Chicken Bacon Ranch Casserole (Printable Version)
# What You'll Need:
→ Proteins
01 -
1/2 lb bacon, cooked and chopped
02 -
1 lb boneless/skinless chicken, diced
→ Pasta
03 -
8 oz pasta shells (or preferred variety)
→ Seasonings
04 -
1 packet dry Ranch dressing mix
05 -
1 tablespoon olive oil
06 -
Salt and pepper to taste
→ Sauce & Cheese
07 -
14.5 oz Alfredo sauce
08 -
1 cup shredded mozzarella cheese
09 -
1/2 cup shredded cheddar cheese
# How to Make It:
01 -
Preheat oven to 375°F (190°C) and grease a 9 × 9 inch baking dish.
02 -
Heat a large skillet over medium heat. Cook bacon until crispy, about 7 minutes. Drain bacon grease from skillet and place bacon on paper towel to absorb remaining grease.
03 -
In a gallon-sized zip-top bag, combine the olive oil, raw diced chicken, and Ranch dressing mix. Seal bag and shake thoroughly to coat chicken evenly.
04 -
Add seasoned chicken to the skillet and cook until no longer pink and fully cooked through.
05 -
In a pot of boiling water, cook pasta until al dente according to package directions. Drain water completely.
06 -
Add cooked pasta to the greased baking dish. Layer cooked chicken and Alfredo sauce over the pasta, mixing gently to combine.
07 -
Sprinkle both cheeses evenly over the top, followed by the crumbled bacon. Season with salt and pepper to taste.
08 -
Place dish into preheated oven and bake until bubbly and cheese is completely melted, about 15 minutes.
09 -
Remove from oven and allow to rest for 2-3 minutes before serving hot.
# Handy Tips:
01 -
This casserole can be prepared ahead of time and refrigerated until ready to bake. Simply add 5-10 minutes to the baking time if cooking from refrigerated.