This Chicken Bacon Ranch Casserole is loaded with creamy Alfredo sauce, ranch seasoning, chicken, bacon, and baked with cheese. The perfect comfort food and a dinner that won over my entire family!
Chicken Bacon Ranch Casserole
Creamy and cheesy, does comfort food get any better than that? This recipe was pretty simple and a perfect recipe for leftovers. Leftover shredded chicken or bacon from breakfast? Save it and toss it together with noodles, sauce, and cheese then dinner is ready. I took the easy way out and used a jar of Alfredo sauce instead of making it homemade. My family didn’t mind though, they ate up every last bite!
Since I used a jar of Alfredo I seasoned it with dry ranch seasoning and mixed it all with my cooked chicken, bacon, and pasta. Once I mixed it all up I added some cheese and baked! Easy right? And it’s so good, trust me! You will have to try it out.
Cooking Tip:
This recipe is perfect with leftover chicken. I love using my chicken from my all-purpose slow cooker chicken. Make it ahead of time and use it all week long. I use it for easy wraps or salads for lunch. Then I add it to casseroles or soups for dinner.
How to make Chicken Bacon Ranch Casserole:
Here are a few more of my favorite casseroles:
- Chicken and Rice Casserole
- Beef and Rice Casserole
- Cheeseburger Casserole
- Ritz Chicken Casserole
- Chicken Green Bean Casserole
- 8 oz rotini
- 1 1/2 cup Shredded chicken (cooked)
- 1/2 cup Bacon (cooked and crumbled)
- 16 oz Alfredo sauce
- 1 tablespoon Ranch seasoning
- 1/2 cup Mozzarella cheese (shredded)
- 1 1/2 cup Monterey jack cheese (shredded)
- Optional: fresh diced parsley for garnish
- Cook rotini according to package directions. Drain and set aside.
- Preheat oven to 375 degrees F. In a large casserole dish add cooked pasta, cooked and shredded chicken, and cooked and crumbled bacon. Mix together.
- Add Alfredo sauce, ranch seasoning, mozzarella cheese, and 1 cup Monterey jack cheese. Mix together well. Top with remaining 1/2 cup Monterey jack cheese. Bake for 15-20 minutes.
- Optional: Top with fresh diced parsley for garnish.
Yeah any pasta or pasta substitute would work for this!
Looks so good. I’m making it tonight. I see that you use rotini pasta. How do you feel about using penne pasta, instead? Trying to stay away from wheat, so I was going to try the Ronzoni cauliflower, fava bean & rice penne.
did not read very well did I …………………….Evely ………..sorry
great recipe banking soon
These comments did not have any answers!!!!! What good
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I think a 9×13 would fit being doubled.
I see that a reviewer said they doubled recipe and used 9 x 13 pan. Is recipe as printed for a smaller casserole? Thanks
So happy to hear that!! Glad you liked it.
I doubled the recipe using 1 15 oz box of tri-color rotini, 2 15.5 oz jars of Alfredo and it filled up the 9 x 13 casserole dish. Knowing this was going to be an amazing casserole, wanted to have leftovers.
Hi Katherine. Yes, this recipe can be frozen. Just prepare your casserole in a freezer-safe container and cover it with foil once cooked. Allow it to thaw in the fridge overnight and then you can reheat servings or bake it until it is warmed.
Can the be made always and frozen?
Hope you enjoy it!
This looks really good! Trying it tonight with a few modifications. Added a bit of half and half, shredded ham and French fried onions on top.
Hi Pamela! This has 6 servings and can be made in a 9 X 13 pan. Hope you enjoy it!
Looking for potluck recipes. How many servings? Is the recipe large enough for a 9 X 13 pan? It looks like a great casserole.
That is awesome Samantha! So glad that you are able to make it fit your diet!
I have made this multiple times, and it has become a staple in my household! It is always fabulous! Recently we started the keto diet and I have adapted your recipe to serve my low carb craze. It never disappoints! Thank you for taking the time to share this recipe with us!
Thanks Kelly I hope you enjoy it!!
OMG!! This looks so good!! I love every single thing about, will definitely make it some time this week, thanks for sharing!