A creamy, cheesy casserole the whole family will love: penne pasta, tender chicken and crispy bacon tossed in a homemade ranch cream sauce, topped with cheddar and baked until bubbly. Easy to make ahead for busy weeknights.
Recommended for this recipe
Bakes the casserole evenly with a golden, bubbly top.
The dry ranch blend that flavors the creamy sauce.
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Ingredients
- 12 oz (340 g) penne pasta
- 8 slices bacon, chopped
- 3 cups cooked diced chicken
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups (480 ml) milk
- 1 cup (240 ml) chicken broth
- 1 packet (1 oz) ranch seasoning mix
- 2 cups (225 g) shredded cheddar, divided
- 2 green onions, sliced
Instructions
- Heat the oven to 375°F (190°C). Cook the pasta 2 minutes less than the package says and drain.
- Cook the bacon until crisp; set aside.
- Melt the butter, whisk in the flour for 1 minute, then slowly whisk in the milk and broth. Simmer until thickened.
- Stir in the ranch seasoning and 1 cup cheddar until melted.
- Combine the sauce, pasta, chicken and most of the bacon. Spread in a 9×13 dish.
- Top with the remaining cheddar and bacon and bake 20 to 25 minutes until bubbly. Finish with green onions.
Tips for the best results
Undercooking the pasta slightly keeps it from getting mushy in the oven. To make ahead, assemble, cover and refrigerate up to 24 hours; add 10 minutes to the baking time.
Nutrition per serving
Daily values are based on a 2,000-calorie diet.
Estimated values per serving.
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Keeps the ranch cream sauce smooth and lump-free.
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