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)
Instructions
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.

     

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Instructions
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