Description
A simple, creamy casserole featuring chicken, bacon, and ranch flavor, suitable for weeknight meals.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 12 ounces pasta (like rotini or penne), cooked
- 1 cup cooked, crumbled bacon
- 1 (10.5 ounce) can cream of chicken soup
- 1 (10.5 ounce) can cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 1 packet (1 ounce) dry ranch seasoning mix
- 2 cups shredded cheddar cheese, divided
- 1/2 cup panko breadcrumbs (optional topping)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, milk, and dry ranch seasoning mix. Stir until smooth.
- Fold in the cooked chicken, cooked pasta, crumbled bacon, and 1 1/2 cups of the shredded cheddar cheese. Mix gently until all ingredients are coated.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the top. If using, mix the breadcrumbs with 1 tablespoon of melted butter and sprinkle over the cheese.
- Bake for 25 to 30 minutes, or until the casserole is bubbly and the topping is lightly golden brown.
- Let the casserole rest for 5 minutes before serving.
Notes
- You can prepare this casserole completely, cover it, and refrigerate it up to 24 hours before baking. Add 10 to 15 minutes to the baking time if cooking directly from the refrigerator.
- Use leftover rotisserie chicken for quicker preparation.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 950
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 40
- Fiber: 2
- Protein: 35
- Cholesterol: 110