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Chicken Bacon Ranch Casserole

This easy chicken bacon ranch casserole is a delicious, homemade meal your whole family will love!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine American
Servings 12
Calories 516 kcal


  • 12 slices of bacon cooked and chopped (divided)
  • 6 cups of penne pasta about 4 cups dry, cooked and drained
  • 3 or 4 boneless skinless chicken breasts (about 2 pounds), cut into bite-size pieces
  • 1 ½ teaspoon of salt divided
  • ½ teaspoon of pepper
  • 3 tablespoons Ranch seasoning mix divided
  • 8 tablespoons 1 stick of butter (divided)
  • 2 tablespoons of olive oil divided
  • cup onion chopped
  • 2 teaspoons of minced garlic
  • ½ cup flour
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • 3 cups of chicken broth
  • 1 cup of heavy cream
  • ½ cup shaved parmesan cheese
  • ¼ cup sun-dried tomatoes patted dry if oil-packed and chopped
  • 3 cups of Italian style cheese
  • ¼ cup of chopped fresh parsley or 2 teaspoons of dried parsley this is optional


  • Preheat oven to 350º. Grease 9x13 inch pan
  • In a medium bowl, combine chicken with ½ teaspoon salt, ½ teaspoon pepper, and 2 tablespoons Ranch dressing mix
  • In a large skillet over medium high heat, melt 2 tablespoons butter and 1 tablespoon olive oil.
  • Add a single layer of chicken. Cook until golden on each side, about 4 to 5 minutes per side. Remove with a slotted spoon.
  • Repeat with the remaining chicken, using 2 more tablespoons butter and the remaining 1 tablespoon olive oil.
  • Reduce heat to medium. Saute onion in pan drippings until soft. Add garlic and saute for 1 more minute.
  • To the same pan (with the onion and garlic), add 3 tablespoons butter. When butter is melted, add flour, Italian seasoning, basil, remaining 1 teaspoon salt, and remaining 1 tablespoon Ranch dressing mix. Stir.
  • Using a whisk, gradually add chicken broth (¼ to ½ cup at a time), stirring to combine well with the flour mixture.
  • Add heavy cream. Continue to stir, heating until bubbly.
  • Add parmesan and stir until cheese is melted. Remove from heat.
  • To the sauce, add 8 slices of chopped bacon, sun-dried tomatoes, chicken, and pasta.
  • Combine the pasta with the sauce.
  • Pour pasta mixture into a greased 9x13 pan.
  • Sprinkle with the remaining 4 pieces of chopped bacon. Top with Italian cheese. Sprinkle with dried or fresh chopped parsley, if desired.
  • Bake uncovered at 350º for 20 minutes or until cheese is melted and edges are bubbly.


Sodium: 1046mgCalcium: 223mgVitamin C: 6mgVitamin A: 872IUSugar: 1gFiber: 1gPotassium: 381mgCholesterol: 103mgCalories: 516kcalSaturated Fat: 14gFat: 35gProtein: 26gCarbohydrates: 22gIron: 2mg