Best 3 Cheesy Chicken Bacon Ranch Pasta Casserole Recipes

CHEESY CHICKEN BACON RANCH CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• Heat a small pot over medium heat. Add the butter and whisk in the garlic. Cook for about 30 seconds, or until fragrant and whisk in the flour. Continue whisking the mixture for 30-60 seconds to cook out the flour.
• While continuing to whisk, pour in the heavy cream.
• Add the ranch and season with salt, about 1/2 teaspoon, or to taste.
• Cook until the sauce begins to simmer and thicken, about 2-5 minutes. If it's not simmering and thickening just turn up the heat a little until it does. Do not boil or scorch.
• Meanwhile, cook the pasta according to package directions.
• Remove sauce from the heat.
• Drain the pasta.
• Mix the two cheeses together.
• In a casserole dish or 9x13" pan, rub the butter and clove of garlic everywhere. Add half the pasta and top with half of the chicken. Sprinkle with a little salt and pepper.
• Pour half of the sauce over the top and sprinkle with half of the cheeses.
• Repeat with the last half of the ingredients and top with bacon at the end.
• Bake for 20 minutes or until hot and the cheeses are melted.
• Remove from the oven, sprinkle with parsley and serve!

CHICKEN BACON RANCH CASSEROLE

Steps:

• Preheat oven to 400°. Cook pasta according to package directions. Drain and transfer to a large bowl. , In the same pan, combine milk, ranch salad dressing and salad dressing mix until smooth. Stir in cream cheese. Cook and stir over medium heat until cream cheese is melted; pour over pasta. Stir in chicken, bacon and 1 cup cheddar cheese. Transfer to a greased 13x9-in. baking dish. Top with remaining 1 cup cheese. Bake, uncovered, until heated through and cheese is melted, 15-20 minutes. If desired, sprinkle with green onions.

ONE-POT CHEESY BACON RANCH PASTA WITH CHICKEN AND BROCCOLI

Steps:

• Heat bacon in a large Dutch oven over medium heat. Cook, flipping occasionally until browned and crisp, about 10 minutes. Drain on paper towels.
• Sprinkle chicken evenly with salt and pepper; cook in hot bacon drippings over medium-high heat, stirring often, until chicken is golden brown on all sides, about 4 minutes. Transfer chicken to a plate and set aside. Chicken will not be fully cooked at this point.
• Add shallot and garlic to drippings and cook, stirring often, until fragrant, 2 minutes. Stir in water and milk; use a wooden spoon to scrape any browned bits from bottom of the Dutch oven. Stir in pasta and ranch dressing mix. Bring to a boil and simmer for 6 minutes.
• Return chicken to the Dutch oven and add broccoli. Cook until pasta is tender and chicken is cooked through, 3 to 4 minutes. Stir in Cheddar cheese and sour cream to combine. Crumble cooked bacon over the top and serve hot.