Elevating your weeknight dinner has never been easier than with this Chicken Bacon Ranch Casserole! Out of the oven in 20 minutes, it’s creamy, cheesy, and comforting— everything a casserole should be.
Table of Contents
- The Best Chicken Bacon Ranch Pasta
- Why You’ll Love This Chicken Bacon Ranch Casserole
- What You’ll Need
- How to Make Chicken Bacon Ranch Casserole
- Tips for Success
- Serving Suggestions
- Can Chicken Bacon Ranch Pasta Bake Be Made in Advance?
- How to Store & Reheat Leftovers
- More Easy Pasta Recipes
- Chicken Bacon Ranch Pasta
The Best Chicken Bacon Ranch Pasta
With lots of melty cheese and real crumbles of bacon on top, this chicken bacon ranch casserole is as good as it gets for easy weeknight dinners. Made with quick ingredients like rotisserie chicken, canned soup, and ranch seasoning, this recipe is quick and convenient from start to finish!
When it’s this simple to get dinner on the table, you’ll never need takeout again. In fact, with a 20-minute cook time, this might be even faster than pulling through those golden arches – and much more satisfying, too. But be warned – once this dish makes it to your table, your family will beg for it again and again!
Why You’ll Love This Chicken Bacon Ranch Casserole
- Super Flavorful: No one can resist the umami goodness of bacon and chicken together – they’re a match made in heaven. Add the zesty onion-and-buttermilk combo of ranch seasoning, and you’ve got a winner.
- Perfectly Cheesy: A cheesy pasta dinner is just plain comforting, and super kid-friendly. Easy to eat, and easy to love!
- Ready in No Time: Sometimes the cook just needs to get in and out of the kitchen, fast. On a night when bedtime is coming at you like a runaway train, reach for this recipe – and get dinner on the table in record speed.
- Flexible: Need to change up the pasta? Go for it. The chicken? No problem. The cheese? Use what you have. This is a pantry-staple dinner that you can customize to fit your needs.
(Need more casserole ideas? I hear you! Try this zesty Mexican Chicken Casserole, or this easy Taco Tater Tot Casserole for family-pleasing meals you’ll love.)
What You’ll Need
Made with rotisserie chicken and canned soup, the ingredients get an A+ for simplicity. Here’s the full list of what you will need to make chicken bacon ranch casserole. (Check the recipe card at the bottom of the post for amounts, nutrition facts, and more.)
- Shredded Chicken: I used leftover rotisserie chicken, but feel free to use cooked chicken breasts.
- Garlic: I prefer fresh garlic, but you can also use 1/2 teaspoon of garlic powder for every clove.
- Ranch Dressing Seasoning Mix: Don’t skip it.
- Cream of Chicken Soup: Alfredo sauce is a good alternative if you’re not a fan of canned soup.
- Sour Cream: You can also use Mexican crema, or half-and-half.
- Mozzarella: Any melty cheese or blend will work.
- Bacon: Cook and crumble your own or use bacon bits. For the bacon bits, add 2 tablespoons per slice of bacon in the recipe.
- Penne pasta: Feel free to substitute it for rigatoni or shells.
How to Make Chicken Bacon Ranch Casserole
Making this chicken bacon ranch casserole is way easier than it seems. Even for a casserole!
- Prepare the baking dish. Preheat the oven to 350 F. Lightly grease a 9×13″ baking dish with cooking spray.
- Make the chicken mixture. Reserve 4 tablespoons of bacon bits. Add the rest to a large mixing bowl. Add the garlic, ranch seasoning mix, cream of chicken soup, sour cream, and one cup of cheese to the same bowl. Stir well to combine.
- Fold in the pasta. Gently stir in the pasta until it’s completely covered in sauce and evenly distributed in the mixture.
- Top with cheese. Pour the chicken bacon ranch pasta mixture into the greased baking dish. Top it with the remaining cheese and reserved bacon bits.
- Bake. Pop it into the oven for 15-20 minutes or until hot and bubbly. Remove from the oven and let it rest for 10 minutes. Serve warm and enjoy!
Tips for Success
Follow these tips to make the best (and fail-proof) chicken bacon ranch casserole:
- Add broccoli. Throw some broccoli florets into a pot of boiling water and cook them to taste. Strain them and then add them to the chicken mixture.
- Use foil. Line the baking dish with foil for easy clean-up. That way when you’re done you only need to remove the foil and give the baking dish a good rinse.
- Make it al dente. Don’t overcook the pasta or it’ll soften too much during baking. Cook it according to its package instructions until it’s al dente, meaning it should still have a bit of a bite.
- Toss it in olive oil. If you’re not assembling the casserole right away, toss the pasta in 1 tablespoon of olive oil to keep it from sticking. No one likes clumps of pasta.
- Broil it. Place the baking dish under the broiler for 15-20 seconds or until the cheese on top is toasty for a crunchy cheese topping.
This chicken bacon ranch casserole is a meal on its own. It doesn’t really need sides because of how creamy and filling it is, but that doesn’t mean you can’t pair it with my Cornbread Casserole, Tomato Avocado Salad, and Beer Bread.
For something a little more filling, try my Crockpot Grape Jelly Little Smokies, Ham and Cheese Sliders, and Buffalo Broccoli Salad. As long as they don’t have too much sour cream, heavy cream, or cheese, then you’re good.
Can Chicken Bacon Ranch Pasta Bake Be Made in Advance?
Yes! You can save yourself time and make this in advance. Store it in your refrigerator to use later in the week, or in the freezer to use later this month (or year!).
- Refrigerate the assembled, unbaked casserole up to 2 days in advance. Wrap it in foil or plastic wrap and then bake it as usual when ready to serve.
- Freeze this casserole baked or unbaked, wrapped in two layers of plastic wrap followed by one layer of foil. Pop it into a freezer-friendly bag or container, and keep it in the freezer for up to 3 months. The day before you plan to serve it, put it in the fridge to thaw, and then bake as usual.
How to Store & Reheat Leftovers
- Refrigerate your cooled chicken bacon ranch pasta leftovers in an airtight container for up to 5 days. Since it’s got chicken, it’s important to keep it away from any heat and sunlight if it’s on the counter.
- Reheat it by popping it into the microwave for up to a minute or until warm. You can also heat it in the oven at 350°F for 15-20 minutes or until nice and bubbly again.
More Easy Pasta Recipes
- Arizona Chicken Pasta Recipe
- Strawberry Feta Balsamic Pasta Salad
- Baked Feta Pasta
- Classic Italian Pasta Salad
Chicken Bacon Ranch Pasta
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 6-8 servings
- Category: Main Dish
- Method: Oven
- Cuisine: American
Creamy, cheesy, and comforting, this chicken bacon ranch casserole will be out of the oven in 20 minutes. It’s the perfect weeknight dinner.
- 2 cups cooked and shredded chicken (I used rotisserie chicken)
- 1 tsp minced garlic (2 cloves)
- 2 tbsp Ranch Dressing Seasoning mix
- 1 can (10.75 ounces) condensed cream of chicken soup
- 1 cup (230g) sour cream
- 2 cups shredded mozzarella cheese, divided
- 7 slices of bacon cooked, drained, and crumbled, divided – 3-4 tbsp for on top, rest in casserole
- 8 ounces penne pasta, cooked and drained
- Preheat oven to 350 degrees.
- In a 9×13 inch casserole dish, combine the shredded chicken, garlic, seasoning mix, soup, sour cream, and one cup of mozzarella cheese. Set aside about 4 tablespoons of the crumbled bacon and add the rest to the mixture.
- Add the pasta to the pan and gently stir to coat the pasta with the sauce, then spread evenly into the pan.
- Top the pasta with the remaining mozzarella cheese and crumbled bacon, then bake for 15-20 minutes, until bubbly and warm and the cheese is melted. You can bake it covered or uncovered. Uncovered will give you a more crispy top.
- Serve warm.
- Serving Size:
- Calories: 341
- Sugar: 1.8 g
- Sodium: 2255.3 mg
- Fat: 15.2 g
- Carbohydrates: 27.1 g
- Protein: 23.5 g
- Cholesterol: 48.1 mg
Keywords: chicken bacon ranch casserole, chicken bacon ranch pasta bake, easy pasta recipes, chicken bacon ranch pasta
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Looks so yummy. I love different recipes for any kind of casseroles.
This recipe is one of our favorite casseroles. Easy to put together and two thumbs up from my husband, kids and grandson.
So glad to hear that!
Can I make a suggestion for new cooks? I’m a long-time cook and baker. The photo you show obviously has parsley and shredded parm on top to give it that professional appearance at the end. Good enough to serve to guests. You should mention that. Some new cooks will wonder why their casserole looks different from the pic! I believe new cooks need to learn how to garnish for that “great look”. Maybe you could write some things on presentation?
Excellent. We really enjoyed. I used everything low calorie or part skim . I didn’t have cream of chicken. I did have a cauliflower and milk based Alfredo sauce and it was delicious. Thank you so much.
So glad you enjoyed it!
What can you use if you dont have ranch seasoning
You could try replacing some of the soup or sour cream with actual ranch dressing.
I’m thinking of trying to adapt this to the Instant Pot…kind of like the white chicken chili.