Ingredients:

• 2 cups cooked chicken, shredded or diced
• 8 slices of bacon, cooked and crumbled
• 1 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 cups cooked pasta (penne or rotini work well)
• 1 cup frozen peas (optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup green onions, chopped (for garnish)
• 1/2 cup breadcrumbs (optional, for topping)

Preparing the Chicken and Bacon

1. Start by cooking the bacon. I like to use a large skillet over medium heat. Cook the bacon until it’s crispy, which usually takes about 8-10 minutes. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.

2. If you haven’t already cooked your chicken, you can do so now. You can either boil, bake, or sauté the chicken until it’s fully cooked. If you’re using leftover chicken, that’s perfect! Just shred or dice it into bite-sized pieces.

Cooking the Pasta

3. While the bacon and chicken are cooking, bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. This usually takes about 8-10 minutes.

4. Once the pasta is cooked, drain it and set it aside. I like to toss it with a little olive oil to prevent it from sticking together while I prepare the rest of the casserole.

Mixing the Ingredients

5. In a large mixing bowl, combine the cooked chicken, crumbled bacon, ranch dressing, garlic powder, onion powder, and a pinch of salt and pepper. Stir until everything is well coated with the ranch dressing.

6. Next, add the cooked pasta to the mixture. If you’re using frozen peas, now is the time to add them as well. Gently fold everything together until the pasta is evenly distributed throughout the chicken and bacon mixture.

7. Now, it’s time to add the cheeses! I like to reserve a little bit of each cheese for topping later, but feel free to mix it all in if you prefer. Add the shredded cheddar and mozzarella to the bowl and mix until everything is well combined.

Assembling the Casserole

8. Preheat your oven to 350°F (175°C). While the oven is heating, grab a 9×13-inch baking dish and lightly grease it with cooking spray or a little olive oil.

9. Pour the chicken, bacon, and pasta mixture into the prepared baking dish. Spread it out evenly with a spatula to ensure it cooks evenly.

10. If you reserved some cheese, sprinkle it on top of the casserole now. If you’re using breadcrumbs for a crunchy topping, sprinkle them evenly over the cheese layer.

Cooking the Casserole

11. Place the casserole in the preheated oven and bake for about 25-30 minutes. You want the cheese to be melted and bubbly, and the top to be slightly golden brown.

12. Once the casserole is done baking, carefully remove it from the oven. Let it sit for about 5-10 minutes before serving. This will help it set a little and make it easier to serve.

Garnishing and Serving

13. Before serving, sprinkle the chopped green onions on top for a fresh touch. This adds a nice pop of color and flavor to the dish.

14. To serve, scoop out portions with a large spoon and place them on plates. I love to pair this casserole with a simple side salad or some garlic bread for a complete meal.

15. Enjoy your delicious Chicken Bacon Ranch Casserole! It’s creamy, cheesy, and packed with flavor. Plus, it’s a great dish for leftovers, as it reheats beautifully in the microwave or oven.

Storage Tips

16. If you have any leftovers, store them in an airtight container in the refrigerator. They should last for about 3-4 days. To reheat, simply pop it in the microwave or oven until warmed through.

17. You can also freeze this casserole if you want to make it ahead of time. Just assemble it in the baking dish, cover it tightly with foil, and freeze. When you’re ready to bake