Ingredients
Scale
- 2 cups cooked chicken, diced or shredded
- 6 strips of bacon, cooked and crumbled
- 1 package (8 oz) of pasta (penne, rotini, or elbow macaroni)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1 packet ranch seasoning mix
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese (optional)
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish or lightly coat with cooking spray.
- Cook the pasta according to the package instructions. Drain and set aside.
- Cook the bacon: In a large skillet, cook the bacon over medium heat until crispy. Remove from the skillet, crumble it, and set aside.
- Make the sauce: In a large mixing bowl, combine the cream of chicken soup, sour cream, and ranch seasoning mix. Stir until fully blended.
- Combine the ingredients: Add the cooked chicken, crumbled bacon, cooked pasta, and 1 cup of shredded cheddar cheese to the bowl with the sauce. Mix everything together until evenly combined. Season with salt and pepper to taste.
- Assemble the casserole: Transfer the mixture into the prepared baking dish. Top with the remaining 1/2 cup of shredded cheddar cheese, mozzarella, and Parmesan cheese (if using).
- Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly, and the casserole is heated through.
- Garnish with fresh parsley if desired, and serve hot.