Dump & Bake Ranch Chicken Casserole

Tools Needed

• Mixing Bowls

• Kitchen Knife Set

• Nonstick Skillet (for bacon)

• Silicone Spatula Set

• Cheese Grater

• 9×13 Baking Dish

• Measuring Cups & Spoons

Ingredients

• 3 cups cooked chicken (shredded or cubed)

• 12 oz pasta (penne, rotini, rigatoni work best)

• 1 packet ranch seasoning mix

• 1 (10.5 oz) can cream of chicken soup

• 1 cup sour cream

• 1 cup milk or chicken broth

• 2 cups shredded cheddar cheese

• ½ cup mozzarella cheese

• 1 cup cooked, crumbled bacon

• 1 teaspoon garlic powder

• ½ teaspoon black pepper

• Fresh parsley (optional garnish)

Instructions

Step 1 — Preheat Oven
Preheat your oven to 375°F (190°C) and grease a 9×13 casserole dish.

Step 2 — Cook the Pasta
Boil pasta until al dente (slightly firm).
Drain and set aside.

Step 3 — Make the Creamy Ranch Sauce

In a large mixing bowl, whisk together:

• cream of chicken soup

• sour cream

• milk or broth

• ranch seasoning

• garlic powder

• black pepper

It should be smooth and creamy.

Step 4 — Add Chicken, Bacon & Cheese

Stir in:

• cooked chicken

• half of the bacon

• 1½ cups cheddar cheese
  
  Mix gently.

Step 5 — Add the Pasta
Fold the cooked pasta into the creamy mixture until everything is coated.

Step 6 — Assemble the Casserole
Pour the mixture into your baking dish.

Top with:

• remaining cheddar

• mozzarella

• remaining bacon

Always add bacon on top — it crisps perfectly

Step 7 — Bake
Bake 20–25 minutes, until:

• cheese is melted

• edges are bubbly

• top is golden
  

Step 8 — Serve
Sprinkle with fresh parsley.
Let sit 5 minutes before serving.

Tips & Variations

• Add broccoli for a “ranch chicken broccoli bake”

• Use pepper jack cheese for spice

• Use rotisserie chicken for fast prep

• Add cooked mushrooms or spinach

• Swap pasta for rice (pre-cooked)

Storage

• Refrigerate 3–4 days

• Freeze up to 2 months

• Reheat in oven 350°F for 15 minutes or microwave