A creamy, one-dish casserole featuring chicken, bacon, and ranch flavors, perfect for a simple weeknight meal.
Author:katereilly
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:6 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
8 ounces bacon, chopped
1 (16 ounce) package pasta, cooked according to package directions
1 (10.5 ounce) can condensed cream of chicken soup
1/2 cup milk
1 (1 ounce) packet dry ranch seasoning mix
1 cup shredded cheddar cheese
1/2 cup panko breadcrumbs
2 tablespoons butter, melted
Instructions
Preheat your oven to 375°F (190°C).
Cook the chopped bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the bacon grease in the skillet.
Add the chicken pieces to the skillet with the bacon grease. Cook until browned and cooked through. Drain any excess grease.
In a large bowl, combine the cooked pasta, cream of chicken soup, milk, and dry ranch seasoning mix. Stir until well combined.
Add the cooked chicken and most of the cooked bacon to the pasta mixture. Stir to distribute evenly.
Pour the mixture into a 9×13 inch baking dish.
In a small bowl, combine the melted butter and panko breadcrumbs. Stir in the remaining bacon and the shredded cheddar cheese.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
Let stand for 5 minutes before serving.
Notes
For a make-ahead option, assemble the casserole up to step 7, cover, and refrigerate. Bake as directed, adding a few extra minutes to the baking time if needed.
You can substitute rotisserie chicken for cooked chicken breasts to save time.
Add steamed broccoli or peas for extra vegetables.