Cheesy Chicken Bacon Ranch Casserole – Creamy, Cozy & Crowd-Pleasing!

Name: Cheesy Chicken Bacon Ranch Casserole
Total Time: 55 minutes
Active Time: 20 minutes
Intensity: Easy
Servings: 8
Lasts: Refrigerate in an airtight container for up to 4 days. Reheat, covered, in a 350°F (175°C) oven for 15-20 minutes or in the microwave until hot throughout. Freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

The Ultimate Comfort Food Mash-Up

Imagine all the crave-worthy flavors of a loaded baked potato, a creamy pasta, and your favorite chicken club sandwich coming together in one bubbling, golden-brown dish. This Cheesy Chicken Bacon Ranch Casserole is exactly that—a hearty, family-friendly dinner that delivers maximum satisfaction with minimal fuss. Tender pasta and shredded chicken are enveloped in a luxuriously creamy, ranch-seasoned sauce, then loaded with crispy bacon and a mountain of melted cheese. It’s the versatile hero of weeknight dinners, potlucks, and meal-prep Sundays, guaranteed to elicit requests for seconds every single time.

Ingredients

The Casserole Base

12 oz (340g) short pasta (like rotini, penne, or cavatappi)
4 cups (about 1 lb / 450g) cooked, shredded chicken breast (from a rotisserie chicken or 2 large poached breasts)
8 slices thick-cut bacon, cooked until crispy and crumbled
1 tablespoon olive oil or reserved bacon fat
½ medium yellow onion, finely diced
3 cloves garlic, minced

For the Creamy Ranch Sauce

4 tablespoons (½ stick / 56g) unsalted butter
¼ cup (32g) all-purpose flour
2 cups (480ml) whole milk
1 cup (240ml) low-sodium chicken broth
1 (1 oz) packet ranch seasoning mix (or 3 tablespoons homemade dry ranch seasoning*)
1 cup (240ml) sour cream, at room temperature
½ teaspoon freshly ground black pepper

The Cheesy Topping

2 cups (8 oz / 225g) shredded sharp cheddar cheese, divided
1 cup (4 oz / 115g) shredded Monterey Jack cheese, divided
For garnish: 2 tablespoons chopped fresh chives or parsley, extra ranch for drizzling (optional)

Quick Homemade Ranch Seasoning (if not using a packet)

2 tablespoons dried parsley
1½ teaspoons garlic powder
1½ teaspoons onion powder
2 teaspoons dried dill weed
1 teaspoon dried chives
½ teaspoon ground black pepper
1 teaspoon fine sea salt

Equipment

9×13 inch (23×33 cm) baking dish
Large pot for boiling pasta
Large skillet or Dutch oven
Whisk
Measuring cups and spoons
Mixing bowls

Step-by-Step Instructions

Step 1: Prep & Preheat

Preheat your oven to 375°F (190°C). Lightly grease the 9×13 inch baking dish.
Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente (it will continue to cook in the oven). Drain and set aside.
Ensure your chicken is shredded and your bacon is cooked and crumbled. Set aside half of the crumbled bacon for the final garnish.

Step 2: Build the Flavor Base

In the large skillet or Dutch oven, heat the olive oil or bacon fat over medium heat. Add the diced onion and cook for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant. Transfer this onion-garlic mixture to a small bowl.

Step 3: Create the Signature Sauce

In the same skillet, melt the butter over medium heat. Once foaming, whisk in the flour. Cook, whisking constantly, for 1-2 minutes to form a blond roux (it should smell slightly nutty but not brown).
Slowly pour in the milk and chicken broth while whisking vigorously to prevent any lumps from forming. Whisk in the ranch seasoning and black pepper.
Bring the mixture to a gentle simmer, whisking frequently. Let it simmer for 3-5 minutes until it has thickened enough to coat the back of a spoon.

Step 4: Combine the Casserole

Remove the skillet from the heat. Stir in the room-temperature sour cream until fully incorporated and smooth.
Add 1½ cups of the shredded cheddar and ½ cup of the Monterey Jack cheese to the sauce, stirring until melted and smooth.
To this cheesy sauce, add the drained pasta, shredded chicken, the cooked onion/garlic, and half of the crumbled bacon. Stir until every component is evenly and beautifully coated.

Step 5: Assemble & Bake

Pour the entire mixture into your prepared baking dish and spread it into an even layer.
In a small bowl, toss together the remaining ½ cup cheddar and ½ cup Monterey Jack cheese. Sprinkle this cheese blend evenly over the entire casserole, followed by the remaining half of the crumbled bacon.

Step 6: Bake to Perfection

Bake, uncovered, in the preheated oven for 20-25 minutes, until the cheese on top is completely melted, bubbly, and starting to turn golden in spots.
For an extra-crispy, golden top, you can broil for the final 1-2 minutes—watch closely to prevent burning!

Step 7: Serve & Enjoy

Remove the casserole from the oven and let it rest for 5-10 minutes. This allows the sauce to set slightly for easier serving.
Garnish with fresh chives or parsley. For the ultimate experience, drizzle a little extra ranch dressing over individual servings.

Chef’s Notes & Expert Tips

Chicken Shortcut: A store-bought rotisserie chicken is the ultimate time-saver here. It adds great flavor and moist texture.
Pasta Choice: Short, sturdy pasta with grooves or shapes (like rotini) are ideal for holding onto the creamy sauce.
Make-Ahead Magic: Assemble the casserole completely (through step 5), cover tightly, and refrigerate for up to 24 hours. When ready, bake from cold, adding 10-15 extra minutes to the bake time.
Vegetable Boost: Feel free to stir in 2 cups of chopped fresh spinach, steamed broccoli florets, or thawed frozen peas with the chicken and pasta for added nutrition.
Lighter Option: You can use reduced-fat cheese and milk, and substitute plain Greek yogurt for the sour cream. The texture will be slightly less rich but still delicious.

Nutrition Information (Per Serving, 1 of 8)