As you read Ree Drummond’s many cookbooks, the words “chicken,” “bacon,” and “ranch” keep coming up. That’s why Chicken Bacon Ranch Casserole is so perfect. This family favorite combines tender chicken, smoky bacon, and zesty ranch seasoning in a crowd-loving baked pasta dish. This casserole is easy to make and takes about 45 minutes. It’s a weeknight hit that families will want every night.
How to make Chicken Bacon Ranch Casserole?
This dish is easy to make thanks to some store-bought shortcuts. Cook the bacon first, then cook the onions and garlic in the flavorful bacon fat. Mix cream cheese and milk with Dry Ranch Seasoning Mix to form the creamy base of this delicious casserole. Then add the pasta, fried chicken, pimientos, green onions, and top with bacon and cheese. Then bake for just 15 minutes.
What type of pasta do you use for Chicken Bacon Ranch Casserole?
This recipe uses rotini, but you can use any pasta shape you have on hand, such as penne, macaroni, or mini clams.
How do I make my own ranch seasoning mix?
Try this homemade ranch seasoning mix recipe! Dried herbs like dill, parsley, and chives, garlic powder, onion powder, salt, It is a blend of pepper. Mix in a small amount of dry buttermilk powder to enhance the taste.
Can I use bottled ranch dressing in this recipe?
This recipe calls for Dry Ranch Seasoning Mix, which has a more concentrated flavor than standard bottled salad dressing. However, if that’s all you have on hand, substitute 1 cup of prepared ranch dressing for 1 cup of milk and add more salt and pepper to taste. For even more flavor, mix in a generous amount of Ree’s Homemade Ranch Dressing and drizzle over top. You can never have enough ranch dressing.
What type of chicken do you use in Chicken Bacon Ranch Casserole?
This recipe calls for 4 cups of fried chicken. That’s about the same amount of chicken you’d get from regular deli fried chicken. If your family prefers only white meat, get two rotisserie chickens, use leftover cooked chicken, or use 4 cups minced boneless, skinless chicken breasts in olive oil until cooked through. Fry for 8-10 minutes.
Ingredients
- 6 slices bacon, chopped
- 1 small onion, chopped
- 4 cloves garlic, finely chopped
- 8 oz. cream cheese, cubed
- 2 c. milk
- 1 (1-oz) packet dry ranch seasoning mix
- 3 c. shredded mozzarella cheese, divided
- 8 oz. rotini pasta, cooked
- 4 c. chopped rotisserie chicken
- 4 oz. diced pimentos, drained
- 1/2 c. sliced green onion, plus more to serve
Directions:
Preheat oven to 375°F. In a 12-inch skillet, cook bacon over medium-high heat, stirring frequently, until crispy, about 8 minutes. Use a slotted spoon to remove bacon from pan. Set aside and leave to drip into the pan.
2 Add the onion and garlic to the drippings. Cook, stirring frequently, until slightly softened, about 5 minutes. Mix cream cheese, milk, ranch seasoning, and 1 cup mozzarella cheese until smooth. Removed from heat.
3 In a large bowl, combine ranch mix, cooked pasta, chicken, pimientos, and 1/2 cup green onions until well combined. Place in a 13 x 9 inch baking dish. Sprinkle evenly with bacon. Top with remaining 2 cups mozzarella cheese.
Cook for 30 minutes until golden brown and crispy. Let cool slightly. Just before serving, top with more green onions.