Description
This Chicken Bacon Ranch Casserole is a delightful blend of tender chicken, crispy bacon, creamy Alfredo sauce, and zesty Ranch seasoning, all baked to bubbly, cheesy perfection. It’s a quick and easy dish that’s perfect for busy weeknights and a guaranteed crowd-pleaser for the entire family!
Ingredients
Scale
- ½ lb bacon, cooked and chopped
- 1 lb chicken, boneless/skinless, diced
- 1 tablespoon olive oil
- 1 packet dry Ranch dressing mix
- 8 oz pasta (shells recommended)
- 1 cup mozzarella cheese, shredded
- ½ cup cheddar cheese, shredded
- Salt/pepper, to taste
- 14.5 oz Alfredo sauce
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the pasta according to the package instructions. Once done, drain the pasta and set it aside.
- In a large skillet, heat olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until the chicken is no longer pink, about 6-8 minutes.
- Stir in the dry Ranch dressing mix, ensuring the chicken is well coated.
- Add the cooked bacon and Alfredo sauce to the skillet, stirring to combine.
- Toss the cooked pasta in the skillet until evenly coated with the sauce mixture.
- Transfer the pasta mixture to a greased 9×13-inch baking dish.
- Sprinkle mozzarella and cheddar cheese over the top.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool slightly before serving. Enjoy!
Notes
- For a veggie boost, add some steamed broccoli or spinach.
- Experiment with different cheeses like Parmesan or Gouda for a unique twist.
- This casserole can be assembled a day ahead and stored in the refrigerator until ready to bake.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540 kca
- Sugar: 2g
- Sodium: 1250mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg