Ingredient List
For the Casserole:
  • 1/2 lb. bacon, cooked and chopped
  • 1 lb. boneless, skinless chicken breasts, diced
  • 1 packet dry Ranch dressing mix
  • 10 oz. medium shell pasta (any medium shape would work)
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup cheddar cheese, shredded
  • Salt/Pepper to taste, if desired
  • 1 jar Alfredo sauce (14.5 oz)
Cooking the Casserole
  • Preheat oven to 375o and generously grease a 7”x11” baking dish.

  • Heat a large skillet over medium heat. Cook bacon until brown and crispy, about 7 minutes.

  • Drain fat and place bacon on a paper towel to absorb the grease. Cut cooked bacon into 1-inch pieces.

  • To the same hot skillet, add the chicken. Sprinkle the ranch dressing mix over the chicken and stir to coat.

  • Cook chicken, stirring occasionally, until no longer pink. Set aside.

  • Meanwhile, in a pot of boiling water, cook pasta until al dente. Drain water.

  • Assemble the casserole by adding cooked pasta to the bottom of the greased baking dish.

  • Next add cooked chicken and alfredo sauce to the pasta.

  • Sprinkle both cheeses, bacon pieces, and salt/pepper on top of the alfredo sauce.

  • Bake until bubbly and cheese is melted, about 15 minutes.

  • Remove from oven and enjoy!

  • Photo: Chicken Bacon Ranch Pasta Casserole.

    Freezer Directions – Cover unbaked casserole with aluminum foil and place in a 1-2 gallon freezer bag. Label and date. When ready to bake, allow to thaw in the refrigerator overnight and follow baking instructions found above.


    Looking for more casserole dishes? Be sure to check out our Layered Taco Casserole and Bierock Casserole! Don’t forget to follow us on Facebook and Instagram for more great recipes!

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