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!
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 ½ 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.
½ 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
½ teaspoon pepper
Mix together and store in an air tight container. Measure and use according to directions.