Chicken Bacon Ranch Pasta is a foolproof casserole recipe that's ready in less than 30 minutes! Tender chicken, crispy bacon, chiles, and pasta are combined in a creamy sauce then layered with cheese and baked. It's perfect for busy weeknights because it's make-ahead and freezable, too!
Mix the chicken, pasta, ¾ths of the bacon, and chiles together in a large bowl.
Shred the Mozzarella and Cheddar and mix together.
Whisk the cream of chicken soup, cream cheese, and Ranch seasoning together.
Stir into the pasta mixture.
Add a layer of the pasta mixture to the baking dish.
Cover with ½ of the cheese.
Add another layer of the pasta mixture.
Bake for 15 minutes.
Remove from oven and cover with the remaining cheese.
Sprinkle with the remaining bacon.
Bake for 10 minutes or until cheese is melted and casserole is heated all the way through.
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Notes
Storage:Refrigerate leftovers in an airtight container for up to five days or freeze for up to three months.Tips:
Shred the cheese from a block. The pre-shredded cheese in bags has a cellulose powder mixed with it to keep it from sticking together - and it will keep it from melting properly.
Make this quick and easy with precooked chicken from the store. Either pick up rotisserie chicken or grilled chicken strips.
Use an aluminum casserole dish for freezing if you are making this ahead of time.
Any kind of pasta will work.
Double up on the cream cheese to make it extra rich and creamy.