Description

This Chicken Bacon Ranch Casserole is a creamy, cheesy baked pasta dish loaded with tender rotisserie chicken, crispy bacon, fresh broccoli, and a flavorful ranch cheese sauce. Perfect for a comforting dinner or make-ahead meal, it combines rich dairy, savory spices, and hearty pasta for satisfying family-friendly eating.

Ingredients

Scale

Pasta and Vegetables

1 pound cavatappi, rigatoni 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 and Dairy

1 pound bacon, cooked and crumbled
2 tablespoons unsalted butter
3 cups half and half (or substitute milk whisked with 1½ 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
2½ cups shredded rotisserie chicken

Seasonings and Others

2 tablespoons olive oil
1/3 cup all-purpose flour (or gluten-free flour)
2 tablespoons dry ranch dressing seasoning mix (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

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Instructions

Preheat and Prep: Preheat oven to 350 degrees F. Lightly spray a 9×13-inch 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 until tender but crisp. Remove with a slotted spoon and rinse under cold water to stop cooking. Drain and set aside on a plate.
Cook Pasta: In the same boiling water, cook pasta al dente according to package instructions, being careful not to overcook. Drain and set aside.
Sauté Aromatics: In a large saucepan, melt butter with olive oil over medium heat. Add diced onion and sauté for 4 minutes until soft. Add bell pepper and garlic and cook another 3 minutes until fragrant and tender.
Create Roux and Sauce: Sprinkle flour over the sautéed vegetables and cook while stirring continuously for 2 minutes to eliminate raw flour taste. Slowly whisk in half and half, chicken broth, and all seasoning (ranch mix, salt, basil, mustard, pepper, red pepper flakes). Bring to a simmer, whisking often, and cook for 5 to 10 minutes until sauce has thickened but not overly thick.
Add Cheeses and Sour Cream: Reduce heat to low. Whisk in 1 cup shredded cheddar cheese until melted, followed by 1 cup shredded mozzarella until melted. Stir in sour cream until well blended for extra creaminess.
Combine Filling: Stir shredded chicken, broccoli, and half of the crumbled bacon into the cheese sauce until evenly coated. Fold in cooked pasta gently to combine. If the pan is too small, transfer everything to a large pot for mixing.
Season and Assemble: Taste the mixture and adjust seasoning with extra salt, pepper, or cayenne if desired. Pour the mixture evenly into the prepared baking dish. Sprinkle remaining 1 cup shredded cheddar cheese on top.
Bake Casserole: Bake uncovered at 350 degrees F for 15 minutes. Remove from oven, sprinkle remaining bacon over the top, then return to bake for an additional 10 minutes until hot and bubbly.
Rest and Serve: Let the casserole stand for 5 minutes after baking for easier serving and enhanced flavors. Serve warm and enjoy.

Notes

Ranch seasoning mix should be added directly to the cheese sauce, not prepared with water as directed on the packet.
To make homemade half and half, combine 1½ cups milk with 1½ cups heavy cream.
Use gluten-free flour instead of all-purpose flour for a gluten-free version.
Sour cream can be substituted with full-fat plain Greek yogurt or nonfat Greek yogurt (may separate slightly when baked).
If sauce becomes too thick, thin it with a little milk or chicken broth until desired consistency is reached, especially if preparing for meal prep.
For crispy bacon, bake on a foil-lined sheet at 400 degrees F for 20 minutes (longer for thick cut).
To halve the recipe, bake in an 8×8-inch casserole dish.
For meal prep, assemble casserole unbaked and refrigerate up to one day. Bring to room temperature before baking as directed.
Store leftovers in the refrigerator tightly covered for up to 5 days.
Reheat leftovers in microwave or oven at 350 degrees F until bubbly and heated through.
Freeze unbaked casserole wrapped well for up to 3 months. Bake from frozen at 350 degrees F for 1 hour covered, then 10-15 minutes uncovered until hot.

Nutrition

Serving Size: 1 cup
Calories: 450 kcal
Sugar: 3 g
Sodium: 500 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 85 mg