Chicken Bacon Ranch Casserole is comfort food and ready in under 20 minutes. It has all the flavors of Ranch Dressing and Alfredo Sauce that you love, in a casserole dish combined with pasta. A winner that the whole family will love.
Why you want to make this Chicken Bacon Ranch Casserole
When I tell you how easy everything comes together, you know this is going to be the most requested recipe in your house, because it tastes just amazing.
If you ask me what comfort means, friends, this casserole is it: creamy sauces, lots of great flavors and of course using leftover pasta which makes the preparation from scratch and so simple.
In some recipes you should make a Ranch and an Alfredo sauce. This is great, but let’s be real, it’s a bit of a hassle to make these two sauces and then just mix them. Instead, it is so much better when we just give all the base ingredients together and get a result that is out of this world amazing with all the wonderful flavors.
The Chicken Bacon Ranch Casserole comes together really fast and even better is that you don’t have to have any cooking knowledge. I tell you from the first to last bite you will feel like you eat fine dining in a fancy restaurant.
What you need for this Chicken Bacon Ranch Casserole recipe
Pasta: I use leftover pasta, so you can make it ahead of time. Penne is amazing here, but use whatever you have on hand: bowtie, fusilli, rotini or macaroni are also yummy. A short pasta in my opinion is best, because makes scoop and serving up so much easier. Keep in mind if you make your pasta way ahead to mix some vegetable oil with your pasta. This prevents your pasta from sticking together and comes also in handy when making a bigger batch for more dishes.
Vegan chicken and bacon bites: both are great for a meaty, comforting texture and a meaty flavor.
Seasonings: garlic, onion powder, dried parsley, chives, dill – think of them as your homemade ranch seasoning that adds so much fantastic flavor to this Chicken Bacon Ranch Casserole. It also a great seasoning for almost any dishes.
Vegan mayo, sour cream, oat milk: these are easy ingredients to create an amazing and creamy, rich sauce that tastes great. Sour cream provides a great tang, mayo adds so much creaminess and makes a velvety sauce.
Cheddar and mozzarella shreds: cheddar has a deep savory flavor and mozzarella in contrast is mild and creamy. Both together are so great and make this dish extra enjoyable.
How to make Chicken Bacon Ranch Casserole
Preheat oven to 390°F get a 8×11 inch casserole dish ready.
On to the stove, heat a skillet on medium and add 2 Tbsp olive oil. Wait until the oil is hot, add bacon bites and chicken. Cook everything for around 3 minutes, remove from the stove and set aside.
In a bowl, combine pasta, sour cream, mayo, milk, parsley, chives, dill, garlic, onion powder, bacon, chicken, 3/4 of the mozzarella shreds. Season with a pinch salt and pepper.
Give everything into the casserole dish, on top add remaining mozzarella and all of the cheddar. Bake for 15 minutes, remove from the oven and allow to cool down for around 3 minutes.
Serve in bowls or on plates.
Leftovers and freezing
I don’t believe you will have any leftovers of this Chicken Bacon Ranch Casserole that you might want to freeze. It is so good, it won’t last long.
Leftovers can be stored for around 4 days in fridge and reheat fast.
You can freeze this dish for 3 months. Let cool completely, then store in an airtight container or wrap with a cling wrap and aluminum foil around your casserole to prevent freezer burn.
Reheat at low temperature in your oven or microwave.
Tips and tricks
This Chicken Bacon Ranch Casserole is so versatile. It tastes great with almost everything: you can use rice, potatoes, broccoli, spinach or whatever you have on hand.
I can imagine for a spicy flavor: red pepper flakes or roughly chopped jalapenos are great.
For a more prominent cheesy flavor you can use just cheddar shreds, but I like the combination of cheddar and mozzarella a lot.
More casserole recipes that you need to try
- Cowboy Casserole
- Cabbage Roll Casserole
- Tater Tot Casserole
- Broccoli Rice Casserole
- Taco Casserole
- Zucchini Casserole
Try this Chicken Bacon Ranch Casserole and you know it is really great, yes.
- 4 cups leftover pasta (use gf if you want to)
- 2 Tbsp olive oil
- 7 oz vegan chicken
- 5 oz bacon bites
- 4 oz vegan mozzarella shreds
- 1 tsp parsley
- 2 tsp garlic powder
- 1 tsp chives
- 1 tsp dill
- 1/2 tsp onion powder
- 7 oz dairy free sour cream
- 6 oz vegan mayo
- 1/3 cup vegan cheddar shreds
- 1 cup oat milk
- salt, pepper to taste
- Start by preheating your oven to 390°F and set a 10x10 inch casserole ready.
- Use a skillet or casserole on the stove over medium heat. Add olive oil. Wait until hot, then add bacon bites and chicken. Cook properly for around 3 minutes.
- Now in a bowl combine cooked pasta with sour cream, milk, mayo, chives, dill, parsley, garlic, onion, bacon, chicken, 3/4 part of the mozzarella. Mix everything together and add a pinch salt and pepper.
- Add everything to your casserole dish and sprinkle with rest mozzarella and all of the cheddar. Bake for 15 minutes until cheesy and melty. Remove after baking from your oven, but allow to set up for 3 minutes.
Nutrition Information:Yield: 6 Serving Size: 1.5 cups
Amount Per Serving: Calories: 668Total Fat: 44gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 76mgSodium: 818mgCarbohydrates: 39gFiber: 2gSugar: 8gProtein: 28g