Chicken Bacon Ranch Casserole in the Pressure Cooker
This cheesy and comforting casserole combines tender chicken, crispy bacon, and creamy ranch Alfredo sauce for an easy and satisfying meal cooked quickly in the pressure cooker. Perfect for busy weeknights, it features gooey melted mozzarella and a golden baked crust.
Equipment
- 1 9x13 inch baking dish to finish with a golden cheese crust
- 1 skillet for cooking bacon
- 1 large mixing bowl to mix sauce and ingredients
- 1 stove for boiling pasta and cooking bacon
- 1 oven for baking casserole
Ingredients
Main ingredients
- 8 oz uncooked pasta penne or what’s on hand
- 6 strips thick-cut bacon cut small for crispy bits
- 15 oz creamy Alfredo sauce jar
- 1 oz ranch seasoning packet
- 2 cups shredded cooked chicken rotisserie works perfect
- 2 cups shredded mozzarella cheese fresh or pre-shredded
Instructions
Instructions
- Preheat your oven to 350 degrees F. While preheating, boil your pasta until al dente.
- Cook the bacon in a skillet on medium heat until crispy but not burnt. Drain on paper towels.
- In a large mixing bowl, stir the Alfredo sauce with the ranch seasoning packet until well blended.
- Add the drained pasta, crispy bacon pieces, shredded chicken, and half of the mozzarella. Stir until coated in sauce.
- Spray or grease a 9x13 inch baking dish to prevent sticking. Pour the mixture evenly into the dish and smooth out.
- Sprinkle the remaining mozzarella cheese over the top for a golden bubbly crust.
- Bake in the preheated oven for 20 to 25 minutes until cheese bubbles and edges are golden.
- Remove from oven and let rest a few minutes for natural release, allowing it to firm up before serving.
- Serve warm and enjoy your cheesy chicken bacon ranch casserole.
Notes
Optional herbs like parsley or chives can be sprinkled on top at the end for added flavor. You can also use pre-cooked bacon bits to save time or swap pasta shapes as you like.