I first made this Chicken Bacon Ranch Casserole on a Sunday when I needed something cozy, filling, and simple to prep ahead. It was one of those “use what you have in the fridge” nights — leftover chicken, a bit of ranch, and some cooked pasta. The result? My family raved about it. Now it’s one of those no-fail dinners I turn to again and again. It’s creamy, cheesy, and packed with flavor. And the bacon? Total game-changer. 

Ingredients:

• 3 cups cooked chicken, shredded or chopped

• 8 oz pasta (penne, rotini, or shells work great)

• 1 cup ranch dressing

• 1/2 cup sour cream

• 1 cup shredded cheddar cheese

• 1 cup shredded mozzarella cheese

• 6 slices bacon, cooked and crumbled

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt & pepper to taste

• Fresh parsley or green onions for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9x13 baking dish.

2. Cook pasta according to package directions; drain and set aside.

3. Mix the sauce: In a large bowl, combine ranch dressing, sour cream, garlic powder, onion powder, salt, and pepper.

4. Assemble: Add cooked chicken, pasta, half the bacon, and half the cheeses to the bowl. Stir until everything is coated in the creamy mixture.

5. Transfer to baking dish and top with remaining cheese and bacon.

6. Bake uncovered for 20–25 minutes until hot and bubbly. Broil the top for 1–2 minutes if you like a golden finish.

7. Garnish with parsley or green onions before serving.

Tips from Sarah’s Kitchen:

• Rotisserie chicken makes this super quick.

• You can prep it earlier in the day and refrigerate until ready to bake.

• Swap in Greek yogurt for a lighter version.

• Add broccoli or spinach for an easy veggie boost.

Nutrition (per serving, based on 6 servings):

• Calories: 540

• Protein: 33g

• Carbs: 28g

• Fat: 32g

• Fiber: 1g

• Sugar: 2g