Description

This Chicken Bacon Ranch Casserole is a creamy, cheesy, and comforting dish packed with tender rotisserie chicken, crispy bacon, tender broccoli, and pasta all coated in a flavorful ranch cheese sauce. Perfect for an easy family dinner or meal prep, this casserole combines simple ingredients with a delicious homemade ranch seasoning option for a crowd-pleasing main course.

Ingredients

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Pasta and Vegetables

1 pound cavatappi, rigatoni or penne pasta
3 cups broccoli, cut into bite size pieces
1/2 onion, diced (or 1/2 teaspoon onion powder)
1 red bell pepper, chopped (optional)
3-4 garlic cloves, minced

Meat and Dairy

1 pound bacon, cooked and crumbled
2 tablespoons unsalted butter
2 tablespoons olive oil
3 cups half and half (may substitute with milk whisked with 1 1/2 tablespoons cornstarch)
1/2 cup sour cream (optional for extra creamy)
2 cups freshly shredded sharp cheddar cheese, divided
1 cup freshly shredded mozzarella cheese
2 1/2 cups shredded rotisserie chicken

Dry Ingredients and Seasonings

1/3 cup all-purpose flour
2 cups low sodium chicken broth
1 (1 oz.) packet dry ranch dressing seasoning mix (2 tablespoons) or use DIY below
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon ground mustard
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes

DIY Ranch Seasoning (Optional)

1 tablespoon dried parsley
2 teaspoons dried dill
2 teaspoons dried chives
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon salt

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Instructions

Preheat and Prepare Dish: Preheat your oven to 350 degrees F. Lightly spray a 9x13 baking dish with nonstick cooking spray and set aside.
Cook Broccoli: Bring a large pot of generously salted water to a boil. Add broccoli and cook for 5 minutes or until tender to your liking. Remove broccoli with a slotted spoon and rinse with very cold water. Drain and set aside.
Cook Pasta: In the same pot, cook the pasta al dente according to package directions. Drain and set aside, making sure not to overcook as pasta will bake in the casserole.
Sauté Aromatics: Melt butter and olive oil in a large saucepan over medium heat. Add diced onions and sauté for 4 minutes until soft. Add chopped red bell pepper and minced garlic; sauté for an additional 3 minutes.
Create Roux: Sprinkle flour over the sautéed vegetables and stir continuously for 2 minutes to cook out the raw flour taste.
Make Sauce: Gradually whisk in half and half, chicken broth, ranch seasoning, salt, dried basil, ground mustard, pepper, and red pepper flakes. Bring to a simmer, whisking constantly. Continue simmering over medium heat for 5-10 minutes until sauce thickens but is not overly thick.
Add Cheese and Sour Cream: Reduce heat to low and whisk in 1 cup shredded cheddar cheese until melted, then 1 cup shredded mozzarella until melted. Stir in sour cream until blended for a creamy texture.
Combine Filling: Stir in shredded rotisserie chicken, cooked broccoli, and half of the cooked bacon until evenly coated in the sauce. Fold in the cooked pasta gently to combine.
Season and Decide Serving Style: Taste and adjust seasoning with salt, pepper, or cayenne pepper if desired. You may serve immediately topped with remaining bacon or proceed to baking.
Assemble Casserole: Pour the pasta mixture into the prepared baking dish and spread evenly. Sprinkle remaining 1 cup shredded cheddar cheese over the top.
Bake: Bake uncovered at 350 degrees F for 15 minutes. Remove from oven, sprinkle remaining cooked bacon on top, then return to oven and bake for an additional 10 minutes until hot and bubbly.
Rest and Serve: Let the casserole stand for 5 minutes before serving. Enjoy warm.

Notes

Ranch seasoning mix should be added directly to the cheese sauce, not prepared as a dressing.
To make homemade half and half, combine 1 1/2 cups milk with 1 1/2 cups heavy cream.
For gluten-free options, substitute all-purpose flour with gluten-free baking flour.
Sour cream can be replaced with equal amounts of full-fat plain Greek yogurt; nonfat Greek yogurt may cause slight separation.
To thin the sauce if it gets too thick, stir in a little milk or chicken broth until desired consistency is reached.
Cook bacon in the oven at 400 degrees F for 20-30 minutes on foil-lined baking sheet for easy clean up and crispiness.
This recipe can be halved and baked in an 8x8-inch casserole dish.
Meal prep tip: Assemble the casserole a day ahead, refrigerate without baking, then bake fresh when ready.
Store leftovers tightly covered in the refrigerator for up to 5 days; reheat in microwave or oven.
Freeze unbaked casserole wrapped tightly with plastic wrap and foil for up to 3 months; bake from frozen.

Nutrition

Serving Size: 1 serving
Calories: 550 kcal
Sugar: 4 g
Sodium: 650 mg
Fat: 30 g
Saturated Fat: 12 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 95 mg