Chicken Bacon Ranch Casserole
Servings: 4 servings
This dump and bake chicken bacon ranch casserole is an easy, fast, and flavorful weeknight dinner that everyone will love!
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- 2 cups chicken cooked and cubed
- 1 16 ounce box rotini pasta uncooked
- 2 cups alfredo sauce jarred
- 3 cups chicken broth low sodium
- 1/2 cup ranch dressing
- 1 packet ranch seasoning mix
- 1 red pepper diced
- 8 slices bacon cooked and chopped
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
Preheat oven to 350°.
In a large mixing bowl, combine chicken broth, alfredo sauce, ranch dressing, and ranch seasoning.
Add pasta, cooked chicken, red pepper, and 1/2 of the bacon. Dump into a 9x9" glass baking dish. Bake covered with aluminum foil for 35 minutes.
Stir dish and ensure that pasta is fully cooked. If it needs longer, cover and return to oven until pasta is al dente. The casserole will still have a bit of liquid.
Sprinkle mozzarella, cheddar, and remaining bacon on the dish, and return to oven to cook uncovered for an additional 10 minutes or until cheese is melted and bubbly.
Rest for 10 minutes, then garnish with parsley before serving.
Calories: 748kcal | Carbohydrates: 14g | Protein: 23g | Fat: 66g | Saturated Fat: 24g | Cholesterol: 167mg | Sodium: 2819mg | Potassium: 385mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1222IU | Vitamin C: 52mg | Calcium: 195mg | Iron: 1mg