Ingredients
- 4 cups cooked chicken breast, diced
- 8 slices of bacon, cooked and crumbled
- 1 packet (1 oz) ranch dressing mix
- 2 cups sour cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 pound penne pasta, cooked
- 1 tablespoon olive oil
- Chopped fresh parsley for garnish (optional)
If you’re looking to switch things up, try using turkey bacon or swapping out cheddar for mozzarella cheese. The beauty of cooking, much like writing, lies in its adaptability.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with olive oil.
- In a large bowl, combine the sour cream, ranch dressing mix, milk, garlic powder, and onion powder. Stir until well blended.
- Add the cooked chicken, crumbled bacon, and half of the cheddar cheese to the mixture. Stir to combine.
- Fold in the cooked penne pasta, ensuring that it’s evenly coated with the sauce.
- Transfer the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining cheddar cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Once baked, let the casserole cool for a few minutes before serving. Garnish with chopped parsley if desired.
From my experience, the key to a successful casserole is balancing cooking time with texture. Keep an eye on the cheese; when it turns golden brown, you’re ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International