Chicken Bacon Ranch Casserole Recipe

Chicken Bacon Ranch Casserole Recipe
the pioneer woman's chicken bacon ranch casserole

Caitlin Bensel

Flip through the pages of Ree Drummond’s many cookbooks and the words chicken, bacon, and ranch pop up again and again. That’s why this Chicken Bacon Ranch Casserole is so perfectโ€”it combines everyone’s love for pasta, chicken, and casseroles into one easy-to-make dish. Ready in just about forty-five minutes, it’s sure to become one of your family’s favorites.

How do you make Chicken Bacon Ranch Casserole?

Making this dish is super easy, thanks to a few store-bought shortcuts. Start by cooking some bacon, then cook the onions and garlic in the flavorful bacon drippings. After that, cream cheese and milk get mixed together with dry ranch seasoning mix to form the creamy base of this delicious casserole. Next, in goes the pasta, rotisserie chicken (so easy!), pimientos, and green onion, before being topped with bacon and cheese; then bake for just 15 minutes.

What kind of chicken do you use in Chicken Bacon Ranch Casserole?

This recipe call for 4 cups of rotisserie chicken, which is about how much chicken can be pulled from a standard deli-roasted bird. If your family prefers all white meat, get two rotisserie chickens, use leftover cooked chicken, or saute 4 cups chopped boneless-skinless chicken breast in olive oil until cooked through, 8 to 10 minutes.

Can you use bottled Ranch dressing in this recipe?

This recipe calls for dry ranch seasoning mix, which is more concentrated in flavor than a standard bottle of prepared salad dressing. However, if that’s all you have on hand, substitute 1 cup of the milk with 1 cup of prepared ranch dressing, and add additional salt and pepper, if you like. For even more flavor, whip up a batch of Ree Drummond’s Homemade Ranch Dressing to drizzle over the topโ€”because you can’t have too much ranch!

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8 – 10


Prep Time:





Total Time:






cloves garlic, finely chopped


cream cheese, cubed


1oz. packet dry ranch seasoning mix

3 tbsp.

shredded mozzarella cheese, divided


rotini pasta, cooked

4 tbsp.

chopped rotisserie chicken


diced peppers, drained

1/2 tsp.

sliced โ€‹โ€‹green onion, plus more for garnish

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  1. Preheat the oven to 375ยฐF. In a 12-inch skillet, cook the bacon over medium heat, stirring often until crispy, about 8 minutes. Remove the bacon from the pan using a slotted spoon. Set aside, leaving drippings in pan.
  2. Add the onion and garlic to the drippings; cook, stirring often, until slightly softened, about 5 minutes. Whisk in the cream cheese, milk, ranch seasoning mix, and 1 cup of the mozzarella until smooth; remove from the heat.
  3. In a large bowl, stir together the ranch mixture, cooked pasta, chicken, pimientos, and ยฝ cup of the green onion until well combined. Transfer to a 13×9-inch casserole dish. Sprinkle evenly with the bacon; top with the remaining 2 cups of mozzarella.
  4. Bake until the top is golden brown and crispy, 25-30 minutes. let cool slightly; garnish with more green onion just before serving, if you like.

If you’d like to add a vegetable to this casserole, stir in 4 cups spinach with the chicken in step 3, or add 2 cups of broccoli florets to the pasta during the last 2 minutes of its cook time.

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