Chicken Bacon Ranch Casserole Recipe

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Are you looking for a warm, comforting meal that’s easy to make? This chicken bacon ranch casserole is perfect for you! It combines tender chicken, crispy bacon, and creamy Alfredo sauce with ranch seasoning for a flavorful dish your whole family will love.

You’ll only need about 10 minutes of prep time before popping it in the oven. While it bakes, you can relax or take care of other tasks. In just 40 minutes total, you’ll have a cheesy, satisfying meal ready to serve. This recipe makes 4 servings, so it’s great for a family dinner or meal prep for the week.

Exact Ingredients List

Here’s what you’ll need to make this tasty chicken bacon ranch casserole:

• 1/2 pound bacon, chopped
• 1 pound boneless, skinless chicken breast, cubed
• 8 ounces penne pasta
• 15-20 ounces Alfredo sauce
• 1 packet ranch dressing seasoning mix
• 1/4 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese

You’ll also want to have cooking spray on hand to grease your baking dish. For extra flavor, you can add some sliced green onions as a garnish when serving.

Make sure to cube the chicken into bite-sized pieces. This helps it cook faster and more evenly. The bacon should be chopped into small bits too.

For the Alfredo sauce, you can use store-bought or make your own. The amount may vary based on how saucy you like your casserole.

Instructions

Preheat your oven to 350°F and grease a 2-quart casserole dish with cooking spray.

Start by cooking the bacon in a cold skillet over medium heat. Cook until crispy, then set aside on a plate.

Next, cook the chicken cubes in the same skillet for 6-7 minutes until browned. Remove from heat when done.

While the chicken cooks, boil the penne pasta until al dente. Drain and return to the pot.

Mix the cooked pasta with chicken, half the bacon, Alfredo sauce, ranch mix, parmesan, and Italian seasoning.

Pour this mixture into your baking dish. Top with mozzarella, cheddar, and remaining bacon.

Bake for 25 minutes until the cheese melts and sauce bubbles. Let it cool on a wire rack for 5-10 minutes.

Your casserole is ready! Add some sliced onions on top if you’d like, then dig in and enjoy your creamy, cheesy meal.

Possible Substitutes List

You can swap out some ingredients in this chicken bacon ranch casserole to suit your taste or dietary needs. Here are some easy swaps:

• Pasta: Try rotini, fusilli, or bow-tie pasta instead of penne.
• Chicken: Use turkey breast or shredded rotisserie chicken for a quick option.
• Bacon: Turkey bacon or vegetarian bacon bits work well too.

For a lighter version, try these changes:

• Alfredo sauce: Use a low-fat version or make your own with Greek yogurt.
• Cheese: Pick reduced-fat cheese or use less of the full-fat kind.

Don’t have ranch seasoning? Mix dried herbs like dill, parsley, and garlic powder.

Want more veggies? Add some broccoli, spinach, or bell peppers to the mix. They’ll taste great and add color to your dish.

Remember, these swaps might change the flavor a bit. But they’ll still give you a yummy casserole to enjoy!

How To Make It Diabetes-Friendly

You can make this tasty casserole more diabetes-friendly with a few easy changes. Start by swapping the regular pasta for whole wheat or high-fiber pasta. This will help slow down sugar absorption.

Cut back on the bacon and cheese to reduce fat and calories. Use half the amount called for in the recipe. Pick low-fat versions of the cheeses too.

Replace the Alfredo sauce with a lighter option. Try mixing Greek yogurt with low-fat milk and seasonings for a creamy but healthier sauce. You can also use a store-bought light Alfredo sauce.

Add more veggies to boost fiber and nutrients. Mix in chopped broccoli, spinach, or bell peppers. This helps fill you up with fewer carbs.

Use skinless chicken breast to keep the protein lean. Season it well with herbs and spices for lots of flavor without extra calories.

Watch your portion sizes. Stick to a smaller serving and pair it with a big side salad. This lets you enjoy the casserole while keeping your blood sugar in check.

Tips, Tricks & Storing

Make sure to cook your pasta al dente. It will continue cooking in the oven, so you don’t want it to get mushy.

You can use rotisserie chicken to save time. Just shred it and add it to the casserole.

Try different cheese combinations. Pepper jack or Colby can add a nice twist.

To make ahead, assemble the casserole but don’t bake it. Cover and refrigerate for up to 2 days. When ready to eat, let it sit at room temperature for 30 minutes before baking.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until hot.

To freeze, wrap the unbaked casserole tightly in plastic wrap and foil. It will keep for up to 3 months. Thaw in the fridge overnight before baking.

For a lighter version, use low-fat Alfredo sauce and reduced-fat cheese. You can also swap the pasta for cauliflower florets.

Add some veggies like broccoli or peas for extra nutrition and color.