Ingredients
For the Casserole
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3 cups cooked rotisserie chicken, shredded or diced
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12 oz pasta (penne or rotini work best)
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1 ½ cups cooked bacon, chopped
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2 cups shredded cheddar cheese (divided)
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1 cup shredded mozzarella
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1 packet ranch seasoning mix (about 1 oz)
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2 cups heavy cream or half-and-half
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4 oz cream cheese, softened
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2 cloves garlic, minced
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2 tbsp butter
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Salt and black pepper to taste
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2 tbsp chopped parsley (optional for garnish)
Instructions
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Preheat your oven to 350°F (180°C). Grease a 9×13-inch casserole dish and set aside.
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Cook pasta according to package directions until al dente. Drain and set aside.
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In a large skillet over medium heat, melt butter. Add garlic and sauté 1 minute.
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Add cream cheese and heavy cream, whisking until smooth and creamy.
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Stir in ranch seasoning, half of the cheddar, and all of the mozzarella. Cook until melted.
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Add cooked pasta, rotisserie chicken, and half of the bacon. Toss to coat evenly.
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Transfer mixture to the prepared casserole dish.
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Top with remaining cheddar cheese and bacon.
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Bake 20–25 minutes, or until the cheese is melted and bubbly.
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Let rest 5 minutes, garnish with parsley, and serve warm!
Notes
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Substitute Greek yogurt or cream of chicken soup if you want a lighter sauce.
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Add veggies like broccoli or spinach to make it extra nutritious.
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Make ahead: Assemble fully, cover, and refrigerate up to 24 hours before baking.
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Freezer-friendly up to 3 months — thaw overnight before reheating.