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    Home » Main » Chicken Bacon Ranch Casserole Recipe

    Chicken Bacon Ranch Casserole Recipe

    Published: May 13, 2019 · Modified: Dec 18, 2020 by Megan Porta · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Chicken Bacon Ranch Casserole is a delicious combination of the tastiest flavors you will ever eat in a single bite. Bacon, chicken, creamy Alfredo sauce and pasta all make dinner a hit in less than 30 minutes!

     top view serving of chicken bacon ranch casserole on plate with fork

    Why This Recipe Works

    I remember standing in Subway a few years ago, noticing a new sandwich on the menu. Chicken Bacon Ranch. It blew my mind. What a totally genius combination of flavors! I dove into that sandwich and have been in love with this food trio ever since.

    It’s similar to my obsession with artichokes, mushrooms and sun-dried tomatoes. Sometimes food just tastes so right together. Know what I mean?

    So I set out to make a casserole using all of those scrumptious flavors. Because everyone loves a good, easy casserole! I had high expectations for this meal and the outcome was far tastier than I ever could have imagined.

    My videographer and I stood in my kitchen after filming the video for this recipe and literally acted like farm animals standing at a trough. It was so insanely delicious that we could not stop ourselves from eating it.

    This is a great family friendly, easy dinner to make for any meal. Everyone sitting at the table will love you and it’s done in less than 30 minutes!

     forkful of chicken bacon ranch casserole hovering over plate

    How To Make Chicken Bacon Ranch Casserole

    Make dinner a breeze with this 25-minute recipe! This is such a quick and easy way to enjoy chicken, bacon, ranch and alfredo sauce together on a single plate. It’s a food lover’s dream come true! This is a great weeknight meal and it is also the perfect dish to serve at a potluck or gathering of any kind.

    Step 1

    Preheat your oven to 350 degrees F and coat a 9×13 baking dish with cooking spray. Cook a 12-ounce box of Rotini pasta in boiling water until al dente. Drain and rinse the cooked pasta in cold water. Toss with a tablespoon of olive oil to keep from sticking together.

    While the pasta is cooking, combine a 15-oz. jar of alfredo sauce and a packet of dry ranch seasoning mix in a medium bowl. Stir to combine and set aside.

    Step 2

    Layer the prepared casserole dish as follows: cooked pasta, shredded cooked chicken breast meat, alfredo mixture, Mozzarella cheese, cheddar cheese, cooked bacon pieces and fresh parsley. Bake uncovered in the preheated oven for 20 minutes, or until cheeses have completely melted. YUM!

     top view pan chicken bacon ranch casserole with scoop taken out

    Recipe Notes

    • I use this trick ALL the time for recipes that call for shredded chicken. Pull the meat off a juicy Rotisserie chicken!
    • This tip will send this dish into a new world of greatness, you guys. MAKE YOUR OWN ALFREDO SAUCE. It takes only a handful of ingredients and just a FEW MINUTES. This homemade sauce by far surpasses the jar version you’ll find at the grocery store.
    • Replace the dry ranch dressing mix with 1/4 to 1/2 cup creamy dressing, if you’d like! Swap out the rotini pasta with another variety that you have on hand.
    • Go big with the meat and add 1 pound of cooked bacon for an even heartier meal. Or add a 1/2 pound of cooked taco meat or ground beef.
    • Replace the Mozzarella and cheddar with other varieties of melty cheeses. Good options include American, provolone, Gruyere and Fontina.
    • Did you notice that there are no veggies in this dish? You can change that, if you’d like! Add up to 2 cups of fresh or frozen vegetables of your choice on top of the shredded chicken. Try broccoli florets, cauliflower, corn, peas or chopped bell peppers!
     plate of chicken bacon ranch casserole next to baking pan

    How To Freeze This Casserole

    This is a great meal to freeze and enjoy at a later date. Assemble the layers in a tin baking dish as directed in the recipe card. Wrap tightly in foil and freeze for up to 3-4 months.

    When you are ready to enjoy the meal, remove the pan from the freezer and allow it to thaw completely. The cook time will not differ greatly from the recipe card, but you may need to bake for an additional 5 minutes (25 total) if the ingredients are cold.

    Delicious Side Dish Recipes

    One thing this meal does not include is vegetables. If you are looking for the perfect veggie-packed side dish or salad to serve with this delicious dinner, consider making one of these recipes:

    • Roasted Parmesan Green Beans
    • The BEST Chopped Salad
    • Vegetable Rice Summer Salad
    • Sauteed Cabbage

    Uses For Rotisserie Chicken Meat

    If you use meat from a Rotisserie chicken to make this recipe and have leftovers, there are endless possibilities for ways to use it up. I love loading up on Rotisseries chickens because I never lack ideas for how to eat the succulent meat. Here are just a few ideas to get you started!

    • Shred the chicken and add it to your next wrap or salad.
    • Add it to your next batch of chicken noodle soup!
    • Use it in chicken enchiladas or this yummy chicken enchilada bake.
    • CHICKEN BURRITO BOWLS! Chipotle style!
    • Throw it into some cheesy quesadillas or even a grilled cheese sandwich!
     spoonful of chicken bacon ranch casserole being scooped out of pan

    Will you help add value to Pip and Ebby?
    If you make this recipe and love it, stop back and give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!

    Chicken Bacon Ranch Casserole Recipe

    Chicken Bacon Ranch Casserole is a delicious combination of the tastiest flavors you will ever eat in a single bite. Bacon, chicken, creamy alfredo sauce and pasta all make dinner a hit in less than 30 minutes!
    No ratings yet
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Servings: 8
    Calories: 481kcal
    Author: Megan Porta

    Ingredients

    • 12 oz rotini pasta
    • 15 oz alfredo sauce
    • 1 oz dry ranch dressing mix packet
    • 2 cups rotisserie chicken 2-3 cups – recommend pulling from a rotisserie chicken
    • 1 cup mozzarella cheese shredded
    • 1 cup cheddar cheese shredded
    • 1/2 lb bacon cooked and chopped
    • 1/4 cup Italian parsley chopped

    Instructions

    • Preheat oven to 350 degrees F and coat a 9×13 baking dish with cooking spray; set aside. Cook the pasta in boiling water until al dente; drain.
    • In the meantime, combine the alfredo sauce and Ranch seasoning in a medium bowl. Stir to combine and set aside.
    • Layer the prepared baking dish as follows: pasta, chicken, alfredo mixture, cheeses, bacon and parsley. Bake uncovered in the preheated oven for 20 minutes, or until cheeses have completely melted.

    Notes

    I use this trick ALL the time for recipes that call for shredded chicken. Pull the meat off a juicy Rotisserie chicken!
    This tip will send this dish into a new world of greatness, you guys. MAKE YOUR OWN ALFREDO SAUCE. It takes only a handful of ingredients and just a FEW MINUTES. My homemade sauce is so ridiculously delicious and by far surpasses the jar version you’ll find at the grocery store.
    Replace the dry ranch dressing mix with 1/4 to 1/2 cup creamy dressing, if you’d like!
    Swap out the rotini pasta with another variety that you have on hand.
    Go big with the meat and add 1 pound of cooked bacon for an even heartier meal. Or add a 1/2 pound of cooked taco meat or ground beef.
    Replace the Mozzarella and cheddar with other varieties of melty cheeses. Good options include American, provolone, Gruyere and Fontina.
    Did you notice that there are no veggies in this dish? You can change that, if you’d like! Add up to 2 cups of fresh or frozen vegetables of your choice on top of the shredded chicken. Try broccoli florets, cauliflower, corn, peas or chopped bell peppers!

    Nutrition

    Calories: 481kcal | Carbohydrates: 36g | Protein: 18g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 79mg | Sodium: 990mg | Potassium: 186mg | Fiber: 1g | Sugar: 2g | Vitamin A: 405IU | Vitamin C: 2mg | Calcium: 185mg | Iron: 1mg
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!
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