There’s something about a warm, bubbly casserole that just feels like a big hug on a plate. This Cheesy Chicken Bacon Ranch Casserole Recipe combines creamy, savory flavors with a hint of ranch tang and crispy bacon that makes it an absolute crowd-pleaser. Trust me, once you make this, it’ll quickly become your go-to comfort dish.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Cheesy Chicken Bacon Ranch Casserole Recipe
- Top Tip
- How to Serve Cheesy Chicken Bacon Ranch Casserole Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Cheesy Chicken Bacon Ranch Casserole Recipe
Why You'll Love This Recipe
What really gets me about this Cheesy Chicken Bacon Ranch Casserole Recipe is how it delivers on every level—creamy sauce, layers of flavors, and that irresistible bacon crunch. It’s comfort food without being bland, and it’s surprisingly easy to pull together on weeknights.
- Savory and Creamy: The rich ranch cheese sauce wraps everything in velvety goodness you’ll crave again and again.
- Bacon Boost: Crisp, crumbled bacon scattered in and on top adds fabulous smoky texture and flavor.
- Versatile and Balanced: Broccoli and peppers add freshness and texture, making it feel a little lighter despite all the cheese.
- Meal Prep Friendly: You can make it ahead, refrigerate, and bake when ready, which means dinner’s almost effortless on busy days.
Ingredients & Why They Work
Each ingredient in this Cheesy Chicken Bacon Ranch Casserole Recipe has a purpose, coming together to create that satisfying blend of textures and flavors. Picking the right pasta shape and quality cheeses can make a surprising difference, so here’s a little insight for your shopping list.
- Cavatappi, Ritoni, or Penne Pasta: These twists and tubes hold onto sauce perfectly, so every bite is loaded with cheesy ranch goodness.
- Broccoli: Adds a nice crunch and fresh bite, balancing out the richness of the cheese and bacon.
- Bacon: Cooking it in the oven makes for perfectly crisp bites with minimal mess. I always bake mine on foil-lined trays!
- Olive Oil & Butter: The combo gives depth to the sauce base and helps soften the veggies beautifully.
- Onion & Garlic: Essential aromatics that bring warmth and flavor beyond just cheese and ranch.
- Flour: Creates the roux that thickens your sauce—sub gluten-free flour if needed without losing texture.
- Half and Half & Chicken Broth: These liquids keep the sauce rich but not too heavy, with chicken broth adding umami balance.
- Ranch Dressing Mix (DIY or Packet): This is the secret seasoning powerhouse that gives this casserole its unmistakable tangy ranch flavor.
- Sour Cream (Optional): Stirred in for extra creaminess—Greek yogurt works too if you want to lighten it up.
- Sharp Cheddar & Mozzarella Cheese: Sharp cheddar packs the flavor punch while mozzarella melts beautifully for stretch and gooey texture.
- Shredded Rotisserie Chicken: Using pre-cooked chicken speeds up dinner, and the flavors soak right into the sauce.
Make It Your Way
I love to switch things up with this Cheesy Chicken Bacon Ranch Casserole Recipe depending on the season or what’s in my fridge. Feel free to customize—it’s super forgiving!
- Vegetable Swap: I sometimes toss in spinach or mushrooms instead of broccoli for a new twist; they soak up the sauce nicely.
- Cheese Variations: A mix of pepper jack with cheddar adds a subtle kick I enjoy for special occasions.
- Spice It Up: Add a pinch more red pepper flakes if you want that ranch with a little heat—just how I like it!
- Dairy-Free Option: Try coconut cream and dairy-free cheese alternatives; just note the flavor will shift a bit but it still works.
Step-by-Step: How I Make Cheesy Chicken Bacon Ranch Casserole Recipe
Step 1: Prep and Cook Pasta & Broccoli
Start by boiling your broccoli in salted water for just 3-5 minutes until bright green and tender-crisp, then shock it in cold water to keep it from overcooking. Next, cook your pasta al dente right in the same water—al dente is key because it’ll keep cooking in the oven and you don’t want mush!
Step 2: Sauté Aromatics and Build the Sauce
In a large saucepan, melt butter and olive oil together, then sauté diced onions until soft and translucent. Add bell peppers for a pop of color and garlic for that unmistakable savory hit. Sprinkle your flour over the veggies, stirring constantly to form a smooth roux that cooks out the raw flour taste—about 2 minutes.
Next, whisk in half and half, chicken broth, and ranch seasoning, along with your salt, basil, mustard, pepper, and a pinch of red pepper flakes. Keep whisking and simmer until the sauce thickens nicely (but don’t let it get too thick—it should coat the back of a spoon).
Step 3: Stir In Cheeses and Chicken
Lower the heat and whisk in 1 cup of sharp cheddar until melted, then 1 cup mozzarella for the perfect gooey stretch. Add the sour cream at this stage if you’re using it—it smooths out the sauce beautifully. Fold in shredded rotisserie chicken, broccoli, and half the cooked bacon, then gently toss in your pasta until everything is coated in that creamy ranch sauce.
Step 4: Assemble and Bake for Perfect Finish
Pour the pasta mixture into your greased 9x13 baking dish and spread evenly. Sprinkle the remaining cheddar on top and bake uncovered at 350°F for 15 minutes. Then, sprinkle the rest of your bacon over the casserole and bake another 5-10 minutes until bubbly and golden on top. Let it stand for a few minutes before serving to let the flavors settle.
Top Tip
Through lots of testing, I learned a few little things that make this Cheesy Chicken Bacon Ranch Casserole Recipe really shine. These tips helped me sidestep common pitfalls to make perfectly creamy, flavorful casserole every time.
- Don’t Overcook Pasta: Cooking noodles just al dente keeps them from turning mushy after baking.
- Watch Your Sauce Thickness: If the sauce thickens too much before baking, just stir in a splash of milk or broth—it’ll loosen right up.
- Bake Bacon in Oven: Baking bacon on foil-lined sheets keeps it crispy and makes cleanup a breeze.
- Season Gradually: Taste as you go—ranch seasoning can be potent, so add it slowly to avoid overpowering the sauce.
How to Serve Cheesy Chicken Bacon Ranch Casserole Recipe
Garnishes
I love a sprinkle of freshly chopped parsley or extra crispy bacon on top for a bit of color and crunch. For some brightness, a few thin slices of green onion add a zing that cuts through the richness perfectly.
Side Dishes
Pair it with a simple green salad tossed in tangy vinaigrette or some roasted Brussels sprouts. Garlic bread also works great if you want to keep the meal cozy and filling.
Creative Ways to Present
For family gatherings, I’ve plated individual servings in mini cast iron skillets for a rustic look, or spooned it into cute ramekins which always impress guests while keeping portion control easy.
Make Ahead and Storage
Storing Leftovers
Leftover casserole stores beautifully covered in the fridge for up to 5 days. I always use an airtight container or tightly cover the baking dish with foil to keep it super fresh.
Freezing
Freeze this casserole unbaked by wrapping tightly with plastic wrap and foil. When you’re ready, bake it right from frozen using the method I shared—this way, it tastes freshly made after reheating.
Reheating
I reheat leftovers either gently in the oven at 350°F until warm and bubbly, or in short bursts in the microwave, stirring in between, to keep creamy texture intact without drying it out.
Frequently Asked Questions:
Absolutely! Just cook and shred the chicken beforehand. Poached or grilled chicken breasts work really well. Just make sure it’s cooked through before adding it to the sauce.
Yes! Swap the regular flour for a gluten-free baking flour and opt for gluten-free pasta. The sauce will thicken just as well, and you’ll keep all the flavor you love.
Definitely! You can assemble everything a day ahead and refrigerate it without baking. When it’s dinner time, just bake until hot and bubbly following the recipe instructions.
It’s mild by default, with just a hint of heat from the red pepper flakes. You can easily adjust the spice level by adding more or leaving it out altogether based on your family’s taste.
Final Thoughts
Honestly, this Cheesy Chicken Bacon Ranch Casserole Recipe is one of those dishes that brings everyone to the table with smiles. It’s rich yet balanced, straightforward yet decadent, and warm in all the right ways. Give it a try—I promise you’ll feel like you’ve got a homemade classic your family will ask for again and again.
Print
Cheesy Chicken Bacon Ranch Casserole Recipe
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Chicken Bacon Ranch Casserole features tender rotisserie chicken, crispy bacon, broccoli, and pasta in a creamy homemade ranch cheese sauce, baked to bubbly perfection. It’s a comforting, crowd-pleasing dish perfect for an easy dinner or meal prep.
Ingredients
Pasta and Vegetables
- 1 pound cavatappi, ritoni or penne pasta
- 3 cups broccoli, cut into bite size pieces
- ½ onion, diced (or ½ teaspoon onion powder)
- 1 red bell pepper, chopped (optional)
- 3-4 garlic cloves, minced
Meat
- 1 pound bacon, cooked and crumbled
- 2 ½ cups shredded rotisserie chicken
Cheese and Dairy
- 2 tablespoons unsalted butter
- ½ cup sour cream (optional for extra creamy)
- 2 cups freshly shredded sharp cheddar cheese, divided
- 1 cup freshly shredded mozzarella cheese
Liquids and Seasonings
- 2 tablespoons olive oil
- ⅓ cup all-purpose flour
- 3 cups half and half (or substitute with milk whisked with 1 ½ tablespoons cornstarch)
- 2 cups low sodium chicken broth
- 1 (1 oz.) packet dry ranch dressing seasoning mix (2 tablespoons) or use DIY below
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon ground mustard
- ½ teaspoon pepper
- ¼ teaspoon red pepper flakes
DIY Ranch Seasoning (Optional)
- 1 tablespoon dried parsley
- 2 teaspoons dried dill
- 2 teaspoons dried chives
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon pepper
- ¼ teaspoon salt
Instructions
- Preheat and Prepare: Preheat oven to 350 degrees F. Lightly spray a 9×13 baking dish with nonstick cooking spray and set aside.
- Cook Broccoli: Bring a large pot of generously salted water to a boil. Add broccoli and cook for 5 minutes until tender. Remove using a slotted spoon, rinse with cold water, strain, and set aside on a plate.
- Cook Pasta: In the same boiling water, cook pasta until al dente according to package directions. Drain and set aside without overcooking.
- Sauté Vegetables: Melt 2 tablespoons butter with 2 tablespoons olive oil in a large saucepan over medium heat. Add diced onions and sauté for 4 minutes until soft. Add bell peppers (if using) and garlic, sauté for another 2-3 minutes.
- Make Roux: Sprinkle flour into the pan and cook while stirring for 2 minutes to cook out the raw flour taste.
- Add Liquids and Seasonings: Lower heat. Gradually whisk in half and half, chicken broth, ranch seasoning, salt, dried basil, ground mustard, pepper, and red pepper flakes. Bring to a simmer and cook over medium heat, stirring frequently, for 5-10 minutes until the sauce thickens but is not too thick.
- Add Cheese and Cream: Reduce heat to low. Whisk in 1 cup shredded cheddar cheese followed by 1 cup shredded mozzarella cheese until melted and smooth. Stir in sour cream until blended for extra creaminess.
- Combine Ingredients: Stir in shredded chicken, broccoli, and half of the crumbled bacon until evenly coated. Then fold in the cooked pasta. If your pan is small, transfer everything to a large pot to combine.
- Adjust Seasoning: Taste the mixture and adjust salt, pepper, or cayenne if desired.
- Assemble Casserole: Pour the mixture into the prepared baking dish and spread evenly. Sprinkle with remaining 1 cup shredded cheddar cheese.
- Bake: Bake uncovered for 15 minutes at 350 degrees F. Remove from oven and sprinkle remaining bacon over the top.
- Finish Baking: Return to oven and bake an additional 10 minutes until casserole is hot and bubbly.
- Rest and Serve: Let the casserole stand for 5 minutes before serving to set.
Notes
- Ranch seasoning mix should be added dry to the sauce, not prepared as directed on the packet.
- To make half and half, combine 1 ½ cups milk with 1 ½ cups heavy cream.
- Substitute all-purpose flour with gluten-free flour if needed.
- Sour cream can be replaced with full-fat plain Greek yogurt; nonfat Greek yogurt may separate when baked.
- If sauce thickens too much, thin with a bit of milk or chicken broth to desired consistency, especially important for meal prep.
- Oven bacon: Bake on a foil-lined rimmed sheet at 400 degrees F for 20 minutes (30 minutes for thick-cut) until crispy.
- To halve the recipe, use an 8×8-inch casserole dish and reduce ingredients accordingly.
- For meal prep, assemble casserole unbaked and refrigerate up to one day; bring to room temperature 30 minutes before baking.
- Store leftovers covered in refrigerator for up to 5 days; reheat in microwave or oven until warmed through.
- Freeze unbaked casserole wrapped in plastic wrap and foil for up to 3 months; bake from frozen with covered and uncovered stages as per instructions.
Nutrition
- Serving Size: 1 cup
- Calories: 490 kcal
- Sugar: 3 g
- Sodium: 610 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 90 mg

Leave a Reply