Chicken Bacon Ranch Casserole
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Main Course
Chicken Bacon Ranch Casserole
Description
Chicken Bacon Ranch Casserole features chunks of chicken thighs browned and seasoned with ranch dressing mix alongside crispy bacon pieces. The rotini pasta is cooked and combined with a smooth alfredo sauce made from butter, garlic, heavy cream, and parmesan that offers a creamy base. Mozzarella and cheddar cheeses are mixed in before baking in a moderately hot oven until bubbly and golden. This casserole balances rich dairy flavors with the savory ranch-seasoned chicken and bacon crispiness.
The garlic and parmesan in the sauce provide a mild but flavorful backbone that complements the fresh parsley garnish. The texture contrasts tender pasta and chicken with the bite of cheese and bacon. Preparing the alfredo sauce on the stovetop allows control over thickness and seasoning adjustments with salt and pepper.
This dish works well as a stand-alone meal served hot from the oven. It pairs with simple green salads or steamed vegetables to round out the plate.
As noted, boneless, skinless chicken breasts can be substituted for thighs if preferred. Careful seasoning and cooking ensure the chicken remains moist and flavorful within the casserole.
Ingredients
- 4 lices Bacon diced
- 2 chicken thigh cut into 1-inch chunks, boneless skinless
- 1 tablespoon olive oil
- 1 tablespoon Ranch Seasoning and Salad Dressing Mix or more, to taste
- 8 ounces rotini pasta
- 1 cup mozzarella cheese shredded
- ½ cup cheddar cheese shredded
- 2 tablespoons parsley chopped fresh leaves
For the alfredo sauce
- 2 tablespoons butter unsalted
- 3 cloves garlic minced
- 1 cup heavy cream or more, to taste
- ¼ cup Parmesan Cheese freshly grated
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Preheat oven to 375 degrees F. Lightly oil a 9x9 baking dish or coat with nonstick spray.
- To make the alfredo sauce, melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Gradually whisk in heavy cream. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste. Set aside.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
- In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and Ranch Seasoning, shaking to coat thoroughly. Add chicken to the skillet and cook, flipping once, until cooked through, about 2-3 minutes on each side; set aside.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Add pasta to the prepared baking dish and layer with chicken and alfredo sauce; sprinkle with cheeses and bacon. Place into oven and bake until bubbly and heated through, about 15-20 minutes.
- Serve immediately, garnished with parsley, if desired.
Notes
- Boneless, skinless chicken breasts can be used instead of thighs for a leaner option.
User Reviews
Overall Rating
5
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