Chicken Bacon Ranch Mac and Cheese Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
8 servings
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Calories
884 kcal
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Course
Main Course
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Cuisine
American
Chicken Bacon Ranch Mac and Cheese Casserole
Description
This casserole starts by cooking elbow pasta just shy of al dente, then preparing a creamy cheese sauce incorporating ranch seasoning for distinctive flavor. The sauce is built by sautéing garlic in butter, whisking in flour to make a roux, and gradually adding heavy cream and half and half until thickened. Parmesan, mozzarella, and cheddar cheeses melt into this base to create richness.
Cooked shredded chicken is coated with ranch seasoning and warmed, while diced bacon is rendered crisp, adding savory depth. The sauce, pasta, chicken, and half of the cheeses are combined, then transferred to a buttered baking dish and topped with remaining cheese before baking to bubbly perfection.
This rich casserole makes a filling meal on its own. The ranch seasoning gives the dish a tangy herb flavor that complements the smoky bacon and creamy cheeses. Substitutions for the chicken include boneless skinless breasts or thighs cooked to safe internal temperature. The recipe offers flexibility with proteins and cheese blends for personal preference.
Ingredients
- 10 lices Bacon diced
- 3 cups chicken see recipe notes for substitutions, shredded
- 1 oz ranch dressing seasoning dried, package
- 3 Tbsp butter unsalted
- 4 cloves garlic minced
- 3 Tbsp all-purpose flour
- 2 cups heavy cream
- 2 cups half and half
- 1/2 cup Parmesan Cheese grated
- 1 1/2 cups mozzarella cheese shredded, divided
- 1 cup cheddar cheese shredded, divided
- salt to taste
- black pepper to taste
- 1 lb. elbow pasta dry large
Instructions
- Boil pasta 1 minute shy of al dente (see package for approximate time), drain. Stir with a drizzle of olive oil to prevent sticking. Set aside.
- Preheat oven to 375 F degrees and butter a 3 quart baking dish. Set aside.
- To a large, deep skillet, or dutch oven, add bacon and cook over MED-LOW heat until crisp. Remove with a slotted spoon to a plate, then drain all but 1 Tbsp of the bacon fat.
- Increase heat to MED, and add shredded chicken and ranch seasoning, and cook, stirring to coat. Cook 2-3 minutes. Remove to a plate.
- Add butter and garlic, cooking about 30 seconds, until garlic is fragrant. Add flour and whisk together to form a paste. Slowly add in heavy cream and half and half, whisking vigorously as you add the liquids. Once all liquids are in the pot, cook, whisking often, for 3-5 minutes, until thickened.
- Stir in all of the Parmesan cheese, half of the mozzarella and half of the cheddar. Melt cheese completely, then stir in cooked pasta, chicken, and half of the bacon pieces.
- Transfer to prepared baking dish and top with remaining mozzarella, cheddar, and bacon. Bake 25-30 minutes, until bubbly and cheese is melted.
Notes
- Shredded chicken can be replaced with 2-3 boneless, skinless chicken breasts or 4-5 boneless, skinless chicken thighs cooked thoroughly.
- When cooking the chicken with ranch seasoning, ensure it reaches an internal temperature of 165°F for safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 884 kcal
% Daily Value*
| Calories | 884kcal | 44% |
| Carbohydrates | 52g | 17% |
| Protein | 36g | 72% |
| Fat | 58g | 89% |
| Saturated Fat | 31g | 155% |
| Cholesterol | 207mg | 69% |
| Sodium | 959mg | 40% |
| Potassium | 471mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1545IU | 31% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 461mg | 46% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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