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Chicken Ranch Casserole

Creamy Chicken Ranch Casserole Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 8 oz dry rotini or penne pasta
  • 2 cups cooked shredded chicken
  • 2 cups frozen broccoli florets
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1 packet (1 oz) dry ranch dressing mix
  • 1 ½ cups shredded sharp cheddar cheese
  • 4 slices cooked bacon, crumbled and divided
  • 2 green onions, sliced
  • ½ cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • Salt and black pepper, to taste

Method
 

  1. In a large bowl, stir together the cream of chicken soup, sour cream, ranch packet, 1 cup cheddar, and black pepper until smooth.
  2. Fold in the cooked pasta, shredded chicken, frozen broccoli, and half the crumbled bacon until evenly coated.
  3. Transfer the mixture into a buttered 9x13-inch baking dish and spread into an even layer.
  4. Toss the panko with melted butter and sprinkle over the casserole. Bake at 375°F (190°C) for 25 to 30 minutes until the top is golden and the edges bubble.
  5. Remove from oven, top with remaining bacon and green onions. Let rest 5 minutes, then serve.

Notes

Let the casserole rest for a few minutes after baking so the sauce thickens slightly. Rotisserie chicken makes this even faster.