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

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Pasta and Vegetables

1 pound cavatappi, rigatoni, or penne pasta
3 cups broccoli, cut into bite size pieces
1/2 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
1/2 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

1/3 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
1/4 teaspoon each pepper and salt

Additional Spices

1 teaspoon salt
1 teaspoon dried basil
1 teaspoon ground mustard
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes

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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