Chicken Bacon Ranch Casserole is made with ranch-seasoned chicken, bacon, pasta, mozzarella, and a creamy ranch alfredo sauce, this is one extraordinary casserole!
In a large skillet or pan, combine the olive oil, chicken, and ranch powder. Cook the chicken over medium-high heat for about 10 minutes, or until the chicken reaches an internal temperature of 165°F.
Once the chicken is cooked all the way through, add the alfredo sauce and ranch. Stir to combine.
Dump the pasta into a 9x13 inch glass baking dish. Add the chicken mixture and fold to combine, ensuring the pasta is fully coated in the sauce.
Top the pasta dish with mozzarella and bacon. Place the pan in the oven and bake for 25 minutes.
Serve and enjoy!
Notes
You can serve this casserole as is or top it with some fresh parsley or chives. Both of these pair wonderfully with the ranch flavor in the casserole.
Freshly shredded mozzarella cheese will melt better, but you can use pre shredded cheese as well.
Store your leftover casserole in the fridge for up to 4 days. Simply cover the pan with plastic wrap or transfer the casserole to an airtight container. Your casserole can be reheated in the microwave for about 1 ½ minutes.
In addition to using rotini, you can use penne, bowtie, etc. Other than spaghetti and fettuccine, the type of pasta you use will not have a big effect on the outcome of the dish.