This chicken bacon ranch casserole combines bacon, chicken, and ranch dressing with a rich, cheesy sauce. Mixed with pasta, the dish makes a fabulous family-pleasing casserole. Using a convenient rotisserie chicken makes it an easy one-dish meal you can make any night of the week.
With cream and 3 kinds of cheese, this is a rich casserole. You can lighten it by reducing the mozzarella by half, replacing some heavy cream with more chicken broth, and using less Parmesan cheese.
Recipe Variations
Vegetable Additions
- Onion: Sauté 1 small chopped onion for 3 to 4 minutes before adding the garlic.
- Broccoli: Stir in steamed broccoli florets for a pop of color and extra nutrition.
- Mushrooms: Sauté mushrooms with the garlic before finishing the sauce for an earthy umami flavor.
- Spinach: Add fresh baby spinach leaves to the sauce just before baking. They’ll wilt as the casserole bakes.
Cheese Variations
- Pepper Jack: A great choice if you like some heat.
- Cheese: Use half cheddar and half mozzarella cheese or a cheddar jack blend.
- Herbs: Add color and taste with fresh herbs, like basil, oregano, and thyme, or add a dried herb blend for extra flavor.
Protein Swaps
- Turkey: Use cooked leftover turkey instead of chicken.
- Ham: Diced ham is another excellent choice for this casserole.
- Sausage: Browned mild or spicy Italian sausage can add a robust flavor profile.
Pasta
- Pasta: Mini penne, elbows, and rotelle are good alternatives when you don’t have farfalle.
- Whole Wheat or Gluten-Free: Try one of these options if you are on a special diet or prefer whole-grain pasta.
Make It Ahead: To save time, cook the bacon and prepare the sauce a day in advance, but don’t cook the pasta until you’re ready to put the casserole together and bake. Cover and store the bacon and sauce in separate containers in the fridge.
Side Dish Suggestions
- Tossed Salad With Italian Dressing
- Garlic Butter Crescent Rolls
- Steamed Broccoli
- Creamed Peas
- Bacon and Chive Biscuits
- Orange Glazed Carrots
- Coleslaw
- Quick Stovetop Scalloped Corn
How to Store Chicken Bacon Ranch Casserole
- Refrigerate leftover casserole in an airtight container for 3 to 4 days.
- To freeze leftovers, transfer portions to airtight containers. Label it with the name and date and freeze it for up to 3 months. Defrost in the fridge overnight.
How to Reheat
- Oven: Put leftovers in a baking dish and add a splash of water or broth. Cover the baking dish with foil and heat in a 350 F oven for 20 minutes or until hot.
- Instant Pot: Put a trivet in the Instant Pot and add 1 cup of water. Put the leftovers in a lightly greased, heatproof Pyrex or stainless steel bowl and add 1 tablespoon of water or broth. Cover the bowl tightly with foil. Use a sling to lower it onto the trivet. Choose the steam setting and cook for 8 to 10 minutes. The center of the leftovers should register 165 F, the USDA recommended minimum for leftovers.
Chicken Bacon Ranch Casserole
Cheesy, creamy, and packed with deliciousness! This one-dish chicken bacon ranch pasta casserole is always a hit!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Pasta, Chicken, Bacon, Casserole
- Method: Bake
- Cuisine: American
Ingredients
- 6 ounces mini farfalle pasta (or similar)
- 4 strips bacon (diced)
- 2 teaspoons minced garlic
- 2/3 cup heavy cream
- 4 ounces cream cheese (or mascarpone)
- 1/2 cup Parmesan cheese (grated)
- 2 tablespoons ranch dressing mix
- 1/4 teaspoon black pepper
- 3/4 cup chicken broth
- 1 1/2 cups diced or shredded cooked chicken
- 2 cups shredded mozzarella cheese, divided
- 2 teaspoons chopped parsley (for garnish)6 ounces pasta
- 4 strips bacon
- 2 teaspoons minced garlic
- 2/3 cup heavy cream
- 4 ounces cream cheese or mascarpone
- 1/2 cup Parmesan cheese
- 1 1/2 tablespoons ranch dressing mix
- 1/4 teaspoon black pepper
- 3/4 cup chicken broth
- 1 1/2 cups diced or shredded cooked chicken
- 1 1/2 cups shredded mozzarella cheese (divided)
- 2 teaspoons chopped parsley (for garnish)
Instructions
Gather Ingredients: Prepare and measure the ingredients and have them at hand. 
Prepare the Pan and Oven: Grease a 2-quart baking dish and preheat the oven to 350 F. 
Cook the Pasta: Cook the pasta in boiling salted water following the package directions, drain it, and set aside. 
Cook the Bacon: Meanwhile, cook the diced bacon in a large sauté pan or saucepan over medium heat until crisp; transfer to paper towels to drain. 
Make the Sauce: Add the minced garlic to the drippings in the skillet and cook for 1 minute. Add heavy cream and cream cheese and whisk for 1 to 2 minutes or until the cream cheese is melted and the sauce mixture is smooth. Remove from the heat. 
Finish the Dish: Add the Parmesan cheese, ranch dressing mix, pepper, and chicken broth; stir to blend. Add the drained pasta, chicken, and 1/2 cup of mozzarella cheese. Stir until the ingredients are all well distributed and transfer to the prepared baking pan. Top with the bacon and the remaining mozzarella cheese. 
Bake: Bake the chicken bacon ranch casserole for 20 to 25 minutes or until the top is lightly browned and the casserole is bubbling around the edges. 
Serve: Serve with a garnish of chopped parsley. Enjoy! 
