Ingredients
- 3 cups cooked chicken breast, shredded or cubed
- 8 slices bacon, cooked and crumbled
- 1 cup ranch dressing
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- ½ teaspoon black pepper
- 1 pound pasta of choice (penne or rotini work well)
- 2 tablespoons chopped chives for garnish
Substitutions are always welcome. If you’re out of ranch dressing, a mixture of mayonnaise and buttermilk with herbs can work beautifully. For a lighter version, Greek yogurt can replace sour cream, and turkey bacon offers a leaner alternative.
Instructions
- Preheat your oven to 375°F. Grease a 9×13 inch baking dish and set aside. I love using a ceramic dish for even cooking.
- In a large pot, cook the pasta according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine the ranch dressing, sour cream, garlic powder, onion powder, dried dill, and black pepper. Whisk until smooth.
- In the prepared baking dish, combine the cooked pasta, shredded chicken, crumbled bacon, and 1 cup of cheddar cheese.
- Pour the ranch mixture over the pasta and chicken, stirring gently to ensure everything is well coated.
- Top with the remaining cheddar cheese, spreading it evenly over the casserole.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and slightly golden.
- Once baked, remove from the oven and let it cool slightly. Garnish with chopped chives before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International