Food and Recipes Dish Casserole Chicken-Bacon Ranch Casserole 5.0 (6) 6 Reviews A no-fail, family-favorite chicken casserole. By Julia Levy Julia Levy Julia is an experienced cook with a demonstrated history of working in the publishing industry. She is skilled in catering, food & beverage, event planning, and menu development. She tests and develops recipes in the DotDash Meredith Test Kitchen for Southern Living. Southern Living's editorial guidelines Updated on December 27, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 50 mins Servings: 6 Jump to recipe Three words that always guarantee a slam dunk at supper time? Chicken, bacon, and ranch. Throw them all in a casserole dish with hearty penne pasta and a creamy, cheesy sauce to bind it all together? Slam. Dunk. This family-friendly casserole recipe is the new addition to your weeknight lineup that you never knew you needed—and will happily earn you praises every time. It's equally great for when you need a crowd-pleasing make-and-take dish or when you want something that reheats well at home as leftovers. Fred Hardy; Food Stylist: Karen Rankin; Prop Stylist: Christine Keeley The best part about this chicken-bacon-ranch casserole dish is undoubtedly the short ingredient list and the super easy prep. It's a lot of stirring and pouring (not a lot of chopping or fussing!), which is right up our alley on any busy weeknight. The bacon adds a salty crunch to the incredibly rich, creamy casserole, while the penne pasta is the hearty, chewy component you'll keep dreaming about afterwards. One of our Test Kitchen Professionals put it best: "This is comfort food at its finest." You'll make this Chicken-Bacon Ranch Casserole recipe over and over again. Ingredients 8 oz. uncooked mini penne 4 bacon slices, chopped 1 Tbsp. minced garlic (about 3 garlic cloves) 3/4 cup heavy whipping cream 1 (8-oz.) pkg. cream cheese, cubed and softened 2 oz. Parmesan cheese, grated (about 1/2 cup) 2 Tbsp. ranch dressing and seasoning mix (from 1 [1-oz.] pkg.) 1/4 tsp. black pepper 3 cups shredded, cooked chicken (from 1 rotisserie chicken) 8 oz. low-moisture part skim mozzarella cheese, shredded (about 2 cups) divided Cooking spray 2 Tbsp. chopped fresh flat-leaf parsley Directions Preheat oven to 375°F. Cook penne according to package directions; drain, reserving 1 cup cooking water. Place pasta in a large bowl, and set aside. Heat a large skillet over medium. Add bacon, and cook, stirring often, until crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Reserve drippings in skillet. Add garlic to hot drippings in skillet over medium, and cook, stirring constantly, until fragrant, about 1 minute. Whisk in whipping cream and cream cheese; cook, whisking often, until cream cheese is melted and mixture is smooth, about 2 minutes. Brittany Conerly; Prop Stylist: Christina Brockman-Prop Stylist; Food Stylist: Karen Rankin Remove from heat, and stir in Parmesan, ranch dressing mix, pepper, and reserved 1 cup cooking water. Pour over pasta. Fold in chicken and 1 cup of the mozzarella cheese. Brittany Conerly; Prop Stylist: Christina Brockman-Prop Stylist; Food Stylist: Karen Rankin Pour mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Top with bacon and remaining 1 cup cheese. Brittany Conerly; Prop Stylist: Christina Brockman-Prop Stylist; Food Stylist: Karen Rankin Bake in preheated oven until golden and bubbly, about 20 minutes. Sprinkle with parsley, and serve hot. Rate it Print