Description
This Chicken Bacon Ranch Casserole is a creamy, cheesy dish loaded with rotisserie chicken, crispy bacon, tender broccoli, and pasta, all coated in a flavorful ranch cheese sauce. Perfect for a comforting dinner, it can be made ahead and baked when ready.
Ingredients
Scale
Pasta & 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
Meats & Dairy
- 1 pound bacon, cooked and crumbled
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cups half and half (may 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
- 2 ½ cups shredded rotisserie chicken
Seasonings & Other
- 1/3 cup all-purpose flour
- 2 cups low sodium chicken broth
- 1 (1 oz) packet dry ranch dressing seasoning mix (2 tablespoons) or homemade ranch seasoning
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon ground mustard
- 1/2 teaspoon 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 pepper
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit. Lightly spray a 9×13 baking dish with nonstick cooking spray and set aside.
- Cook Broccoli and Pasta: Bring a large pot of generously salted water to a boil. Add broccoli and cook for 5 minutes until tender, then remove with a slotted spoon and rinse with very cold water; drain and set aside. In the same pot, cook pasta al dente according to package directions.
- Sauté Vegetables: Melt butter and olive oil in a large saucepan over medium heat. Add diced onions and sauté for 4 minutes until soft. Add chopped bell peppers and minced garlic, sautéing an additional 2-3 minutes.
- Make Roux: Sprinkle in the flour and cook while stirring constantly for 2 minutes to form a roux.
- Add Liquids and Seasonings: Turn 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 simmer, whisking frequently until sauce thickens slightly, about 5-10 minutes.
- Add Cheeses and Sour Cream: Reduce heat to low and whisk in 1 cup shredded cheddar cheese followed by 1 cup shredded mozzarella cheese until melted. Then whisk in sour cream until blended.
- Combine Ingredients: Stir in shredded chicken, broccoli, and half of the crumbled bacon to coat evenly, then fold in the cooked pasta. Adjust seasoning to taste.
- Assemble Casserole: Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining 1 cup shredded cheddar cheese over the top.
- Bake: Bake uncovered at 350 degrees Fahrenheit for 15 minutes. Remove from oven and sprinkle the remaining bacon on top. Return to oven and bake an additional 10 minutes until hot and bubbly.
- Rest and Serve: Let the casserole stand for 5 minutes before serving to allow it to set.
Notes
- Ranch seasoning mix should be added directly to the sauce, not prepared as a dressing.
- To make your own half and half, combine 1 ½ cups milk with 1 ½ cups heavy cream.
- Gluten-free flour can be substituted for all-purpose flour if desired.
- Sour cream can be replaced with full-fat plain Greek yogurt; nonfat yogurt may separate slightly when baked.
- If the sauce becomes too thick, stir in a little milk or chicken broth to reach desired consistency.
- To cook bacon in the oven, bake at 400 degrees Fahrenheit on a foil-lined rimmed baking sheet for 20-30 minutes until crispy.
- For meal prep, assemble casserole a day ahead without baking, refrigerate covered, then bake when ready.
- Store leftovers tightly covered in the refrigerator for up to 5 days and reheat in the microwave or oven.
- Freeze unbaked casserole wrapped with plastic wrap and foil for up to 3 months; bake from frozen at 350 degrees Fahrenheit for 1 hour covered, then uncovered for 10-15 minutes.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 85 mg
