Chicken-Bacon Ranch Casserole
This creamy and cheesy chicken-bacon ranch casserole is perfect for a comforting dinner. Loaded with tender chicken, crispy bacon, and a rich ranch-infused sauce, it comes together quickly with a pressure cooker and finishes in the oven for a bubbly, golden top.
Ingredients
Main ingredients
- 8 oz uncooked mini penne cooks up just right without getting mushy in pressure cooker
- 4 slices bacon chopped, crispy bits that make this casserole sing
- 1 tablespoon minced garlic about 3 cloves
- ¾ cup heavy whipping cream adds creamy richness
- 8 oz cream cheese cubed and softened, helps create that luscious sauce
- 2 oz grated Parmesan cheese about ½ cup, sharp, nutty flavor kick
- 2 tablespoons ranch dressing and seasoning mix so easy to add herb and spice flavor
- ¼ teaspoon black pepper just a little bite
- 3 cups shredded cooked chicken rotisserie works best, juicy and tender protein star
- 8 oz shredded mozzarella cheese about 2 cups, divided for inside mix and topping
Instructions
Instructions
- Preheat your oven to 350°F (175°C). You’ll pop the dish in there after the pressure cooking for that perfect finish.
- Cook mini penne according to the package directions until al dente. Drain and set it aside so it don’t get mushy later.
- In a skillet over medium heat, cook chopped bacon until crispy. Drain on paper towels and get ready for that crunch.
- In the same skillet, toss in the minced garlic and sauté for just about a minute till it smells so good.
- Add heavy whipping cream, cream cheese cubes, Parmesan, ranch dressing mix, and black pepper to skillet. Stir it up real good till the sauce is smooth and creamy.
- Mix in shredded chicken, cooked penne, and half the mozzarella cheese right into the sauce. Everything gets cozy together.
- Spray a 9x13 inch baking dish with cooking spray. Transfer your mixture there and then sprinkle that crispy bacon and the rest of the mozzarella evenly over the top.
- Bake uncovered for 20 to 25 minutes until all the cheese is melted and bubbly. Let it cool a bit before digging in so your mouth don't get burnt.
Notes
Keep leftovers in an airtight container in the fridge for 3 to 4 days. Freeze in portions using freezer-safe containers and thaw overnight before reheating. Reheat in microwave or oven until bubbly. Avoid freezing pasta too long; best eaten within a month for optimal taste and texture.