Chicken Bacon Ranch Casserole
A creamy, comforting casserole that combines tender chicken, smoky bacon, penne pasta and ranch-seasoned Alfredo sauce, finished with melted mozzarella. Easy to assemble and perfect for weeknight family dinners.
Equipment
- 9x13 inch baking dish
Ingredients
- 8 ounces penne pasta cooked and drained
- 4 slices bacon cooked and chopped
- 1 teaspoon garlic minced
- 3/4 cup sour cream
- 2 cups shredded mozzarella cheese divided (about 1 cup mixed into sauce, 1 cup for topping)
- 1 packet (2 tablespoons) ranch dressing mix
- 1/4 teaspoon black pepper
- 15 ounce jar Alfredo pasta sauce
- 2 cups cooked chicken chopped
- chopped parsley for topping, optional
Instructions
- Heat the oven to 350°F (175°C) and coat a 9x13-inch baking dish with nonstick spray.
- In a medium bowl, whisk together the sour cream, ranch seasoning, minced garlic, black pepper, Alfredo sauce and 1 cup of the shredded mozzarella until smooth and combined.
- Fold the cooked penne and chopped chicken into the sauce mixture, stirring gently so the pasta and chicken are evenly coated.
- Transfer the pasta and chicken blend to the prepared baking dish, spreading it into an even layer.
- Evenly scatter the remaining 1 cup of mozzarella over the casserole and top with the chopped bacon pieces.
- Cover the dish with foil and bake for about 20 minutes, or until the casserole is bubbling and the cheese has melted.
- Remove the foil, sprinkle with chopped parsley if desired, let sit a few minutes, then serve warm.