Chicken
Bacon Ranch
Casserole

Tools Needed

• 9×13 baking dish

• Large mixing bowl

• Cheese grater

• Cutting board

• Sharp knife

• Sauce whisk

• Large pot (for pasta)

• Colander

• Measuring cups & spoons

Ingredients

Main Casserole

• 3 cups cooked chicken, shredded or chopped

• 8 oz elbow macaroni (about 2 cups uncooked), cooked and drained

• 1 can (10.5 oz) cream of chicken soup

• 1 cup sour cream

• 1 cup shredded cheddar cheese

• ½ cup shredded mozzarella

• 1 packet ranch seasoning (1 oz)

• ½ cup milk or half-and-half

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ tsp onion powder

• 1 cup crispy cooked bacon, chopped

Instructions

1. Prep & Preheat

• Preheat oven to 375°F.

• Grease a 9×13 baking dish.

2. Cook Pasta

• Cook macaroni until just al dente.

• Drain and set aside.

3. Make the Creamy Ranch Sauce

In a large bowl, whisk together:

• cream of chicken soup

• sour cream

• milk

• ranch seasoning

• cheddar

• mozzarella

• garlic powder

• onion powder

• black pepper

Mix until smooth and creamy.

4. Combine Everything

• Add cooked chicken, macaroni, and HALF of the chopped bacon.

• Stir until evenly coated in the creamy sauce.

Topping

• ½ cup crushed Ritz crackers OR breadcrumbs

• 2 tbsp melted butter

• Extra bacon + parsley for topping (optional)

5. Add to Baking Dish

• Pour everything into your 9×13 dish and spread evenly.

6. Make the Topping

Mix together:

• crushed crackers

• melted butter

Sprinkle across the top of the casserole.

7. Bake

Bake for 25–30 minutes or until:
✔ bubbly,
✔ golden on top,
✔ heated through.

8. Finish & Serve

• Sprinkle extra bacon on top.

• Add chopped fresh parsley if desired.

Serve warm!

Storage

• Fridge: 3–4 days (airtight container)

• Freezer: Up to 2 months

• Reheat:

  • Oven: 350°F for 10–15 minutes

  • Microwave: 1–2 minutes per serving