Chicken Bacon Ranch Casserole
Ingredients:
4 cups cooked, shredded chicken (rotisserie chicken works great)
8 ounces penne or rotini pasta (or your favorite pasta)
1 (8-ounce) block cream cheese, softened
1 cup sour cream
1 packet (1 ounce) ranch dressing mix
1 1/2 cups shredded cheddar cheese, divided
1 1/2 cups shredded mozzarella cheese, divided
6 slices bacon, cooked and crumbled
1/2 cup milk (more if needed to thin the sauce)
1/4 cup green onions, chopped (optional, for garnish)
Salt and pepper, to taste
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. Cook the Pasta:
Cook the pasta according to the package instructions until al dente. Drain and set aside.
3. Make the Ranch Sauce:
In a large bowl, mix together the softened cream cheese, sour cream, ranch dressing mix, and milk. Stir until smooth and creamy.
Add salt and pepper to taste.
4. Combine the Ingredients:
Stir the shredded chicken and cooked pasta into the ranch sauce until well combined.
Add half of the shredded cheddar and mozzarella cheese, and half of the crumbled bacon. Mix well.
5. Assemble the Casserole:
Pour the chicken, pasta, and ranch mixture into the prepared baking dish. Spread it out evenly.
Sprinkle the remaining cheddar and mozzarella cheese on top, followed by the rest of the crumbled bacon.
6. Bake the Casserole:
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
7. Garnish and Serve:
Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped green onions if desired.
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