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Air Fryer Chicken Bacon Ranch Casserole

Air Fryer Chicken Bacon Ranch Casserole is my kind of dinner, creamy, cheesy, indulgent, and so much easier to make than it looks. Shredded chicken, crispy bacon, ranch seasoning, and two kinds of melty cheese all topped with crunchy crushed potato chips that add the most incredible crunch with every single scoop. I love making it for weeknight family dinners, game day gatherings, and potlucks because it feeds a crowd beautifully without dirtying every pan in the kitchen. The air fryer gets the whole thing hot, bubbly, and golden so much faster than the oven. Store leftovers covered in the fridge for up to 3 days or freeze for up to 2 months.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: casserole, Main Course
Cuisine: American
Keyword: Air Fryer Chicken Bacon Ranch Casserole
Servings: 8
Calories: 541kcal
Author: Mandy Applegate

Ingredients

  • 1 cup short pasta
  • 3 cups cooked shredded chicken
  • 10.5 ounces cream of chicken soup
  • 1 cup Greek yogurt
  • 3 tablespoons ranch seasoning mix
  • 1½ cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup cooked and crumbled bacon
  • 2 cups crushed potato chips
  • Nonstick spray for greasing
US Customary - Metric

Instructions

  • Bring a pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
    1 cup short pasta
  • In a large bowl, combine the cooked pasta, shredded chicken, cream of chicken soup, Greek yogurt, ranch seasoning, and half of the bacon. Mix until everything is well incorporated.
    3 cups cooked, 10.5 ounces cream of chicken soup, 1 cup Greek yogurt, 3 tablespoons ranch seasoning mix
  • Transfer the casserole mixture into an air fryer–safe dish lightly greased with nonstick spray. Top with the cheddar and mozzarella cheeses.
    1½ cups shredded cheddar cheese, 1 cup shredded mozzarella cheese, Nonstick spray
  • Air fry at 350°F for 12–15 minutes, or until hot, bubbly, and the cheese is melted and golden. Let it rest for 3–5 minutes before serving.
  • Sprinkle the remaining bacon and crushed potato chips over the top.
    1 cup cooked and crumbled bacon, 2 cups crushed potato chips

Notes

Here are my best tips for making Air Fryer Chicken Bacon Ranch Casserole come out perfectly every time.
Cook pasta al dente: Pull the pasta off the heat while it still has a slight bite, since it'll finish cooking in the air fryer, and you don't want it to go mushy in the casserole.
Use rotisserie chicken: Pre-shredded rotisserie chicken saves you a step and adds a ton of flavor to the filling without any extra work.
Don't skip the rest time: Letting the casserole sit for 3 to 5 minutes after air frying gives the filling time to set slightly so it scoops cleanly instead of running everywhere.
Add chips right before serving: Sprinkle the crushed potato chips on at the very last minute, so they stay crispy and crunchy rather than getting soggy from the heat.
Store properly: Let the casserole cool to room temp, then transfer individual servings to airtight containers and chill in the fridge for up to 3 days. Skip any toppings until ready to serve. To freeze, use freezer-safe containers and keep in the freezer for up to 2 months.
Reheat wisely: Pop leftovers back in the air fryer at 325°F for a few minutes to restore that bubbly, golden texture the microwave alone can't quite replicate. The oven method works, too. If frozen, thaw in the fridge overnight before reheating.

Nutrition

Calories: 541kcal | Carbohydrates: 29g | Protein: 26g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 1716mg | Potassium: 542mg | Fiber: 1g | Sugar: 2g | Vitamin A: 387IU | Vitamin C: 15mg | Calcium: 265mg | Iron: 1mg
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