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A white pasta bowl filled a serving of creamy chicken bacon ranch casserole

Creamy Chicken Bacon Ranch Casserole

Course: Entree
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Resting time: 10 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Calories: 983kcal
Author: Kris Longwell
This ultra-decadent version is the ultimate comfort food, featuring a luxurious 4-cup ranch mornay sauce and an amazing sauce-to-pasta ratio for maximum creaminess. Ditching the canned soup for a from-scratch velvety base, every spiral of fusilli is drenched in cheesy, zesty goodness and topped with a signature buttery panko-bacon crunch!
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Equipment

  • 9"x13" baking dish or large (12") oven-safe skillet (ie, cast-iron)

Ingredients

  • 4 cups chicken cooked and cubed, see NOTES
  • 1 lb bacon thick-cut, cut into cubes or pieces
  • 12 oz pasta ie, fusilli, penne, rigatoni

For the Sauce

  • 3 tablespoon unsalted butter plus the reserved 2 tablespoon bacon grease, plus extra for greasing the dish
  • 2 cloves garlic minced (optional)
  • 5 tablespoon all-purpose flour
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 oz Ranch seasoning 1 packet, see NOTES
  • 1 teaspoon black pepper (optional)
  • 2 cups white cheddar shredded, divided
  • 1 cup Monterey Jack shredded, divided
  • ½ cup Parmesan cheese freshly grated

For the Toppings

  • ¼ cup Panko breadcrumbs Italian or plain
  • 2 tablespoon unsalted butter melted
  • 2 tablespoon chives snipped, for garnish (optional)
  • Ranch dressing for serving (optional)

Instructions

Do Ahead

  • Roast the chicken, cool, and shred or cube. Or, shred two rotisserie chickens.
    4 cups chicken

Make the Casserole

  • Preheat oven to 400°F.
  • Bring a pot of salted water (about 1 to 2 tbsp) to a boil.
  • In a large skillet (12"), add the chopped bacon and cook over medium heat. until crispy. Remove with a slotted spoon to a plate lined with paper towels. Remove all but 2 tablespoons of the rendered grease.
    1 lb bacon
  • Meanwhile, add the pasta to the boiling water and stir occasionally until al dente (usually 1 to 2 minutes less than the package instructions). The pasta will cook more while baking. Set aside (don't do this too far in advance. If you do, toss the cooked pasta with a little olive oil to keep it from sticking to each other).
    12 oz pasta
  • Add the butter to the 2 tablespoon of bacon grease in the pan and melt over medium heat. Add the garlic and sauté, stirring often, for 30 seconds.
    3 tablespoon unsalted butter, 2 cloves garlic
  • Stir in the flour and cook for 1 minute. Slowly whisk in the milk and the heavy cream. Whisk until lumps are gone. Stir until thickened, usually 3 to 5 minutes.
    5 tablespoon all-purpose flour, 2 cups whole milk, 2 cups heavy cream
  • Stir in the Ranch seasoning and pepper if using. Stir in half of the cheddar cheese, half of the Monterey Jack cheese, and all of the grated Parmesan. Stir until melted. Remove from the heat.
    1 oz Ranch seasoning, 1 teaspoon black pepper, 2 cups white cheddar, 1 cup Monterey Jack, ½ cup Parmesan cheese
  • Use a large wooden spoon or spatula to fold in the cooked chicken, pasta, and half of the bacon.
  • Use your fingers to mix the melted butter (2 tbsp) with the Panko breadcrumbs in a small bowl.
    ¼ cup Panko breadcrumbs, 2 tablespoon unsalted butter
  • Grease your baking dish with softened butter. Transfer the casserole mixture to the dish and smooth the top with the spatula. Top with the remaining cheese, bacon, and buttered breadcrumbs.
  • Bake for 15 to 20 minutes, until bubbly, and the breadcrumbs are lightly browned.
  • Remove from oven and let rest for 5 10 10 minutes. Garnish with snipped chives. Serve at once, with Ranch dressing on the side, if desired.
    2 tablespoon chives, Ranch dressing

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • The Cooked Chicken: For maximum flavor and juiciness, we recommend roasting your own chicken. Rub two large skin-on, bone-in chicken breasts with olive oil, salt, and pepper. Roast at 400°F (200°C) for 35–45 minutes until the internal temperature reaches 165°F. Once cool enough to handle, discard the skin and bones and shred the meat. Or, shred the meat from 2 rotisserie chickens. 
  • Mind the Salt: Between the bacon, the sharp cheeses, and the Ranch seasoning packet, this dish has plenty of built-in salt. We strongly recommend using unsalted butter for your sauce and tasting the mixture after the cheese has melted before adding any additional salt.
  • Undercook Your Pasta: Because the fusilli will continue to cook in the oven while absorbing that luxurious sauce, boil it for 2–3 minutes less than the package directions. It should be very firm (al dente) when you drain it.
  • Grate Your Own Cheese: For the smoothest, creamiest melt, avoid the pre-shredded bags. Those are coated in potato starch to prevent clumping, which can make your sauce feel grainy. Grating your own from the block makes a world of difference!
  • The "Extra Creamy" Ratio: This version uses a high sauce-to-pasta ratio (4 cups of liquid to 12 oz of pasta). If you prefer a heartier, "tighter" bake that holds its shape more firmly, you can increase the pasta to a full 16-ounce box.

Nutrition

Calories: 983kcal | Carbohydrates: 45g | Protein: 35g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 196mg | Sodium: 1087mg | Potassium: 465mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1726IU | Vitamin C: 1mg | Calcium: 518mg | Iron: 2mg