Chicken Bacon Ranch Casserole
A cheesy, kid-approved chicken bacon ranch casserole with just six ingredients; perfect for a quick, fuss-free family meal that's flavorful and comforting.
Equipment
- 1 oven
- 1 skillet
- 1 9x13 casserole dish
- 1 pot
- 1 paper towels for draining bacon
Ingredients
- 8 ounces uncooked penne pasta
- 6 strips thick-cut bacon cut into small pieces
- 1 15 ounce jar Alfredo sauce
- 1 1 ounce packet ranch seasoning
- 2 cups shredded cooked or rotisserie chicken
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 375°F and position rack in the top third.
- Boil salted water and cook pasta for one minute less than package directions; drain.
- Cut bacon into small pieces and cook in a skillet until crispy; drain on paper towels.
- Place drained pasta in a 9x13 casserole dish. Pour Alfredo sauce over pasta and sprinkle ranch seasoning; toss to coat evenly.
- Add shredded chicken and half of the bacon pieces to the pasta mixture and toss again.
- Spread mixture evenly in the dish, then top with shredded mozzarella and remaining bacon.
- Bake uncovered for 15 minutes until hot and bubbly, optionally broil a few minutes to brown cheese carefully.
Notes
- Use rotisserie chicken for a quick shortcut.
- Broil cheese carefully to avoid burning.
- Store leftovers covered in fridge up to 3 days.
- Convert to gluten-free pasta if needed.