Description
Creamy, cheesy, and comforting, this chicken bacon ranch casserole will be out of the oven in 20 minutes. It’s the perfect weeknight dinner.
Ingredients
- 2 cups cooked and shredded chicken (I used rotisserie chicken)
- 1 tsp minced garlic (2 cloves)
- 2 tbsp Ranch Dressing Seasoning mix
- 1 can (10.75 ounces) condensed cream of chicken soup
- 1 cup (230g) sour cream
- 2 cups shredded mozzarella cheese, divided
- 7 slices of bacon cooked, drained, and crumbled, divided – 3-4 tbsp for on top, rest in casserole
- 8 ounces penne pasta, cooked and drained
Instructions
- Preheat oven to 350 degrees.
- In a 9×13 inch casserole dish, combine the shredded chicken, garlic, seasoning mix, soup, sour cream, and one cup of mozzarella cheese. Set aside about 4 tablespoons of the crumbled bacon and add the rest to the mixture.
- Add the pasta to the pan and gently stir to coat the pasta with the sauce, then spread evenly into the pan.
- Top the pasta with the remaining mozzarella cheese and crumbled bacon, then bake for 15-20 minutes, until bubbly and warm and the cheese is melted. You can bake it covered or uncovered. Uncovered will give you a more crispy top.
- Serve warm.
Nutrition
- Serving Size:
- Calories: 341
- Sugar: 1.8 g
- Sodium: 2255.3 mg
- Fat: 15.2 g
- Carbohydrates: 27.1 g
- Protein: 23.5 g
- Cholesterol: 48.1 mg
