Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 slices of bacon, cooked and crumbled
- 2 cups cooked pasta (such as rotini or penne)
- 1 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon chopped parsley (optional, for garnish)
Now, if you’re anything like me and sometimes find yourself short on specific ingredients, don’t fret. You can easily swap out the shredded chicken for rotisserie chicken or use turkey bacon if you prefer. Cooking should be flexible, just like those late, lively dinners from my childhood.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly to prevent sticking.
- In a large bowl, combine the shredded chicken, cooked pasta, crumbled bacon, ranch dressing, sour cream, milk, garlic powder, and onion powder. Stir until everything is well-coated and mixed.
- Season the mixture with salt and pepper to taste. Don’t be shy—taste it as you go! This is where the magic happens.
- Pour the mixture into the prepared baking dish, smoothing the top with a spatula.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Bake in the preheated oven for about 20–25 minutes, or until the cheese is melted and bubbly.
- If you like a little extra color, you can broil the casserole for an additional 2–3 minutes. Just keep an eye on it to make sure it doesn’t burn.
- Remove from the oven and let it cool slightly before serving. Garnish with chopped parsley if desired.
As you cook, remember to embrace the mess. A bit of chaos in the kitchen is a sign of creativity, just like my mom’s ability to create magic from a can of tomatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Chicken Bacon Ranch Casserole, recipe, cooking, food
