Bacon chicken ranch casserole with rich ranch flavor and bacon

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Chicken Bacon Ranch Casserole

This Chicken Bacon Ranch Casserole is a creamy, cheesy baked pasta dinner with cooked chicken, crispy bacon, ranch seasoning, and a homemade cheese sauce. It’s easy to make with rotisserie chicken and perfect for a cozy weeknight meal.

Prep Time25

Cook Time20

Total Time45

Course: Dinner, Main Course

Servings:

Calories: 583kcal

Author: Davinah

Ingredients

8 oz Penne Pasta or rotini pasta, cooked
3 cups Cooked Chicken shredded, rotisserie or another leftover chicken works, see note
6 slices Bacon cooked and crumbled
2 tbsp Butter unsalted
2 tbsp all-purpose flour
2 cloves Garlic minced
2 ½ cups half and half
3 tbsp Ranch seasoning click for my recipe
½ tsp Smoked Paprika
1 cup Pepper Jack Cheese shredded
2 cups sharp cheddar cheese shredded, divided
4 oz green chiles drained, 1 can
¼ cup green onion sliced

Instructions

Spray a 9x13 inch baking dish with cooking spray and preheat your oven to 350°F.
Add the chicken and penne into a large mixing bowl, gently toss together and set aside.
Melt the butter in a saucepan then whisk in the flour until it starts to turn golden, to form a roux. Stir in the garlic.
Slowly pour in the half and half and keep whisking until the sauce starts to simmer. Stir in the ranch seasoning and smoked paprika. Lower the heat and keep a low simmer while stirring, until it begins to thicken.
Stir in the pepper jack cheese and 1 cup of sharp cheddar cheese until it melts.
Add the drained green chiles and stir well. Taste test the sauce and add more seasoning to your taste.
Pour the ranch cheese sauce over the penne and chicken and toss to combine.
Stir in about half the bacon crumbles, reserving half for the top.
Pour the mixture into the casserole dish and spread out.
Top with the remaining cheddar and bacon crumbles and place in the oven for about 20-23 minutes, until the cheese melts.
Top the casserole with sliced green onion and serve.

Notes

Use cooked chicken: This recipe is designed for rotisserie chicken, leftover chicken, or meal-prepped shredded chicken. The bake time is not long enough to cook raw chicken.
Cook the pasta al dente: The pasta will continue to soften slightly as the casserole bakes, so avoid overcooking it at the start.
Crisp and drain the bacon: This gives the casserole bacon flavor without adding extra grease to the sauce.
Taste the sauce before assembling: The pasta and chicken will mellow the flavor, so add more ranch seasoning, salt, or pepper before mixing everything together.
Drain the green chiles: This keeps the sauce creamy and helps prevent extra liquid in the casserole.
Do not overbake: Bake just until the casserole is hot and the cheese is melted so the sauce stays creamy.
Let it rest before serving: A short rest helps the sauce settle and makes the casserole easier to scoop.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat with a splash of milk or half and half if needed.

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