Chicken Bacon Ranch Casserole
The whole family will adore this chicken bacon ranch casserole, the classic comfort meal—a creamy, cheesy dish loaded with the best homemade ranch sauce. Everything is baked to a cheesy and gooey perfection, making for an instant dinner favorite.
Ingredients
- 8 oz pasta
- 1 pan-seared chicken breast recipe
alfredo sauce -
- 4 Tbsp unsalted butter
- 3 garlic cloves minced
- 1 1/2 cups heavy whipping cream
- 1/4 cup whole milk or 2% milk
- 1 Tbsp all-purpose flour
- 1 cup grated parmesan cheese
- salt and pepper to taste
- 2 ½ Tbsp ranch powder
- 8 oz bacon cubed and cooked
- 1 1/2 cups shredded cheese divided
Instructions
- Cook pasta according to package instructions; drain and set aside.
- Prepare a portion of pan-seared chicken breast and remove it from the pan. Slice the chicken into thin strands or cube and cover to keep warm.
- In the same skillet, melt butter and sauté minced garlic until fragrant.
- Whisk in the cream, milk, and flour into the butter.
- Gradually stir in grated parmesan cheese until smooth—season with salt, pepper, and ranch powder. Cook until the sauce thickens.
- Combine pasta, sliced chicken, cooked bacon, alfredo sauce, and ¾ cup of cheese in a casserole dish. Top the dish with the remaining shredded cheese.
- Bake at 375°F for 10-15 minutes until warm and cheese is melted.
- Garnish with grated parmesan cheese and parsley.
- Serve and enjoy, friends!
Notes
- Boost with Veggies: Elevate this casserole by adding sautéed mushrooms, diced tomatoes, or broccoli for extra flavor. Enjoy a cheesy, veggie-packed pasta dish!
- Avoid Burning the Sauce: Keep the Alfredo sauce on low heat while simmering to prevent it from burning or separating.
- Storage Tips: Store any leftovers in an airtight container in the fridge for up to five days.
- Reheating Instructions: Warm up leftovers in a pan over medium heat until heated through—then dig in and enjoy!