Chicken Bacon Ranch Casserole

Total Time: 55 minutes (Prep: 20 min | Cook: 35 min)
Cooking Intensity: Easy
Serves: 6-8

There’s a reason casseroles are the undisputed champions of comfort food. They’re hearty, forgiving, and magically transform simple ingredients into a cohesive, delicious meal with minimal fuss. This Chicken Bacon Ranch Casserole is the ultimate expression of that philosophy. It combines three beloved flavors into a creamy, cheesy, and utterly satisfying one-dish dinner that the whole family will request again and again. Perfect for a busy weeknight, a potluck contribution, or meal prep, this recipe is as convenient as it is delicious.

Ingredients

For the Casserole:

• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried dill

• ½ tsp black pepper

• ½ tsp salt

• 1 tbsp olive oil

• 8 oz bacon, chopped (about 8 strips)

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 12 oz medium pasta shells or rotini

• 2 cups shredded sharp cheddar cheese, divided

• 2 cups shredded mozzarella cheese, divided

• Fresh parsley or chives, chopped (for garnish)

For the Ranch Sauce:

• 1 (8 oz) package cream cheese, softened

• 1 cup sour cream

• 1 cup chicken broth

• 1 (1 oz) packet ranch seasoning mix

• ½ cup whole milk

Equipment

• 9×13 inch baking dish

• Large pot for boiling pasta

• Large skillet or Dutch oven

• Mixing bowls

• Whisk

Instructions

Step 1: Prep & Season

Preheat your oven to 375°F (190°C). Lightly grease your 9×13 inch baking dish. Bring a large pot of salted water to a boil for the pasta. In a medium bowl, toss the cubed chicken with garlic powder, onion powder, dried dill, salt, and black pepper until evenly coated.

Step 2: Cook the Bacon & Chicken

In a large skillet or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon to a paper towel-lined plate, leaving the bacon fat in the skillet.
Increase the heat to medium-high. Add the olive oil to the bacon fat. Add the seasoned chicken in a single layer (cook in batches if necessary) and cook for 5-7 minutes, until golden brown and cooked through. Remove chicken to a clean plate.
In the same skillet, add the diced onion. Cook for 4-5 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.

Step 3: Build the Sauce

Reduce the heat to low. To the skillet with the onions and garlic, add the softened cream cheese, sour cream, chicken broth, ranch seasoning, and milk. Whisk constantly until the cream cheese is fully melted and the sauce is smooth and homogeneous. Remove from heat.

Step 4: Combine & Assemble

While the sauce is cooking, boil the pasta according to package directions for al dente (usually about 7-8 minutes). It will continue to cook in the oven, so slightly undercooking is key. Drain.
In a very large mixing bowl, combine the drained pasta, cooked chicken, crispy bacon (reserve 2 tbsp for topping), and the warm ranch sauce. Stir until everything is beautifully coated. Fold in 1 ½ cups of the shredded cheddar and 1 ½ cups of the shredded mozzarella.
Pour the entire mixture into your prepared baking dish and spread it into an even layer. Top evenly with the remaining ½ cup of cheddar and ½ cup of mozzarella cheese. Sprinkle the reserved bacon over the top.

Step 5: Bake & Serve

Bake, uncovered, in the preheated oven for 30-35 minutes, until the casserole is bubbling around the edges and the cheese on top is melted, golden, and slightly spotty-browned.
Remove from the oven and let it rest for 5-10 minutes. This allows the sauce to thicken slightly, making for perfect serving. Garnish with freshly chopped parsley or chives.

Chef’s Notes & Variations

• Shortcut: Use 3 cups of pre-cooked, shredded rotisserie chicken. Skip browning the chicken. Simply sauté the onions/garlic, make the sauce, and stir in the shredded chicken with the pasta.

• Pasta Choice: Shells, rotini, cavatappi, or penne are excellent as their shapes trap the creamy sauce.

• Vegetable Boost: Stir in 2 cups of fresh spinach, steamed broccoli florets, or frozen peas (thawed) when combining everything.

• From Scratch: For a homemade ranch seasoning, whisk together: 2 tbsp dried parsley, 1 ½ tsp dried dill, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp black pepper, 1 tsp salt, and ½ tsp paprika.

• Storage & Reheating: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and reheat in a 350°F oven until warm. It also freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition Information

Please note: Nutritional information is an estimate based on the ingredients listed and standard databases. Values may vary based on specific brands and ingredient choices.

Serving Size: 1/8th of casserole
Calories: ~680
Total Fat: 38g | Saturated Fat: 19g
Cholesterol: 155mg
Sodium: 950mg
Total Carbohydrates: 38g | Dietary Fiber: 2g | Sugars: 4g
Protein: 45g

Hayyat

Hayyat is a talented content writer and digital marketer with expertise in SEO, social media management, and online marketing. She excels at creating impactful, data-driven content to help businesses connect with their target audience and achieve measurable outcomes.