Chicken Bacon Ranch Casserole

 


Chicken Bacon Ranch Casserole

Ingredients

8 ounces rotini pasta 1/2 of a standard 1 pound box

½ pound bacon cooked and crumbled, reserve 2 Tablespoons bacon grease

2 cloves garlic minced

8 ounces cream cheese cut into cubes

1 packet dry ranch seasoning mix

salt and pepper to taste

2 cups whole milk

2 ½ cups shredded mozzarella cheese

2 cups rotisserie chicken chopped or shredded

fresh chopped parsley for garnish

Before You Begin

I love using white meat rotisserie chicken in this recipe, but you can use a combination of white and dark meat. You can alternately use cooked boneless, skinless chicken breasts.

Although pre-bagged shredded cheeses from the grocery store are easier, I always suggest grating your cheese straight from the block. Prebagged shredded cheeses contain anti-caking agents which prevent them from melting as well while also causing the texture to be grainy.

Ranch seasoning packets can be found at your local grocery store, or you can opt to make your own homemade ranch seasoning mix in its place.

Do note that the 8 ounces of rotini pasta called for in this recipe is HALF the amount of a standard 16-ounce box. Fusili, ziti, or penne pasta are good substitutes.

Season the white sauce with salt and pepper, to taste. If using a full packet of ranch seasoning mix, as we did, you probably will not need additional salt in the sauce.

Casserole can be prepared a day in advance. Cover with aluminum foil and cook for 45-60 minutes until heated through.

Refrigerate leftovers for up to 3 days or freeze up to three months in an airtight container.

Instructions

Preheat oven to 350°F.

Bring a large pot of salted water to a boil. Cook pasta to al dente texture. Drain pasta.

Meanwhile, in a large skillet, saute the minced garlic in reserved bacon grease until lightly toasted.

Whisk in the cream cheese and heat over low until melted and smooth.

Whisk in the ranch seasoning mix and then the milk. Heat over medium until mixture is combined. Whisk in 1 cup of grated cheese and stir until melted.

Add the cooked pasta, half of the bacon, and the chicken and stir to combine all the ingredients. Transfer the mixture into a 9×13 casserole dish.

Top with remaining 1 1⁄2 cups of mozzarella cheese and the remaining bacon crumbles.

Bake for 20-25 minutes until cheese is melted and casserole is bubbling and beginning to brown.

Garnish with freshly chopped parsley and serve hot.

 

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