Chicken Bacon Ranch Casserole

This bacon chicken ranch casserole tastes just like chicken bacon ranch pizza. Serve with salad, garlic bread, or French fries. Might be good with onions.

Print Recipe

Prep Time 30

Cook Time 1 35

Total Time 2 5

Course lunch/dinner

Cuisine American

Servings 12 people

Calories 2395.8 kcal

Equipment

1 Baking Sheet
1 Chef's knife
1 Large Skillet
1 Large Pot
1 Casserole Dish 9x13 inch or similar

Ingredients

Main

2 pounds skinless boneless chicken breasts
1 1 ounce package dry ranch dressing mix (such as Hidden Valley Ranch®)
1 pound bacon
1 green bell pepper chopped (Optional)
2 15 ounce jars Alfredo sauce, divided
⅓ cup milk
2 cloves garlic minced
1 16 ounce package penne pasta
4 cups shredded mozzarella cheese

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Arrange chicken breasts on the baking sheet.
Bake in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Dice chicken and place in a bowl; add ranch mix and stir until coated. Set aside.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet. Crumble bacon into small pieces; set aside.
Heat reserved bacon grease in the skillet; cook and stir bell pepper until slightly tender, 2 to 3 minutes. Add diced chicken, 1 jar Alfredo sauce, milk, and garlic; cook and stir until heated through, about 5 minutes.
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
Pour 1/2 of the jar of remaining Alfredo sauce into a casserole dish; top with 1/2 of the penne, 1/2 of the chicken mixture, 1 1/2 cups mozzarella cheese, and 1/2 of the bacon. Repeat layering with remaining ingredients in the same order ending with 1 cup mozzarella cheese and bacon.
Bake in the preheated oven until casserole bubbles and cheese is lightly browned, about 30 minutes.

Notes

To elevate this casserole, consider browning the diced chicken lightly after cooking, before adding the ranch mix, to develop more flavor. For deeper aromatics, sauté finely diced yellow onion or shallots with the bell pepper. Don't overcook the chicken or pasta; al dente is crucial for texture. When layering, ensure the Alfredo sauce is evenly distributed to prevent dry pasta spots. A final sprinkle of fresh chives or chopped parsley will add a vibrant color and fresh herbaceous note, enhancing presentation. For an extra kick, a pinch of cayenne or red pepper flakes can be added to the Alfredo sauce.