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
Scale
Pasta and Vegetables
- 1 pound cavatappi, ritoni or penne pasta
- 3 cups broccoli, cut into bite size pieces
- 1/2 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)
- 1/2 cup sour cream (optional for extra creamy)
- 2 cups freshly shredded sharp cheddar cheese, divided
- 1 cup freshly shredded mozzarella cheese
Seasoning and Sauce
- 1/3 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
- 1/2 teaspoon black 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 black pepper
- 1/4 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
