This chicken bacon ranch casserole is a star weeknight meal recipe in our house. It’s quick to make in under an hour and is something my kids ask for over and over. When we know the week ahead is going to be a busy one, this chicken and bacon bake is something I quickly meal prep on a Sunday since it reheats so well.
We’ve packed this in our kids lunchboxes, my husband even likes to reheat it as a quick dinner too. It’s a no-fuss recipe that’s big on flavor and also uses minimal equipment to keep clean-up simple. If you need more easy casseroles to add to your list, try our chicken broccoli casserole or cheeseburger casserole. They’re also big hits with our family and friends.
Why you’ll love this recipe
- Easy to make with minimal cleanup – This casserole recipe is super easy. The ingredients are all combined in a large pot, transferred to a casserole dish to bake, and ready to eat in less than an hour.
- Great for prepping ahead on a busy week – We give you all the instructions on how to assemble, bake, and reheat this casserole. You can even freeze it uncooked and then cook it fresh later. It’s truly a busy cook’s best friend!
- Family favorite casserole even for picky eaters – One of our sons used to be a picky eater, but this was one of his favorite meals. All of the flavors and ingredients will be loved by all ages.
Tips for Busy Cooks
To ensure the noodles in your casserole aren’t mushy after baking, boil them for 1 to 2 minutes less than the package instructions. They will continue to cook as they bake with the other ingredients in the oven.
Key Ingredient Notes
- Bacon – Bacon adds a sweet, savory, smokey flavor no one can resist.
- Cream cheese – This helps thicken the cheese sauce without the need for condensed soup which is excessively salty and full of processed ingredients!
- Heavy cream – To enhance the creaminess of the cheese sauce. Half & half or whole milk can be used in its place.
- Ranch seasoning – To season the dish. Use a store-bought Ranch packet, or make homemade Ranch seasoning yourself.
- Cheese – We use Mozzarella, but Cheddar cheese or a combination of the two works great. For the best results, we highly recommend grating a block of cheese, because it melts easier than the bagged kind. However, if you’re in a pinch, pre-shredded cheese will still taste great.
- Rotini pasta – Shells or penne can be used, too. Whatever you choose, cook your pasta to al dente according to the package instructions.
- Chicken – Make shredded chicken in the pressure cooker or crockpot, or use up any leftovers from the fridge. Alternatively, for a quick option, use a pre-cooked rotisserie chicken instead.
How to make chicken bacon ranch casserole
Before you begin, preheat the oven to 375℉ and prepare a 9×13” casserole dish with non-stick cooking spray. Dinner will be ready in no time!
Step 1: Heat a Dutch oven over medium-high heat, cook the bacon, stirring often, until crispy.
Step 2: Remove using a slotted spoon and set aside. Leave 3 tablespoons of the drippings in the pan.
Step 3: Add the onion to the pan and cook until softened. Add the garlic and cook until fragrant, about 30 seconds.
Step 4: Add the cream cheese, heavy cream, and ranch seasoning to the pan. Whisk over medium heat until smooth. Whisk in 1 cup of the mozzarella cheese until smooth.
Step 5: Remove from the heat and stir in the pasta, chicken, and green onions.
Step 6: Transfer to the prepared casserole dish, and sprinkle on the cooked bacon.
Step 7: Top with the remaining 2 cups of mozzarella cheese.
Step 8: Bake at 375°F for 25-30 minutes, until the top is lightly golden brown and crisp. Let cool for 5 minutes before serving.
Expert Tips:
- Swap the heavy cream for another option. Half & half or whole milk can be used in place of the heavy cream.
- Try a different pasta shape. Shells or penne can be used in place of the rotini pasta.
- You can cook your own chicken or for quick prep, use store-bought. We love using rotisserie chicken to make any meal faster.
- Add some veggies to the casserole. Frozen broccoli florets can be added to this recipe, stir in with the chicken and pasta. You’re kids won’t even notice!
- Shred the cheese from a block rather than buying pre-shredded. The pre-shredded cheese has a coating on it that prevents it from melting as nicely. It’s worth the couple of extra minutes to shred the cheese yourself on a box grater.
- Make your own ranch seasoning if desired. Just combine garlic powder, onion powder, dried chives, dried dill, dried parsley, salt, and a large pinch of black pepper.
Storage and Make Ahead
Store leftovers in the refrigerator in an airtight container for up to 3 days. We like to cut the casserole into individual-sized portions and place into containers that heat well in the microwave. This way our kids can also make themselves a quick meal too!
Reheat individual-sized portions in the microwave until warmed through. Or, warm the entire casserole in the oven at 350℉ until your desired temperature is reached. If the top begins to burn, cover it with foil, and continue to bake.
This chicken bacon ranch casserole freezes well too. Let it cool completely, and cover it tightly with plastic wrap and foil. Freeze for up to 3 months. Let it thaw in the fridge overnight before reheating.
Make Ahead Note: You can make this chicken bacon ranch casserole recipe in advance and store it uncooked in the fridge or freezer. Transfer it to a casserole dish, and allow it to cool. Then, cover it tightly with aluminum foil or saran wrap, and store it in the fridge for up to 2 days or in the freezer for up to 3 months. Bake at 375℉ for 25-30 minutes until the top is lightly golden brown and crisp.
FAQs
Sure! Just adjust the ratios and baking time as needed so the casserole isn’t too liquidy.
No, this casserole is not spicy as it is, but you can easily kick up the heat with a dash of cayenne pepper or red pepper flakes!
Made with protein, carbs, and fiber, if you add the broccoli, this casserole is a complete, well-rounded meal on its own. However, I also like to pair it with sides like creamy cucumber salad and freshly baked biscuits.
More Easy Casserole Recipes
Chicken Bacon Ranch Casserole
Equipment
- 1 9×13-inch casserole dish
- 1 dutch oven
Ingredients
- 12 ounces rotini pasta cooked according to package directions Note 1
- 1 small onion sliced
- 3 cloves garlic minced
- 8 ounces cream cheese cubed
- 2 cups heavy cream Note 2
- 1 (1 Ounce) packet Ranch seasoning
- 3 cups shredded Mozzarella cheese
- 4 cups cooked and shredded chicken Note 3
- 2 green onions chopped
Instructions
- Preheat the oven to 375℉ and prepare a 9×13” casserole dish with non-stick cooking spray.
- Cook the pasta according to the package directions, but reduce the cooking time by 1-2 minutes.
- Heat a Dutch oven over medium-high heat, cook the bacon, stirring often, until crispy. Remove using a slotted spoon and set aside. Leave 3 tablespoons of the drippings in the pan.
- Add the onion to the pan and cook until softened. Add the garlic and cook until fragrant, about 30 seconds.
- To the pan, add the cream cheese, heavy cream, and ranch seasoning. Whisk over medium heat until smooth.
- Whisk in 1 cup of the mozzarella cheese until smooth. Remove from the heat.
- Stir in the pasta, chicken, and green onions.
- Transfer to the prepared casserole dish, sprinkle on the cooked bacon and the remaining 2 cups of mozzarella cheese.
- Bake at 375℉ for 25-30 minutes until the top is lightly golden brown and crisp . Let cook for 5 minutes before serving.
- Garnish with more sliced green onions if desired. Enjoy!
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Notes
– Store leftovers in the refrigerator in an airtight container for up to 3 days.
– Reheat individual-sized portions on a heatproof plate in the microwave until warmed through. You can also reheat in the oven at 350 degrees.
– Freeze the casserole for up to three months. Let the casserole cool completely, then cover tightly with plastic wrap and foil. Let it thaw in the refrigerator overnight, and bake as directed.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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