Chicken Bacon Ranch Casserole

Ingredients

• 12 oz rotini pasta
• 3 cups cooked shredded chicken
• 8 slices bacon, cooked crisp and chopped
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups milk
• 4 oz cream cheese, softened
• 1 tbsp dry ranch seasoning
• 1 1/2 cups shredded cheddar cheese, divided
• 1/2 cup shredded mozzarella
• 2 tbsp chopped chives
• 1/4 tsp black pepper

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish. Bring a large pot of salted water to a boil while you chop the cooked bacon and prepare the remaining ingredients.
2. Step 2.Cook the rotini for about 2 minutes less than the package recommends for al dente pasta. Drain it well without rinsing, because slightly undercooked pasta finishes cooking in the sauce during baking.
3. Step 3.Melt the butter in a large saucepan over medium heat, add the garlic, and stir for about 30 seconds until fragrant. Sprinkle in the flour and cook for 1 minute while whisking so the sauce will not taste floury.
4. Step 4.Gradually whisk in the milk until smooth, then simmer gently for 3–4 minutes until the sauce thickens. Reduce the heat and whisk in the softened cream cheese until no visible lumps remain.
5. Step 5.Stir in the ranch seasoning, black pepper, 1 cup cheddar, and the mozzarella. Keep the heat low and stir only until the cheese is melted and the sauce looks smooth and creamy.
6. Step 6.Add the drained pasta, shredded chicken, and about three-quarters of the cooked bacon to the sauce. Fold everything together until the pasta is evenly coated and the chicken is distributed throughout.
7. Step 7.Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup cheddar and the reserved bacon over the top so each serving gets a crisp, savory finish.
8. Step 8.Bake uncovered for 20–25 minutes, until the edges are bubbling and the cheese on top is melted. If the casserole was assembled from chilled ingredients, allow a few extra minutes and check the center carefully.
9. Step 9.Remove the casserole from the oven and let it rest for 5–8 minutes. Sprinkle with chopped chives just before serving so they stay fresh-looking and add a mild onion flavor.
10. Step 10.Serve while hot, pairing it with a crisp salad or steamed vegetables to balance the rich sauce. Refrigerate leftovers promptly once the casserole has cooled enough to cover safely.