There’s something incredibly comforting about the blend of melty cheese, smoky bacon, and that tangy ranch flavor all cozying up with tender chicken and pasta. This Cheesy Chicken Bacon Ranch Casserole Recipe is that kind of dish that feels like a warm hug after a long day—and it’s surprisingly easy to pull together.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Cheesy Chicken Bacon Ranch Casserole Recipe
- Top Tip
- How to Serve Cheesy Chicken Bacon Ranch Casserole Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Cheesy Chicken Bacon Ranch Casserole Recipe
Why You'll Love This Recipe
This casserole checks all the boxes for me: it’s cheesy, packed with flavor, and hits that perfect balance of creamy and crispy. I love how every bite brings together tender chicken, smoky bacon, and that hint of ranch spice that makes it so unique.
- One-pot comfort: Combines pasta, chicken, bacon, and cheese all in a creamy sauce for effortless, hearty meals.
- Customizable flavors: You can tweak the heat, cheese types, or even swap veggies to keep it fresh every time.
- Make-ahead friendly: Prep it in advance and bake it when you're ready—perfect for busy weeknights.
- Crowd-pleaser: From family dinners to potlucks, it delivers flavor and satisfaction that’s hard to beat.
Ingredients & Why They Work
Every ingredient in this Cheesy Chicken Bacon Ranch Casserole Recipe plays its part perfectly, blending textures and flavors that just sing together. Here’s a quick look at why these staples work so well—and some little tips to make shopping and prepping easier.
- Cavatappi, Ritoni, or Penne Pasta: Their twisty or tubular shapes hold onto that luscious sauce wonderfully, so don’t skip this step!
- Broccoli: Adds fresh color and a slight crunch; just blanch it so it stays bright and tender.
- Bacon: The smoky crunch gives this dish a flavor boost and textural contrast—oven-baking it keeps cleanup simple.
- Olive Oil & Butter: The perfect duo for sautéing veggies and creating a rich roux for the sauce.
- Onion & Red Bell Pepper: These give depth and subtle sweetness, balancing the savory elements.
- Garlic: Because everything’s better with garlic—minced fresh for that punch of flavor.
- All-Purpose Flour: Thickens the sauce beautifully; gluten-free alternatives work great too.
- Half and Half: Creates a creamy base without getting too heavy; you can even mix milk and cream if that’s what you’ve got.
- Chicken Broth: Adds savoriness and helps thin the sauce and bring ingredients together.
- Ranch Dressing Seasoning: The magic touch—adds those herbaceous notes and that distinctive ranch flavor.
- Salt, Basil, Mustard, Pepper & Red Pepper Flakes: Just enough seasoning to brighten and balance the dish.
- Sour Cream: Optional but highly recommended for extra creaminess and a slight tang.
- Cheddar & Mozzarella Cheese: Sharp cheddar packs flavor, while mozzarella covers everything in gooey, melty goodness.
- Shredded Rotisserie Chicken: Convenient, tender, and perfect for soaking up all those creamy flavors.
Make It Your Way
I love customizing this Cheesy Chicken Bacon Ranch Casserole Recipe depending on what’s in season or what my family’s mood is. Feel free to swap out veggies, adjust the cheese blend, or even scale back the bacon if you want a lighter touch.
- Variation: Once, I swapped broccoli for roasted asparagus and tossed in diced sun-dried tomatoes. It gave a vibrant twist that everyone raved about!
- Dairy-free option: Use dairy-free cheese and substitute sour cream for coconut yogurt; it’s surprisingly tasty if you’re avoiding dairy.
- Spicy kick: Add jalapeños or extra red pepper flakes to give it a bit more heat. My husband loves this fiery version!
Step-by-Step: How I Make Cheesy Chicken Bacon Ranch Casserole Recipe
Step 1: Preheat and Prep Your Ingredients
Pop your oven on at 350°F and give your baking dish a light spray with nonstick spray to keep everything from sticking later. Then get your broccoli chopped into bite-sized pieces and your bacon cooked (oven-baked bacon is my go-to for less mess and perfectly crisp results).
Step 2: Cook Broccoli and Pasta
Bring a large pot of salted water to a boil. Add your broccoli for just 3 to 5 minutes until tender but still bright green. Scoop it out with a slotted spoon and rinse with cold water to stop cooking—this keeps it crisp and colorful. Now, toss in your pasta and cook until al dente. Don't overdo it here; the pasta will finish cooking in the oven.
Step 3: Build the Ranch Cheese Sauce
Melt butter and olive oil in a large saucepan. Sauté diced onion for about 4 minutes to soften, then add in chopped red bell pepper and garlic, cooking another couple of minutes. Sprinkle in the flour and stir constantly for 2 minutes to form a roux—that’s what thickens your sauce. Gradually whisk in half and half, chicken broth, and seasonings, then simmer the mixture, whisking often, until it thickens nicely but stays pourable.
Step 4: Stir in Cheese and Creaminess
Turn the heat to low and whisk in 1 cup of sharp cheddar and 1 cup of mozzarella until melted, then gently fold in sour cream if you want it extra creamy. This creamy sauce is the heart of the dish—rich, tangy, and comforting.
Step 5: Combine Chicken, Broccoli, Bacon, and Pasta
Stir in shredded chicken, blanched broccoli, and half of your crispy bacon pieces. Then fold in the cooked pasta so everything is evenly coated with that luscious ranch-cheese sauce. At this point, you can either enjoy it straight from the stovetop or get ready to bake.
Step 6: Bake to Melty Perfection
Pour your cheesy mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining shredded cheddar on top and bake uncovered for 15 minutes. Then add the last of the bacon on top and bake another 5 to 10 minutes until the casserole is bubbling and golden on the edges. Let it rest for 5 minutes so it sets up nicely before serving.
Top Tip
From my many attempts making this Cheesy Chicken Bacon Ranch Casserole Recipe, a few little tweaks really make a difference in texture and flavor. Here are some of my best tips to help you nail it on your first try (or whenever!).
- Cook Bacon in the Oven: Baking your bacon on a foil-lined sheet cuts down on cleanup and yields extra-crispy bacon that holds its crunch even after baking with the casserole.
- Don’t Overcook Pasta: Make sure your noodles are al dente when you drain them, as they soak up sauce and continue cooking in the oven—mushy pasta is a no-go.
- Keep Your Sauce Pourable: If your sauce thickens too much while simmering, just whisk in a splash of milk or broth to loosen it up; it ensures the casserole stays creamy even after baking.
- Rest Before Serving: Letting the casserole sit for 5 minutes after baking helps it set, making it easier to serve and enhancing the flavors.
How to Serve Cheesy Chicken Bacon Ranch Casserole Recipe
Garnishes
I love adding a sprinkle of fresh chopped parsley or chives on top—it brightens the rich casserole visually and flavor-wise. A dash of extra shredded cheddar or even crumbled crispy bacon on top before serving is always a hit in my kitchen.
Side Dishes
This dish pairs beautifully with a crisp green salad dressed in a light vinaigrette to cut through the richness, or some roasted garlic bread for soaking up any leftover sauce. Steamed green beans or a simple cucumber salad also work well as refreshing sides.
Creative Ways to Present
For gatherings, I like to serve the casserole in individual ramekins topped with bacon and a little herb garnish—makes it feel extra special and helps with portion control. You can also tuck it into hollowed-out bell peppers or even stuff it into puff pastry for a fun twist.
Make Ahead and Storage
Storing Leftovers
I tightly cover whatever remains in an airtight container or cling wrap, then store it in the fridge. It lasts well for up to 5 days—perfect for quick lunches or reheated dinners after a busy day.
Freezing
I’ve had great success freezing this casserole unbaked. I wrap it tightly with plastic wrap and foil, then freeze for up to 3 months. When it’s time to eat, I bake it straight from the freezer, just adding extra time to reach that bubbly, melty goodness.
Reheating
To reheat leftovers, I prefer the oven to keep the texture perfect—350°F for 15-20 minutes until hot and bubbly. If I’m in a hurry, the microwave works with stirring every so often to heat it evenly without drying it out.
Frequently Asked Questions:
Absolutely! You can use freshly cooked, shredded chicken, leftover grilled chicken, or even canned chicken if that’s what you have on hand. Just make sure it’s well shredded and cooked before mixing into the casserole.
For a dairy-free version, swap out the cheese for your favorite dairy-free alternatives and replace the half and half with coconut milk or another plant-based milk. Use a dairy-free sour cream or plain coconut yogurt to maintain that creamy texture.
Yes! This recipe is perfect for meal prep. Assemble the casserole up to the baking step, then tightly cover and refrigerate it for up to 24 hours. Let it sit at room temperature for 30 minutes before baking as directed.
You can use a homemade blend using dried parsley, dill, chives, onion powder, garlic powder, salt, and pepper. This DIY ranch seasoning tastes fresh and lets you control the salt and spice level exactly to your liking.
Final Thoughts
This Cheesy Chicken Bacon Ranch Casserole Recipe has become one of my absolute favorites—not just because it's delicious but because it brings everyone to the table with smiles. I hope you have as much fun making and sharing it as I do. So cozy up, get that oven warming, and give this one a try—you won’t regret it!
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Cheesy Chicken Bacon Ranch Casserole Recipe
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Chicken Bacon Ranch Casserole is a creamy, cheesy comfort food featuring tender rotisserie chicken, crispy bacon, fresh broccoli, and pasta all tossed in a flavorful homemade ranch cheese sauce. It’s perfect for a hearty family dinner or make-ahead meal prep, combining classic flavors with easy stovetop cooking and oven baking for a bubbling, golden finish.
Ingredients
Pasta and Vegetables
- 1 pound cavatappi, ritoni or penne pasta
- 3 cups broccoli, cut into bite size pieces
- ½ onion, diced (or ½ teaspoon onion powder)
- 1 red bell pepper, chopped (optional)
- 3-4 garlic cloves, minced
Proteins
- 1 pound bacon, cooked and crumbled
- 2 ½ cups shredded rotisserie chicken
Cheeses and Dairy
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cups half and half (or substitute milk whisked with 1 ½ tablespoons cornstarch)
- ½ cup sour cream (optional for extra creamy)
- 2 cups freshly shredded sharp cheddar cheese, divided
- 1 cup freshly shredded mozzarella cheese
Seasoning and Sauce
- ⅓ cup all-purpose flour
- 2 cups low sodium chicken broth
- 1 (1 oz.) packet dry ranch dressing seasoning mix (2 tablespoons) or DIY ranch seasoning
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon ground mustard
- ½ teaspoon black pepper
- ¼ 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
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Preheat Oven and Prepare Dish. Preheat your oven to 350 degrees F and lightly spray a 9×13 baking dish with nonstick cooking spray; set aside.
- Cook Broccoli. Bring a large pot of generously salted water to a boil. Add broccoli and cook for 5 minutes until tender but still crisp. Remove broccoli with a slotted spoon and rinse under very cold water to stop cooking. Drain and set aside on a plate.
- Cook Pasta. In the same pot, cook pasta according to package directions until al dente. Drain and set aside.
- Sauté Aromatics. In a large saucepan, melt butter with olive oil over medium heat. Add diced onions and sauté for 4 minutes until softened. Add red bell pepper and garlic, cooking for an additional 2-3 minutes until fragrant and tender.
- Make Roux. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook the flour without browning it.
- Add Liquids and Seasoning. Reduce heat to low and gradually whisk in half and half, chicken broth, ranch seasoning, salt, dried basil, ground mustard, pepper, and red pepper flakes. Bring to a gentle simmer, whisking often, and cook for 5-10 minutes until the sauce thickens but is still pourable.
- Add Cheeses and Sour Cream. Reduce heat to low and whisk in 1 cup shredded sharp cheddar until melted, then 1 cup shredded mozzarella until melted. Stir in sour cream until fully incorporated and smooth.
- Combine with Chicken, Broccoli, Bacon, and Pasta. Stir in shredded chicken, broccoli, and half of the crumbled bacon into the sauce to coat evenly, then gently fold in the cooked pasta. If your pan is too small, combine everything in a large pot.
- Season and Choose Serving Option. Taste and adjust seasoning with salt, pepper, or cayenne pepper as desired. You can serve directly from the skillet topped with remaining bacon, or bake as below.
- Assemble and Bake Casserole. Pour the pasta mixture into the prepared baking dish and spread evenly. Sprinkle with 1 cup of the remaining shredded cheddar cheese.
- Bake and Finish. Bake uncovered for 15 minutes at 350 degrees F. Remove from oven, sprinkle remaining bacon on top, and return to bake for an additional 10 minutes until hot and bubbly. Allow casserole to rest for 5 minutes before serving.
Notes
- Ranch seasoning mix should be added directly to the cheese sauce; do not prepare it as per packet instructions.
- To make your own half and half, combine 1 ½ cups whole milk with 1 ½ cups heavy cream.
- Substitute all-purpose flour with gluten-free flour to make the recipe gluten-free.
- Replace sour cream with full-fat plain Greek yogurt for a tangier flavor; nonfat Greek yogurt may separate when baked.
- If the cheese sauce becomes too thick, thin it by stirring in a bit more milk or chicken broth to reach desired consistency.
- For oven-baked bacon: Line a rimmed baking sheet with foil, place bacon strips on foil, fold edges to contain grease, and bake at 400 degrees F for 20-30 minutes until crispy.
- To halve the recipe, use the slider in the recipe card and bake in an 8×8-inch casserole dish.
- Meal prep tip: Assemble the casserole a day ahead without baking, refrigerate covered, bring to room temperature before baking as directed.
- Store leftovers in the refrigerator tightly covered for up to 5 days.
- Reheat in microwave or oven: microwave in 20-second increments or heat in oven at 350 degrees F for 15-20 minutes until bubbly.
- Freeze unbaked casserole tightly wrapped for up to 3 months; bake from frozen at 350 degrees F for 1 hour covered, then uncover and bake 10-15 minutes more.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
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