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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! The flavors will be a family favorite for years to come!
Who doesn’t love good comfort food?
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 it! Easy right? And it’s so good, trust me! You will have to try it out.
Ingredient Notes:
- Rotini: cooked al dente as the noodles will cook more in the oven. You can use other shape pasta you like as well.
- Shredded Chicken: Use my All-Purpose Chicken recipe for this or buy a Rotisserie chicken to save some time.
- Bacon: Cooked and Crumbled.
- Alfredo Sauce: I used a store-bought jar of Alredo, but you can make your own Homemade Alfredo Sauce if you want.
- Ranch Seasoning
- Cheese: I used both shredded mozzarella and shredded colby jack cheese.
- Optional: Fresh, diced parsley for garnish
How to make Chicken Bacon Ranch Casserole:
Step one: Cook rotini according to package directions.
Drain and set aside.
Step two: Next preheat your oven to 375 degrees F.
In a large casserole dish add cooked pasta, cooked and shredded chicken, and cooked and crumbled bacon and mix it all together.
Step three: Add Alfredo sauce, ranch seasoning, mozzarella cheese, and 1 cup Colby jack cheese.
Mix together well. Top with remaining 1/2 cup Colby jack cheese.
Tip: Measure cheese with your heart.
You can always add more or less depending on your preference.
Baking Directions:
Now that your casserole is mixed and ready put it into your preheated oven.
Bake for 15-20 minutes. Until your cheese is melted and your casserole is warm throughout.
Time Saving 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.
Cooking Tips:
- No Rotini? No problem! Just use any of your favorite pasta for this recipe.
- Use homemade ranch seasoning to enhance the flavors.
- Add veggies for a complete meal. We love to toss in frozen peas, corn, or broccoli before baking to add more to the casserole.
- Try using cooked rice instead of pasta for a fun new way to make this casserole.
Ranch Seasoning:
If you can’t find ranch seasoning in the store, try making your own. You can add more or less of any spice to create a seasoning to your taste.
- 1/2 cup dry buttermilk
- 1 tablespoon dried parsley
- 2 teaspoons dried dill
- 1 teaspoon dried chives
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
Mix together and store in an air-tight container. Measure and use according to directions.
Casserole Recipes:
Here are even more of my favorite casserole recipes.
- Chicken and Rice Casserole (the classic! Just like my mama used to make)
- Cheeseburger Casserole (this recipe is one of my favorites and so simple to make)
- Ritz Chicken Casserole (my kids can’t get enough of this recipe!)
If you tried this recipe or any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, PINTEREST, and YOUTUBE.
I would love for you to follow along and discover more amazing recipes.
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Chicken Bacon Ranch Casserole
Ingredients
- 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 Colby jack cheese, (shredded)
- Optional: fresh diced parsley for garnish
Instructions
- 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 Colby 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.
Notes
Time Saving 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.Cooking Tips:
- No Rotini? No problem! Just use any of your favorite pasta for this recipe.
- Use a homemade ranch seasoning to enhance the flavors.
- Add veggies for a complete meal. We love to toss in frozen peas, corn, or broccoli before baking to add more to the casserole.
- Try using cooked rice instead of pasta for a fun new way to make this casserole.
Ranch Seasoning:
If you can’t find ranch seasoning in the store try making your own. You can add more or less of any spice to create a seasoning to your taste.- 1/2 cup dry buttermilk
- 1 tablespoon dried parsley
- 2 teaspoons dried dill
- 1 teaspoon dried chives
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
Thanks a bunch!