Chicken Ranch and Bacon Casserole

Chicken Ranch and Bacon Casserole


  • 1 pound Chicken Breast, boneless and skinless, cut into bite-sized pieces
  • 8 ounces bacon, cooked and crumbled
  • 1 tablespoon Olive Oil
  • 1 envelope Ranch Dressing Mix
  • 1 cup Mozzarella Cheese, shredded
  • ¾ cup Cheddar Cheese, shredded
  • Salt and pepper to taste
  • 1 jar Alfredo Sauce
  • 8 ounces pasta, your choice (shell macaroni or elbow macaroni)


  • Preheat your oven to 375°F (190°C).
  • Make sure to grease a 9×9 casserole dish to prevent the food from sticking.
  • Cook the bacon until it becomes crispy and then set it aside on some paper towels.
  • In a bag mix together the ranch dressing mix and olive oil. Add the chicken to the bag. Shake it well so that the chicken gets coated evenly.
  • Using the skillet you used for cooking bacon cook the chicken until it is no longer pink, in color.
  • Boil some pasta and drain it well. Transfer it into the greased casserole dish.
  • Combine the chicken with alfredo sauce. Gently stir them together with the pasta.
  • Sprinkle an amount of mozzarella cheese, cheddar cheese and crumbled bacon on top of everything.
  • Place the casserole dish in your preheated oven, for 15 minutes. Until you see bubbling and a golden crust forming on top.
  • Allow the casserole to rest for 5 minutes before serving. This will help all of its flavors come together nicely.

Enjoy your delicious Chicken Ranch and Bacon Casserole while it’s still warm!

Nutrition Information:

Serving Size: 1 serving (assuming recipe serves 4)

Calories: 650 | Total Fat: 38g | Saturated Fat: 15g | Trans Fat: 0g | Cholesterol: 120mg | Sodium: 1250mg | Total Carbohydrates: 37g | Dietary Fiber: 2g | Sugars: 3g | Protein: 38g