Chicken Bacon Ranch Casserole

from kristineskitchenblog.com

This Chicken Bacon Ranch Casserole is a comforting casserole recipe that's loaded with flavor. With bacon, pasta, broccoli and cheese, you'll want to add this recipe to your regular dinner rotation.

Prep Time30

Cook Time30

Total Time1

Servings: servings

Calories: 506kcal

Ingredients

6 slices bacon
12 ounces whole wheat penne pasta or white penne, or other short pasta shape
1 pound fresh broccoli chopped into florets
2 tablespoons unsalted butter
1 tablespoon olive oil
1 cup chopped yellow onion
3 cloves garlic minced
¼ cup all-purpose flour
1 ½ cups low sodium chicken broth
1 ½ cups whole milk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried dill weed
½ teaspoon salt
¼ teaspoon black pepper
2 cups shredded or chopped cooked chicken breast
8 ounces shredded sharp cheddar cheese 2 cups, divided
chopped fresh chives for serving

Instructions

Cook the Bacon

Preheat oven to 400° F. Line a rimmed baking sheet with foil, and fold the edges of the foil up a bit to contain the bacon grease.
Lay the bacon slices in a single layer on the foil. Bake for 12-20 minutes, until cooked through.
Transfer bacon to a paper towel-lined plate to soak up excess grease. Then chop the bacon. Set aside.

Prepare the Casserole

Reduce oven temperature to 350° F.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions for al dente, adding the broccoli florets to the pot during the last 1-2 minutes of the cook time. Drain the pasta and broccoli into a colander, rinse under cold water, drain. Put the cooked pasta and broccoli back into the empty cooking pot. Set aside.
Heat the butter and olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes.
Add the garlic and flour and cook for 30 seconds, stirring.
Stir in the chicken broth, milk, garlic powder, onion powder, dried dill, salt and pepper. Cook, stirring often, until the mixture just comes to a simmer and thickens slightly. Remove pan from the heat.
To the pot with the pasta and broccoli, add the shredded cooked chicken, half of the shredded cheese, ⅔ of the chopped cooked bacon and the sauce from the skillet. Stir to combine and then transfer the mixture to a 13x9-inch baking dish.
Top casserole with the remaining shredded cheese and remaining chopped bacon. Cover with foil (spray the underside of the foil with cooking spray to help prevent the cheese from sticking to it). Bake, covered, for 20 minutes. Then uncover and bake 5-10 minutes more, until cheese is melted and casserole is hot throughout.
Serve with chopped fresh chives.

Video

Notes

You can assemble the casserole up to one day ahead of when you wish to bake it. If baking a casserole cold from the refrigerator, add 15-20 minutes to the covered bake time. Alternatively, you can prep some of the ingredients ahead of time and then assemble the casserole right before baking it.

Nutrition

Nutrition information is only an estimate.