Chicken Bacon Ranch Casserole
This chicken bacon ranch casserole recipe has just 6 ingredients for a fuss-free family meal! It's kid approved and irresistibly cheesy.
Servings: 6
Ingredients
- 8 ounces uncooked pasta I used penne
- 6 strips bacon (I used thick cut) cut into small pieces
- 1 (15 ounce) jar Alfredo sauce
- 1 (1 ounce) packet ranch seasoning
- 2 cups cooked/rotisserie chicken shredded
- 2 cups mozzarella shredded
Instructions
- Preheat your oven to 375F and move the rack to the top third of the oven.
- Meanwhile, boil a salted pot of water for the pasta. Cook it for 1 minute less than package directions indicate.
- While the pasta is cooking, cut the bacon into small pieces (I use kitchen shears to do this fast), and fry it in a skillet until crispy. Once it's done, transfer it to a paper towel lined plate.
- Drain the pasta once it's cooked and add it to a 9x13 casserole dish. Pour the Alfredo sauce over top and also sprinkle on the ranch seasoning. Toss until evenly coated, then add in the cooked chicken and half the bacon and toss again.
- Smooth it out in an even layer, then top with the mozzarella cheese and the remaining bacon.
- Bake, uncovered, for 15 minutes or until hot and bubbly. Optional: broil for a few minutes to brown the cheese (watch it carefully so it doesn't burn).
Nutrition
Calories: 563kcal | Carbohydrates: 34g | Protein: 30g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 126mg | Sodium: 1248mg | Potassium: 263mg | Fiber: 1g | Sugar: 3g | Vitamin A: 280IU | Calcium: 203mg | Iron: 1mg