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Cheesy Bacon Ranch Chicken Casserole

Cheesy Bacon Ranch Chicken Casserole bakes penne, tender shredded chicken, and a creamy ranch cheese sauce until bubbly and lightly golden. Crispy bacon adds salty crunch, while mozzarella and cheddar create a melty, creamy coating.
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Prep Time 20 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz penne pasta
Ranch cheese sauce base
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 cup whole milk
  • 0.5 cup heavy cream
  • 1 packet (1 oz) ranch seasoning mix
  • 0.5 tsp black pepper
Chicken and bacon
  • 3 cup cooked shredded chicken
  • 8 slices bacon, cooked and crumbled
Cheese
  • 2 cup shredded sharp cheddar cheese, divided
  • 1 cup shredded mozzarella cheese
  • 0.25 cup grated Parmesan cheese
Garnish
  • 2 tbsp chopped fresh parsley
  • 2 sliced green onions

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
Cook pasta
  1. Cook the penne in salted boiling water until al dente. Drain and set aside.
Make the ranch cheese sauce
  1. Melt the butter in a large saucepan over medium heat. Add the garlic and cook for 30 seconds until fragrant.
  2. Whisk in the flour and cook for 1 minute. Gradually whisk in the whole milk and heavy cream until smooth.
  3. Stir in the ranch seasoning mix and black pepper. Simmer for 3–4 minutes until the sauce thickens slightly.
  4. Add 1½ cups of shredded sharp cheddar cheese, the shredded mozzarella cheese, and the grated Parmesan cheese. Stir until the cheeses melt into a smooth, creamy sauce.
Assemble casserole
  1. Fold in the cooked penne, cooked shredded chicken, and three-quarters of the crumbled bacon until evenly coated. Transfer the mixture to the prepared baking dish.
  2. Sprinkle the remaining cheddar cheese and the remaining bacon over the top. Bake for 20–25 minutes until the casserole is bubbly and the cheese is melted and lightly golden.
Rest and garnish
  1. Let the casserole rest for 5 minutes. Garnish with chopped fresh parsley and sliced green onions before serving.

Notes

For a lump-free sauce, whisk the whole milk and heavy cream in gradually after cooking the flour. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven at 325°F until warmed through. Freezing is not recommended due to sauce texture. For a lighter option, swap half-and-half for heavy cream and use low-fat cheddar (sauce may be slightly thinner).