Chicken Bacon Ranch Casserole
Ingredients:
For the Casserole:
2 cups cooked chicken, shredded or cubed (about 2-3 chicken breasts)
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 packet (1 oz) ranch seasoning mix
1 cup shredded cheddar cheese
1 cup cooked bacon, crumbled (about 8 slices)
1/2 cup green onions, chopped
2 cups cooked pasta (penne, rotini, or elbow macaroni)
1 cup frozen peas (optional)
For the Topping:
1 cup shredded cheddar cheese
1/2 cup crushed potato chips or breadcrumbs (optional)
2 tablespoons chopped fresh parsley (optional)
Directions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Chicken Mixture:
In a large mixing bowl, combine the cream of chicken soup, sour cream, and ranch seasoning mix. Mix until well combined.
Stir in the shredded chicken, cooked bacon, green onions, cooked pasta, and frozen peas (if using). Mix until everything is evenly coated.
Assemble the Casserole:
Transfer the chicken mixture into a greased 9×13-inch baking dish and spread it out evenly.
Add the Topping:
Sprinkle 1 cup of shredded cheddar cheese evenly over the top of the casserole.
If desired, sprinkle crushed potato chips or breadcrumbs over the cheese for added crunch.
Bake:
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Garnish and Serve:
Remove the casserole from the oven and let it cool for a few minutes before serving.
Garnish with chopped fresh parsley if desired.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Kcal: Approximately 450 kcal per serving | Yield: 6-8 servings
