Chicken Bacon Ranch Casserole
Chicken bacon ranch casserole is smothered in alfredo and on the table in under 30 minutes for a quick and satisfying weeknight dinner.
Servings: 8
Ingredients
- 1 pound rotini pasta, cooked and drained
- 2 cups shredded cooked chicken
- 1 (15-ounce) jar Alfredo sauce
- ½ cup ranch dressing
- 6 slices bacon, cooked and crumbled
- 2 cups shredded mozzarella
- fresh parsley
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix the pasta, chicken, Alfredo sauce, and ranch dressing. Pour the pasta mixture into a 9 x 13 baking dish.
- Sprinkle the mozzarella cheese evenly over the top of the pasta, then sprinkle the bacon on top. Bake 15-20 minutes, until hot and bubbly. Sprinkle with fresh parsley before serving.
Notes
Make ahead of time. Make chicken bacon ranch casserole ahead of time and store it in the fridge or freezer. To freeze: Use a disposable baking pan. Assemble the dish as directed, but do not bake. Allow the ingredients to cool. Cover the dish with plastic wrap then wrap it with aluminum foil. Label and freeze for 1-2 months.
Bake directly from the freezer, just be sure to add about 30 minutes to the bake time. Or thaw it overnight in the fridge.
STORE. Divide leftovers into individual serving sizes and store them in an airtight container in the fridge for 2-3 days.
FREEZE for up to 2 months. Reheat in the microwave or in a pot on the stove. To help smooth out the texture, add a little milk.
Nutrition
Calories: 436kcal | Carbohydrates: 44g | Protein: 16g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 453mg | Potassium: 190mg | Fiber: 2g | Sugar: 2g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 1mg