Chicken Bacon Ranch Casserole – Welcome to a recipe that will take your taste buds on a flavorful journey! This Chicken Bacon Ranch Casserole is a true crowd-pleaser, combining succulent chicken, crispy bacon, creamy alfredo sauce, and a blend of melted cheeses. It’s a dish that brings together the classic flavors of ranch dressing and the comforting goodness of a casserole. Prepare to be amazed as this delicious combination melts in your mouth, leaving you craving for more.
I have a story to share with you about how this Chicken Bacon Ranch Casserole has become a beloved dish in my little family. It all started when I was looking for a recipe that could satisfy both my husband’s love for ranch flavors and our son’s affinity for anything with bacon. After experimenting with various ingredients, I stumbled upon this fantastic casserole recipe. The first time I made it, the aroma filled our kitchen, drawing my husband and son into the room with anticipation. As they took their first bites, their faces lit up with joy and satisfaction. From that moment on, this casserole has become a regular star on our dinner table. The combination of tender chicken, smoky bacon, and creamy ranch-infused sauce has won our hearts and become a delightful staple in our household.
Why This Casserole is a Must-Try?
- Unique Blend of Flavors: This recipe combines the tangy and herby notes of ranch seasoning with the rich, creamy alfredo sauce, creating a mouthwatering harmony of tastes.
- Quality Ingredients: From the succulent chicken thighs and crispy bacon to the blend of shredded mozzarella and cheddar cheeses, each ingredient is carefully selected to ensure a flavorful and satisfying experience.
- Simple and Easy: With clear directions and readily available ingredients, this recipe is beginner-friendly and perfect for busy individuals or families looking for a quick and delicious meal.
Ingredients:
- 4 slices bacon, diced (about 120g or 0.26 lb.)
- 2 boneless skinless chicken thighs, cut into 1-inch chunks (about 250g or 0.55 lb.)
- 1 tablespoon olive oil (15ml)
- 1 tablespoon Ranch Seasoning and Salad Dressing Mix, or more, to taste
- 8 ounces rotini pasta (about 225g)
- 1 cup shredded mozzarella cheese (about 115g)
- ½ cup shredded cheddar cheese (about 55g)
- 2 tablespoons chopped fresh parsley leaves
For the Alfredo Sauce:
- 2 tablespoons unsalted butter (30g)
- 3 cloves garlic, minced
- 1 cup heavy cream (240ml), or more, to taste
- ¼ cup freshly grated Parmesan cheese (about 25g)
- Kosher salt and freshly ground black pepper, to taste
Directions:
Preheat your oven to 375 degrees F (190 degrees C). Lightly oil a 9×9 baking dish or coat it with nonstick spray.
To make the alfredo sauce, melt the butter in a saucepan over medium heat. Add the minced garlic and cook, stirring frequently, until fragrant, for about 1-2 minutes. Gradually whisk in the heavy cream and continue to whisk constantly until the mixture is incorporated, thickened, and creamy (about 1-2 minutes). Stir in the grated Parmesan cheese until it slightly thickens the sauce (about 1-2 minutes). If the sauce is too thick, add more heavy cream as needed. Season with salt and pepper according to your taste. Set the sauce aside.
Heat a large skillet over medium-high heat. Add the diced bacon and cook until it becomes brown and crispy (around 6-8 minutes). Drain excess fat, reserving 1 tablespoon in the skillet. Transfer the cooked bacon to a paper towel-lined plate.
In a gallon-size Ziploc bag, add the chicken chunks, olive oil, and Ranch Seasoning. Shake the bag to coat the chicken thoroughly. Add the chicken to the skillet with reserved bacon fat and cook, flipping once, until it is cooked through, for about 2-3 minutes on each side. Set the cooked chicken aside.
In a large pot of boiling salted water, cook the rotini pasta according to the package instructions. Drain the cooked pasta well.
Add the cooked pasta to the prepared baking dish and layer it with the cooked chicken and alfredo sauce. Sprinkle the shredded mozzarella and cheddar cheeses evenly over the top, and then add the crispy bacon.
Place the baking dish in the preheated oven and bake until the casserole becomes bubbly and heated through, which usually takes around 15-20 minutes.
Once it’s done, remove the casserole from the oven and serve it immediately, garnished with freshly chopped parsley leaves for an added touch of freshness and color.
Notes:
- Feel free to adjust the amount of Ranch Seasoning and Salad Dressing Mix according to your preference for ranch flavors.
- You can substitute boneless, skinless chicken breasts for the chicken thighs if desired. Adjust the cooking time accordingly to ensure the chicken is thoroughly cooked.
- This casserole is versatile, and you can add your favorite vegetables, such as peas, spinach, or bell peppers, to amp up the nutritional value and add extra color to the dish.
In conclusion, this Chicken Bacon Ranch Casserole is a culinary masterpiece that brings together the comforting flavors of ranch dressing, the smoky goodness of bacon, and the richness of creamy alfredo sauce. With its irresistible combination of tender chicken, perfectly cooked pasta, and a blend of melted cheeses, this dish is sure to become a favorite in your household.
Whether you’re preparing a cozy family dinner or hosting a gathering with friends, this casserole is guaranteed to impress. Its simplicity, ease of preparation, and the mouthwatering flavors it delivers make it a go-to recipe for any occasion.
So, why wait? Indulge in the delectable world of Chicken Bacon Ranch Casserole and experience the joy it brings to your taste buds. Prepare to be amazed as every bite takes you on a journey of deliciousness, leaving you craving for more. Gather your ingredients, follow the easy steps, and savor the warmth and comfort this delightful casserole brings to your table.
Try this recipe today, and let the enticing aromas and flavorful sensations fill your kitchen, creating memories and bringing smiles to the faces of your loved ones. Get ready to make this irresistible Chicken Bacon Ranch Casserole a staple in your home, just like it has become in mine. Enjoy!
Frequently Asked Questions
Can I use turkey bacon instead of regular bacon?
Absolutely! Turkey bacon can be a delicious and healthier alternative in this recipe.
Can I use pre-shredded cheese?
Yes, you can use pre-shredded cheese, but shredding it from block cheese provides a better melt and texture.
Can I make this casserole ahead of time?
Yes! You can assemble the casserole ahead of time and refrigerate it until ready to bake. Just make sure to adjust the baking time accordingly.
Can I freeze the leftovers?
Yes, you can freeze the leftovers in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
![](https://8fivefive.com/wp-content/uploads/2023/05/Chicken-Bacon-Ranch-Casserole-300x300.jpg)
Chicken Bacon Ranch Casserole
Ingredients
- 4 slices bacon diced (about 120g or 0.26 lb.)
- 2 boneless skinless chicken thighs cut into 1-inch chunks (about 250g or 0.55 lb.)
- 1 tablespoon olive oil 15ml
- 1 tablespoon Ranch Seasoning and Salad Dressing Mix or more, to taste
- 8 ounces rotini pasta about 225g
- 1 cup shredded mozzarella cheese about 115g
- ½ cup shredded cheddar cheese about 55g
- 2 tablespoons chopped fresh parsley leaves
For the Alfredo Sauce:
- 2 tablespoons unsalted butter 30g
- 3 cloves garlic minced
- 1 cup heavy cream 240ml, or more, to taste
- ¼ cup freshly grated Parmesan cheese about 25g
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Lightly oil a 9x9 baking dish or coat it with nonstick spray.
- To make the alfredo sauce, melt the butter in a saucepan over medium heat. Add the minced garlic and cook, stirring frequently, until fragrant, for about 1-2 minutes. Gradually whisk in the heavy cream and continue to whisk constantly until the mixture is incorporated, thickened, and creamy (about 1-2 minutes). Stir in the grated Parmesan cheese until it slightly thickens the sauce (about 1-2 minutes). If the sauce is too thick, add more heavy cream as needed. Season with salt and pepper according to your taste. Set the sauce aside.
- Heat a large skillet over medium-high heat. Add the diced bacon and cook until it becomes brown and crispy (around 6-8 minutes). Drain excess fat, reserving 1 tablespoon in the skillet. Transfer the cooked bacon to a paper towel-lined plate.
- In a gallon-size Ziploc bag, add the chicken chunks, olive oil, and Ranch Seasoning. Shake the bag to coat the chicken thoroughly. Add the chicken to the skillet with reserved bacon fat and cook, flipping once, until it is cooked through, for about 2-3 minutes on each side. Set the cooked chicken aside.
- In a large pot of boiling salted water, cook the rotini pasta according to the package instructions. Drain the cooked pasta well.
- Add the cooked pasta to the prepared baking dish and layer it with the cooked chicken and alfredo sauce. Sprinkle the shredded mozzarella and cheddar cheeses evenly over the top, and then add the crispy bacon.
- Place the baking dish in the preheated oven and bake until the casserole becomes bubbly and heated through, which usually takes around 15-20 minutes.
- Once it's done, remove the casserole from the oven and serve it immediately, garnished with freshly chopped parsley leaves for an added touch of freshness and color.
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