There’s something irresistibly cozy about a casserole brimming with tender chicken, crispy bacon, and that signature tangy ranch flavor. Today, I’m excited to share my Creamy Chicken Bacon Ranch Casserole Recipe — a dish that brings all those comforting elements together with ooey-gooey cheese and fresh broccoli for a meal that just feels like a warm hug.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Creamy Chicken Bacon Ranch Casserole Recipe
- Top Tip
- How to Serve Creamy Chicken Bacon Ranch Casserole Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Creamy Chicken Bacon Ranch Casserole Recipe
Why You'll Love This Recipe
I’ve made this casserole countless times because it’s just that dependable and delicious. Whether it’s a weeknight dinner or something to bring to a potluck, the combination of creamy ranch sauce, crispy bacon, and cheesy chicken is pure magic. Plus, it’s surprisingly simple to pull together, even if you’re juggling a busy day!
- Full-bodied flavor: The ranch seasoning brings that perfect balance of tangy, herby, and savory notes that makes every bite sing.
- Perfect texture combo: Crispy bacon and tender broccoli add contrast to the creamy sauce and soft pasta, making it so satisfying.
- Comfort food with a veggie twist: The broccoli sneaks in some green goodness without compromising the indulgence factor.
- Make ahead-friendly: You can assemble it in advance and bake it when ready, perfect for busy families or meal prepping.
Ingredients & Why They Work
Every ingredient in this casserole plays a role, blending texture and flavor so beautifully that you get a balanced, hearty dish. When you shop, look for fresh broccoli and quality bacon, as these elevate the dish noticeably.
- Cavatappi or Penne Pasta: The curly shape holds onto the creamy ranch sauce perfectly, ensuring every bite is flavorful.
- Broccoli: Adds a slight crunch and fresh color, balancing the indulgence of the cheese and bacon.
- Bacon: Crispy, smoky bacon adds a salty crunch that complements the softness of the other ingredients.
- Olive Oil & Butter: These fats are essential for sautéing veggies and giving the sauce a rich base.
- Onion & Garlic: Aromatics that build depth and warmth in the sauce.
- All-purpose Flour: Helps thicken the ranch cheese sauce to just the right creamy consistency.
- Half and Half & Chicken Broth: Creates a creamy yet light sauce that isn’t too heavy but still indulgent.
- Dry Ranch Dressing Seasoning: The signature flavor bomb—either store-bought or DIY—to give authentic ranch taste.
- Cheddar & Mozzarella Cheese: Sharp cheddar gives tang and richness; mozzarella melts beautifully for that gooey texture.
- Sour Cream: Optional, but adds extra creaminess and a touch of tang.
- Rotisserie Chicken: Keeps prep quick and easy, adding tender, flavorful protein.
Make It Your Way
One of the best things about this creamy chicken bacon ranch casserole recipe is how adaptable it is! I often tweak it depending on what’s in my fridge or to suit family preferences. Don’t hesitate to add or swap ingredients to make it your own.
- Variation: I love swapping in green beans or cauliflower for the broccoli when I want a change—both work wonderfully.
- Make it spicy: Add a pinch of cayenne or hot sauce to the cheese sauce for a little kick.
- Low-carb version: Swap pasta for cooked cauliflower rice or spiralized zucchini noodles for a lighter option.
- Vegetarian twist: Skip the chicken and bacon; add more veggies and some mushrooms for umami depth.
Step-by-Step: How I Make Creamy Chicken Bacon Ranch Casserole Recipe
Step 1: Prep and par-cook your veggies and pasta
Start by bringing a big pot of salted water to boil. Toss in your broccoli and cook it for about 3-5 minutes until just tender. Then, scoop it out with a slotted spoon and rinse it under cold water to stop the cooking. This keeps it bright and prevents mushiness later on. Next, cook your pasta in the same water until just al dente—resist the urge to overcook since it’ll keep cooking in the oven later. Drain everything well and set aside.
Step 2: Build your savory cheese sauce
In a large saucepan, melt the butter with olive oil over medium heat. Add diced onions and cook about 4 minutes until soft and translucent, then add the chopped bell pepper and minced garlic. After 2-3 minutes, sprinkle in the flour and stir constantly for 2 minutes to cook out the raw taste. Reduce heat to low and whisk in the half and half along with chicken broth and your ranch seasoning mix. Keep whisking until the sauce simmers and thickens nicely—about 5 to 10 minutes. Then, stir in cheeses and sour cream for that luscious creaminess.
Step 3: Combine all the good stuff
Turn off the heat and fold in the shredded rotisserie chicken, broccoli, and half of your crumbled bacon. Then gently stir in the pasta until everything is evenly coated in the creamy ranch sauce. If your pan isn’t big enough, you can transfer everything to a large pot to mix comfortably.
Step 4: Bake or serve straight from the pan
If you want to serve it immediately, just top with the reserved bacon and dig in! Or, for that extra melty, golden top, pour the mixture into your prepared baking dish, sprinkle on the remaining cheddar cheese and bake at 350°F for 15 minutes. Then, add the rest of the bacon on top and bake another 5-10 minutes until bubbly and hot. I always let mine sit a few minutes before serving so it sets up nicely.
Top Tip
Over the years, I’ve learned some handy tricks that take this creamy chicken bacon ranch casserole recipe from great to unforgettable.
- Cook bacon in the oven: Baking your bacon on foil-lined trays keeps cleanup easy and results in perfectly even crispiness without babysitting the pan.
- Don’t over-thicken the sauce: It’s tempting to simmer longer, but a thick sauce can turn gluey once baked; loosen it slightly with a splash of milk or broth if needed.
- Al dente pasta is key: The noodles continue cooking in the oven, so stop just shy of fully done to keep them from turning mushy.
- Let it rest before serving: A quick 5-minute rest after baking helps the casserole firm up and makes serving easier and cleaner.
How to Serve Creamy Chicken Bacon Ranch Casserole Recipe
Garnishes
I love to sprinkle a little fresh chopped parsley or chives on top for a pop of color and freshness. If you’re feeling indulgent, a drizzle of extra ranch dressing or a few thinly sliced green onions make a charming finishing touch that your guests or family will appreciate.
Side Dishes
This casserole is a meal in itself but pairs beautifully with a crisp garden salad or some roasted veggies like asparagus or carrots. Warm, crusty bread or a simple garlic bread on the side can be a winner if you want to soak up every last bit of that creamy sauce.
Creative Ways to Present
For holiday dinners or potlucks, bake the casserole in individual ramekins or mini cast iron skillets for single servings that look charming and festive. Another fun idea – top with extra crispy bacon strips arranged in a lattice for a crispy golden “lid” that will impress your guests.
Make Ahead and Storage
Storing Leftovers
After baking, I let the casserole cool to room temperature before tightly covering it with foil or plastic wrap and popping it into the fridge. It usually keeps well for up to 5 days, and reheats beautifully without losing that creamy texture.
Freezing
I’ve frozen the unbaked casserole wrapped in plastic wrap and foil with great results — just remember not to thaw it before baking to avoid a soggy texture. Bake it straight from the freezer at 350°F for about an hour, then uncover and bake 10-15 more minutes until hot and bubbly.
Reheating
Reheat leftovers covered in the oven at 350°F for 15-20 minutes, or zap individual portions in the microwave for 1-2 minutes until warmed through. Adding a splash of milk before heating helps restore the creamy, saucy consistency.
Frequently Asked Questions:
Yes! I often use cavatappi, penne, or rigatoni because their shapes hold sauce well. Feel free to swap with shells or fusilli too—just make sure to cook al dente so the pasta doesn’t get mushy when baked.
Adding sour cream or full-fat Greek yogurt to the cheese sauce really ups the creaminess factor. Also, gently melting a mix of sharp cheddar and mozzarella cheeses creates a silky texture. Just avoid overheating the sauce to prevent curdling.
Absolutely! You can assemble the casserole the day before, cover tightly, and refrigerate it. Just take it out about 30 minutes before baking to let it come to room temperature, then bake as directed. This saves tons of time on busy days.
I prefer baking bacon on a foil-lined baking sheet at 400°F—it cooks evenly, crisps up nicely, and cleanup is a breeze. Just keep an eye on it to avoid burning, especially if you’re using thick-cut bacon.
Final Thoughts
This Creamy Chicken Bacon Ranch Casserole Recipe is one of those dishes I always turn to when I want comfort food that feels special but comes together without stress. It’s the perfect blend of creamy, cheesy, and crunchy that keeps everyone coming back for seconds. I hope it becomes a favorite in your home just like it is in mine — hearty, simple, and totally satisfying.
Print
Creamy Chicken Bacon Ranch Casserole Recipe
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
This Chicken Bacon Ranch Casserole is a creamy, cheesy, and comforting dish combining tender pasta, broccoli, crispy bacon, shredded rotisserie chicken, and a flavorful homemade ranch sauce. Perfect baked to bubbly perfection, it's hearty and satisfying for family dinners or meal prepping.
Ingredients
Pasta and Vegetables
- 1 pound cavatappi, rigatoni, or penne pasta
- 3 cups broccoli, cut into bite size pieces
- ½ onion, diced (or ½ teaspoon onion powder)
- 1 red bell pepper, chopped (optional)
- 3-4 garlic cloves, minced
Meats and Fats
- 1 pound bacon, cooked and crumbled
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Liquids and Dairy
- 3 cups half and half (or substitute milk whisked with 1 ½ tablespoons cornstarch)
- 2 cups low sodium chicken broth
- ½ cup sour cream (optional for extra creamy)
- 2 cups freshly shredded sharp cheddar cheese, divided
- 1 cup freshly shredded mozzarella cheese
Meat
- 2 ½ cups shredded rotisserie chicken
Seasonings and Flour
- ⅓ cup all-purpose flour
- 1 (1 oz.) packet dry ranch dressing seasoning mix (2 tablespoons) or DIY ranch seasoning:
DIY Ranch Seasoning
- 1 tablespoon dried parsley
- 2 teaspoons each dried dill and dried chives
- 1 teaspoon each onion powder and garlic powder
- ¼ teaspoon each pepper and salt
Additional Spices
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon ground mustard
- ½ teaspoon pepper
- ¼ teaspoon red pepper flakes
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and lightly spray a 9×13 inch baking dish with nonstick cooking spray; set aside.
- Cook Broccoli: Bring a large pot of generously salted water to a boil. Add broccoli and cook for 5 minutes until tender. Remove broccoli with a slotted spoon and rinse immediately with cold water. Drain well and set aside.
- Cook Pasta: In the same boiling water, cook the pasta al dente according to package instructions, ensuring it isn’t overcooked since it will bake later. Drain and set aside.
- Sauté Vegetables: Melt butter and olive oil in a large saucepan over medium heat. Add diced onions and sauté for 4 minutes until softened. Then add red bell pepper and minced garlic and continue to sauté for another 2-3 minutes.
- Make Roux: Sprinkle flour over the sautéed vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
- Add Liquids and Seasonings: Reduce heat to low and gradually whisk in the half and half, chicken broth, ranch seasoning mix, salt, dried basil, ground mustard, pepper, and red pepper flakes. Bring the mixture to a simmer, whisking frequently, and continue simmering on medium heat for 5-10 minutes until thickened but not too thick.
- Add Cheeses and Sour Cream: Lower heat and whisk in 1 cup of shredded cheddar cheese until melted, followed by 1 cup shredded mozzarella cheese. Blend in the sour cream until smooth and creamy.
- Combine Ingredients: Stir in shredded rotisserie chicken, cooked broccoli, and half of the crumbled bacon, coating them evenly with the sauce. Next, fold in the cooked pasta.
- Season to Taste: Taste the mixture and adjust salt, pepper, or cayenne pepper as desired.
- Assemble Casserole: Pour the pasta mixture into the prepared baking dish, spreading it into an even layer. Sprinkle the remaining 1 cup shredded cheddar cheese evenly over the top.
- Bake: Bake uncovered for 15 minutes at 350 degrees Fahrenheit.
- Add Bacon and Continue Baking: Remove casserole from the oven, sprinkle the remaining bacon over the top, and return to the oven to bake for an additional 10 minutes until the casserole is hot and bubbly.
- Rest and Serve: Let the casserole stand for 5 minutes before serving to allow it to set.
Notes
- Ranch seasoning mix can be adjusted for desired intensity and should be added directly to the sauce, not prepared as dressing.
- Homemade half and half can be made by combining 1½ cups milk and 1½ cups heavy cream.
- Use gluten-free flour as a substitute for all-purpose flour if needed.
- Sour cream can be substituted with full-fat plain Greek yogurt; nonfat Greek yogurt may separate slightly during baking.
- If the cheese sauce gets too thick after simmering, thin it out by stirring in a little milk or chicken broth for proper consistency, especially if preparing for meal prep.
- To cook bacon in the oven, bake on a foil-lined rimmed baking sheet at 400 degrees Fahrenheit for 20 minutes (30 minutes for thick-cut bacon) until crispy.
- For halving the recipe, use an 8×8-inch casserole dish and adjust baking time slightly.
- For meal prep, assemble the casserole without baking and refrigerate tightly covered up to a day before baking; let it reach room temperature for 30 minutes before baking.
- Store leftovers covered in the refrigerator for up to 5 days; reheat in the microwave or oven until bubbly.
- Freeze the unbaked casserole wrapped tightly with plastic wrap and foil for up to 3 months; bake from frozen at 350 degrees Fahrenheit for 1 hour covered, then uncover and bake 10-15 minutes more.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
Leave a Reply