Creamy ranch chicken bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups shredded cooked chicken (rotisserie chicken works great)
02 -
8 oz cream cheese, softened
03 -
1 packet ranch seasoning mix
04 -
1 cup sour cream
05 -
1½ cups shredded cheddar cheese, divided
06 -
½ cup cooked bacon bits
07 -
1 cup pasta (rotini or penne), cooked al dente and drained
08 -
¼ cup chopped green onions, plus extra for garnish
09 -
Salt and pepper to taste
# Instructions:
01 -
Set your oven to 350°F (175°C) and let it preheat while you prepare the casserole.
02 -
In a large bowl, combine the softened cream cheese, ranch seasoning packet, and sour cream. Stir until completely smooth with no lumps remaining.
03 -
Gently fold in the shredded chicken, cooked pasta, bacon bits, half of the cheddar cheese (about ¾ cup), and the chopped green onions. Season with salt and pepper to your taste.
04 -
Spoon the mixture into a greased 9×13 inch baking dish, spreading it out in an even layer. Sprinkle the remaining cheddar cheese over the top.
05 -
Place the dish in your preheated oven and bake for 25-30 minutes until the casserole is hot throughout and the cheese on top is melted and starting to turn golden around the edges.
06 -
Remove from the oven and let the casserole rest for about 5 minutes before serving. Garnish with additional chopped green onions if desired.
# Notes:
01 -
This casserole can be assembled ahead of time and refrigerated until ready to bake. Just add 5-10 minutes to the baking time if cooking from cold.
02 -
Leftovers store well in the refrigerator for up to 3 days and can be reheated in the microwave.
03 -
For a lower-carb version, you can reduce or omit the pasta and add more chicken and vegetables.