Chicken Bacon Ranch Casserole
Indulge in a creamy, cheesy, and flavorful chicken bacon ranch casserole dish with pasta. You will love this comforting weeknight meal idea.
Servings (Adjustable):
Calories: 563kcal
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Ingredients
- 6 oz penne pasta cooked
- ½ cup sour cream
- ⅓ cup buttermilk
- 3 garlic cloves minced
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 1 teaspoon dried chives
- Salt and black pepper to taste
- 1 cup shredded mozzarella cheese divided
- 7 oz Alfredo sauce see note
- 2 bacon slices cooked and chopped
- 1 cup rotisserie chicken boneless, skinless, chopped
- Chopped parsley for topping, optional
Instructions
- Preheat the oven to 350°F. Lightly grease a mini baking dish.
- In a medium-sized bowl, combine sour cream, buttermilk, garlic, parsley, dill, black pepper, Alfredo sauce, and ½ cup of mozzarella cheese. Toss to combine.
- Add the chicken pieces and penne to the creamy mixture and mix gently to coat, then pour the mixture into the baking dish.
- Evenly sprinkle the remaining cheese and bacon pieces over the top. Bake in the oven for 15 minutes, or until the mixture is bubbly and the cheese is melted and browned.
- Once it's done, sprinkle the top with parsley and serve.
Notes
Cook the pasta al dente so it doesn't turn mushy in the oven.
Make sure the chicken has been seasoned with salt and pepper.
Cut the chicken into bite-sized pieces.
The Alfredo sauce you use can make or break the dish. You can use a homemade version like the one in our steak pasta, but you will need to scale down the recipe. If you use jarred, make sure it is one with a taste you like as taste can vary by brand.
Nutrition
Calories: 563kcal | Carbohydrates: 38g | Protein: 33g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 138mg | Sodium: 821mg | Potassium: 255mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1262IU | Vitamin C: 9mg | Calcium: 222mg | Iron: 1mg
