Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Cook the pasta according to the package instructions until it’s al dente. Drain and set aside.
In a large mixing bowl, combine the cooked and shredded chicken and crumbled bacon.
In another bowl, whisk together the ranch dressing, sour cream, milk, garlic powder, and chopped chives or green onions. Season with salt and black pepper to taste.
Add the cooked pasta to the chicken and bacon mixture.
Pour the ranch dressing mixture over the pasta, chicken, and bacon. Toss everything together until well coated.
Stir in the shredded cheddar and mozzarella cheese.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Bake in the preheated oven for about 25-30 minutes, or until the casserole is hot and bubbly, and the cheese is melted and slightly golden on top.
If desired, garnish the casserole with fresh parsley before serving.
Serve your Bacon, Chicken, and Ranch Casserole hot as a complete meal or with a side salad.
This casserole is a delightful combination of flavors and textures, and the creamy ranch sauce adds a delicious twist to a classic chicken and bacon dish. Enjoy!


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