Chicken Bacon Ranch Casserole

I love making Chicken Bacon Ranch Casserole when I need something quick on busy weeknights that both kids and adults enjoy. Tender pasta and shredded chicken get coated in tangy ranch sauce made with Greek yogurt and cream of chicken soup, then cheddar and mozzarella melt on top until bubbly and golden. Crispy bacon and crunchy potato chips sprinkle on right before serving for that perfect salty crunch everyone loves. I make this for weeknight family dinners, potlucks, game day, and back-to-school season because it's perfect for easy meal prep and travels well.

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Prep Time: 15

Cook Time: 25

Total Time: 40

Course: casserole, Main Course

Cuisine: American

Keyword: Chicken Bacon Ranch Casserole

Servings:

Calories: 541kcal

Author: Mandy Applegate

Equipment

Ingredients

1 cup short pasta
3 cups cooked shredded chicken
10.5 ounces cream of chicken soup one can
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
Preheat the oven to 350°F (180°C). Lightly grease a 9×13-inch baking dish with nonstick spray.
Nonstick spray
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
Spread the mixture evenly into the prepared baking dish. Top with the cheddar and mozzarella cheeses.
1½ cups shredded cheddar cheese, 1 cup shredded mozzarella cheese
Bake uncovered for 25 minutes, or until bubbly and the cheese is fully melted. Let the casserole rest for 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

Video

Notes

Use rotisserie chicken: Save time by using a store-bought rotisserie chicken instead of cooking and shredding chicken yourself. You'll need about one whole rotisserie chicken to get 3 cups of shredded meat.
Boost with fresh herbs: Try penne for this pasta dish and finish with chopped green onions and parsley sprinkled on top right before serving for fresh color and flavor.
Easy ingredient swaps: You can use sour cream or cream cheese instead of Greek yogurt for extra richness, use bottled ranch salad dressing instead of the ranch seasoning mix, add a pinch of dill to the sauce, or grease your pan with olive oil instead of nonstick spray.
Customize the cheese blend: Feel free to swap the mozzarella for Monterey Jack, Colby, or pepper jack for a different flavor profile. The cheddar provides sharpness, while the second cheese adds a touch of meltiness.
Let it rest before serving: The 5-minute rest after baking lets the sauce thicken slightly, so the casserole holds together better when you scoop it out rather than being too runny.
Flash freeze for best texture: If freezing, let the casserole cool completely, then freeze uncovered for 1 hour before wrapping tightly. This prevents condensation from making the potato chips soggy and keeps everything fresher.

Nutrition

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