There’s something undeniably comforting about a one-dish meal that pulls together creamy cheese, smoky bacon, tender chicken, and that classic ranch flavor. This Cheesy Chicken Bacon Ranch Casserole Recipe hits all those notes and more, making dinner feel like a warm hug after a long day.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Cheesy Chicken Bacon Ranch Casserole Recipe
- Top Tip
- How to Serve Cheesy Chicken Bacon Ranch Casserole Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Cheesy Chicken Bacon Ranch Casserole Recipe
Why You'll Love This Recipe
Honestly, the first time I made this Cheesy Chicken Bacon Ranch Casserole Recipe, I was blown away. It’s the kind of dish you want to curl up with on a cozy evening or bring to a family gathering. The flavors blend so perfectly, and it’s surprisingly easy to put together.
- Deliciously creamy cheese sauce: It’s rich but balanced and melts into every bite.
- Perfectly smoky bacon: Adds just the right salty crunch without overpowering the dish.
- Easy to make ahead: You can prep it the day before and simply bake it when you’re ready.
- Customizable comfort: You can swap veggies or cheese easily to suit your taste or what’s on hand.
Ingredients & Why They Work
Each ingredient in this Cheesy Chicken Bacon Ranch Casserole Recipe plays a thoughtful role. Together, they create layers of flavor and texture that make this dish so satisfying. When shopping, try to grab fresh broccoli and good-quality bacon for the best final taste.
- Pasta: Cavatappi, ritoni, or penne work wonderfully—they hold onto sauce beautifully.
- Broccoli: Adds lightness and a fresh pop of green—plus texture contrast.
- Bacon: Pre-cooked and crumbled for smoky, crispy bites throughout.
- Olive oil & butter: Create the base for sautéing and add depth to the sauce.
- Onion & red bell pepper: Provide sweetness and balance against the savory cheese and chicken.
- Garlic: Brings aromatic warmth that sneaks into every forkful.
- Flour: A thickener for the sauce—a gluten-free option works great here, too.
- Half and half & chicken broth: Make the creamy ranch sauce rich yet light.
- Ranch seasoning mix: The star seasoning—either store-bought or DIY—that ties it all together.
- Sour cream (optional): Adds extra creaminess and a subtle tang.
- Cheddar and mozzarella cheese: Sharp and melty cheeses for ultimate comfort food vibes.
- Rotisserie chicken: Tender and flavorful, it blends seamlessly into the casserole.
Make It Your Way
One of the things I love most about this Cheesy Chicken Bacon Ranch Casserole Recipe is how easy it is to tailor. Over time, I've switched up veggies, cheeses, and even protein to keep it exciting and fit different cravings or dietary needs.
- Variation: I’ve swapped broccoli for green beans or cauliflower before—they all soak up the sauce beautifully and add a different crunch.
- Cheese swap: Using pepper jack instead of mozzarella gives it a subtle kick, perfect for when you want a bit of spice.
- Make it lighter: Try nonfat Greek yogurt in place of sour cream—it’s surprisingly creamy and slightly tangy.
- Spice it up: Add a pinch of cayenne or some diced jalapeños for a little heat that wakes up the whole dish.
Step-by-Step: How I Make Cheesy Chicken Bacon Ranch Casserole Recipe
Step 1: Get your oven and pan ready
First, preheat your oven to 350°F and lightly spray a 9×13-inch baking dish. This preps the space your casserole will bake in and ensures easy cleanup later on. Trust me, a well-prepped dish helps everything stick less and look great when serving.
Step 2: Cook your broccoli and pasta just right
Bring a large pot of salted water to boil. I like to toss in the broccoli first, cooking it for 3 to 5 minutes depending on your preference for tender or slightly crisp. Drain and rinse with cold water to stop cooking—this keeps that bright green pop and fresh flavor. Then, cook your pasta in the same pot until al dente. Don’t overdo it since it will cook some more in the oven.
Step 3: Build the sauce base
Melt butter and olive oil in a large saucepan, then sauté onions until soft, about 4 minutes. Add red pepper and garlic, cooking until fragrant. Next, sprinkle in flour and cook it for a couple of minutes—this step is key to avoid that raw flour taste and to give you a silky sauce once liquids are added.
Step 4: Create the creamy ranch magic
Lower the heat and gradually whisk in half and half, chicken broth, and all your seasonings, including the ranch mix. Keep whisking to avoid lumps and simmer gently for about 5 to 10 minutes, until it thickens just enough to coat the back of a spoon—think luscious but pourable.
Step 5: Melt in the cheese and mix everything
Turn the heat to low, then slowly whisk in one cup each of shredded cheddar and mozzarella until melted and smooth. Stir in sour cream for extra creaminess if you like. Then fold in shredded chicken, broccoli, and half the bacon, making sure everything is nicely coated before adding your pasta.
Step 6: Assemble and bake to bubbly perfection
Transfer your mixture to the prepared baking dish, spreading it out evenly. Sprinkle the remaining cheddar over the top. Bake uncovered for 15 minutes, then add the rest of the bacon and bake another 5 to 10 minutes until the casserole is hot and bubbling. Let it rest for 5 minutes so it sets up a bit—this makes serving cleaner and less messy.
Top Tip
Let me share a few nuggets I’ve learned while perfecting this Cheesy Chicken Bacon Ranch Casserole Recipe to help you get the best result without stress.
- Cook pasta al dente: It might feel undercooked straight out of the pot, but remember it will finish cooking in the oven, so you want just tender-but-firm noodles.
- Don’t over-thicken the sauce: If it thickens too much, just whisk in a splash of milk or broth—that keeps the sauce creamy and perfect for baking.
- Prep bacon in the oven: Baking gives you evenly crispy bacon with less mess than frying, plus it’s easier to crumble once cooled.
- Rest the casserole: Let it sit 5-10 minutes after baking so it firms up nicely and slices cleaner—definitely worth the wait.
How to Serve Cheesy Chicken Bacon Ranch Casserole Recipe
Garnishes
I usually top mine with extra crumbled bacon and a sprinkle of fresh chopped parsley or green onions. It adds a bright pop of color and just a hint of fresh flavor to cut the richness. Sometimes I throw on a few sliced cherry tomatoes for a juicy burst.
Side Dishes
To balance the richness, I love pairing this casserole with a crisp garden salad or some roasted veggies like asparagus or carrots. A simple garlic bread also complements it perfectly—great for soaking up any extra cheesy sauce.
Creative Ways to Present
For special occasions, I’ve served this in individual ramekins topped with an extra sprinkle of cheese and bacon crisp on top, garnished with a sprig of rosemary. It looks charming and feels a little fancy but is still easy and homey.
Make Ahead and Storage
Storing Leftovers
When I have leftover casserole (which rarely happens!), I cover it tightly and store it in the fridge where it stays great for up to 5 days. The flavors even deepen after a day, making the leftovers extra tasty.
Freezing
I’ve frozen portions of this casserole before, wrapping the whole dish well in plastic wrap and foil. When I bake it from frozen, I just add extra baking time, and it still turns out creamy and delicious. Perfect for batch cooking and easy weeknight dinners.
Reheating
To reheat, I prefer the oven at 350°F for 15-20 minutes to keep that crispy top intact. But if I’m in a hurry, a quick stint in the microwave works fine—just cover it and heat in short bursts so it warms through evenly.
Frequently Asked Questions:
Absolutely! While cavatappi, ritoni, or penne are recommended because they hold sauce well, you can substitute with shells, rotini, or even elbow macaroni depending on what you have on hand.
You can easily make your own ranch seasoning by combining dried parsley, dill, chives, onion powder, garlic powder, salt, and pepper in the amounts listed in the recipe. It offers fresh flavor without any preservatives or additives.
Yes! You can assemble the casserole completely (without baking), cover it tightly, and refrigerate for up to a day. Let it warm to room temperature before baking as directed, which makes weeknight cooking a breeze.
Full-fat plain Greek yogurt is a great substitute for sour cream and gives a similar creamy texture and tang. Nonfat Greek yogurt works too, but it may separate slightly during baking.
Final Thoughts
This Cheesy Chicken Bacon Ranch Casserole Recipe quickly became one of my go-to comfort meals, and I love sharing it because it’s approachable for cooks of all levels and rewarding every time. Give it a try—you’ll find that satisfying blend of cheesy, smoky, and creamy that feels just like home. Plus, the flexibility and ease make it one you’ll return to again and again.
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Cheesy Chicken Bacon Ranch Casserole Recipe
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
This Chicken Bacon Ranch Casserole combines tender pasta, flavorful broccoli, crispy bacon, and shredded rotisserie chicken in a creamy ranch cheese sauce. Perfect as a comforting main dish, it can be served straight from the skillet or baked for a bubbly cheesy finish. Ideal for meal prep and freezer-friendly, this casserole delivers a rich, hearty meal with an easy-to-follow recipe.
Ingredients
Pasta and Vegetables
- 1 pound cavatappi, ritoni or penne pasta
- 3 cups broccoli, cut into bite size pieces
- ½ onion, diced (or ½ teaspoon onion powder)
- 1 red bell pepper, chopped (optional)
- 3-4 garlic cloves, minced
Meat
- 1 pound bacon, cooked and crumbled
- 2 ½ cups shredded rotisserie chicken
Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 3 cups half and half (or milk whisked with 1 ½ tablespoons cornstarch)
- 2 cups low sodium chicken broth
- 1 (1 oz.) packet dry ranch dressing seasoning mix (2 tablespoons) or DIY ranch seasoning
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon ground mustard
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ½ cup sour cream (optional for extra creamy)
- 2 cups freshly shredded sharp cheddar cheese, divided
- 1 cup freshly shredded mozzarella cheese
DIY Ranch Seasoning (Optional)
- 1 tablespoon dried parsley
- 2 teaspoons dried dill
- 2 teaspoons dried chives
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Preheat and prepare dish: Preheat oven to 350 degrees F and lightly spray a 9x13 inch baking dish with nonstick cooking spray; set aside.
- Cook broccoli: Bring a large pot of generously salted water to a boil. Add broccoli and cook for 5 minutes or until tender to your liking. Remove with a slotted spoon and rinse with very cold water. Drain and set aside on a plate.
- Cook pasta: In the same pot of boiling water, cook the pasta al dente according to package directions. Avoid overcooking since it will bake in the oven later.
- Sauté aromatics: Melt butter with olive oil in a large saucepan over medium heat. Add diced onions and sauté for 4 minutes until soft. Add chopped bell pepper and minced garlic; sauté an additional 2-3 minutes.
- Make roux: Sprinkle in flour and cook while stirring constantly for 2 minutes to remove raw flour taste.
- Add liquids and seasonings: Reduce heat to low. Gradually whisk in half and half, chicken broth, ranch seasoning mix, salt, dried basil, ground mustard, pepper, and red pepper flakes. Bring to a simmer while whisking constantly. Continue to simmer over medium heat, stirring often until sauce thickens but is not overly thick, about 5-10 minutes.
- Add cheeses and sour cream: Turn heat to low and whisk in 1 cup shredded cheddar cheese followed by 1 cup shredded mozzarella until melted and smooth. Whisk in sour cream until blended and creamy.
- Combine ingredients: Stir in shredded rotisserie chicken, cooked broccoli, and half of the crumbled bacon until evenly coated with the sauce. Then gently fold in the cooked pasta. If your pan is too small, transfer everything to a large pot to combine.
- Adjust seasoning: Taste and add salt, pepper, or cayenne to your preference.
- Serve or assemble casserole: You may serve the mixture directly topped with remaining bacon or pour it into the prepared baking dish spread in an even layer.
- Bake: Sprinkle 1 cup of the remaining shredded cheddar cheese over the top. Bake uncovered at 350 degrees F for 15 minutes.
- Add topping and finish baking: Remove from oven, sprinkle the remaining bacon over the top, then return to bake for another 5 to 10 minutes until hot and bubbly.
- Rest and serve: Let the casserole stand for 5 minutes before serving to set.
Notes
- Ranch seasoning mix should be added directly to the cheese sauce as a dry seasoning without preparing it as instructed on the packet.
- To make homemade half and half, combine 1 ½ cups milk and 1 ½ cups heavy cream.
- Flour can be substituted with gluten-free flour for dietary needs.
- Sour cream can be replaced with full-fat plain Greek yogurt or nonfat Greek yogurt, though the latter may separate slightly when baked.
- If sauce becomes too thick after simmering, thin by stirring in milk or chicken broth to desired consistency.
- To cook bacon in the oven, bake on a foil-lined baking sheet at 400 degrees F for 20 minutes or until crispy; adjust time for thick-cut bacon to around 30 minutes.
- To halve the recipe, use an 8x8 inch casserole dish and adjust ingredient quantities accordingly.
- This casserole can be assembled a day ahead and refrigerated unbaked; bring to room temperature before baking.
- Store leftovers covered tightly in the refrigerator for up to 5 days and reheat either by microwave or oven.
- For freezing, wrap casserole tightly and bake from frozen at 350 degrees F for 1 hour covered, then uncovered for 10-15 minutes until hot.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
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