnish with sliced green onion if desired.
Cup of Yum
Notes
- FRIDGE: Place leftovers into an airtight container and refrigerate for up to 4 days. Alternatively, you can assemble the casserole and store in the fridge for a day or two and then pop into the oven when you’re ready to bake it.
- FREEZER: There are a few ways you can freeze this casserole. You can store leftovers in an airtight container for up to 2 months. Alternatively, assemble the whole casserole and then cover tightly in plastic wrap or aluminum foil. Store in the freezer for up to 3 months. Add a few minutes onto the baking time and bake from frozen.
Nutrition Information
Calories
521kcal
(26%)
Carbohydrates
32g
(11%)
Protein
32g
(64%)
Fat
29g
(45%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.1g
(5%)
Cholesterol
113mg
(38%)
Sodium
954mg
(40%)
Potassium
494mg
(11%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
762IU
(15%)
Vitamin C
2mg
(2%)
Calcium
366mg
(37%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 521
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 32g | 11% |
| Protein | 32g | 64% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 113mg | 38% |
| Sodium | 954mg | 40% |
| Potassium | 494mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 762IU | 15% |
| Vitamin C | 2mg | 2% |
| Calcium | 366mg | 37% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.