Pioneer Woman Chicken Bacon Ranch Casserole

Pioneer Woman chicken bacon ranch casserole turns rotisserie chicken, crispy bacon and ranch cream sauce into a bubbly, cheesy pasta bake in 45 minutes. Save this easy weeknight chicken dinner for game day, potluck night or Sunday supper, because it's a make-ahead friendly comfort food classic.

Whisk the cream cheese into the hot bacon drippings until the sauce is completely smooth, because that base carries all the ranch flavor. Leave it lumpy and you get chewy pockets of cream cheese in the finished pasta.

Making the sauce right in the bacon skillet means the onion and garlic soak up all those smoky drippings before the ranch goes in. Tossing everything with plenty of mozzarella and pimentos also gives you a cheesy, colorful bake without any canned soup.

Pioneer Woman Chicken Bacon Ranch Casserole

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

809

kcal

Creamy ranch sauce coats tender rotini and shredded chicken under a golden, crackly layer of mozzarella and bacon. Once it bakes, the edges turn crisp while the middle stays soft and saucy.

Ingredients

• 6 slices bacon, chopped
  

• 1 small onion, chopped
  

• 4 cloves garlic, finely chopped
  

• 1 (8-oz.) package cream cheese, cubed
  

• 2 c. milk
  

• 1 (1-oz) packet dry ranch seasoning mix
  

• 3 c. shredded mozzarella cheese, divided
  

• 8 oz. rotini pasta, cooked
  

• 4 c. chopped rotisserie chicken
  

• 4 oz. diced pimentos, drained
  

• 1/2 c. sliced green onion, plus more to serve
  

Directions

• Cook the bacon: Preheat the oven to 375°F, then cook 6 slices chopped bacon in a 12-inch skillet over medium heat for about 8 minutes. Stir often until crispy, then lift it out with a slotted spoon and leave the drippings in the pan.
• Soften the aromatics: Add 1 chopped small onion and 4 chopped garlic cloves to the drippings. Cook, stirring often, for about 5 minutes until slightly softened.
• Make the ranch sauce: Whisk in 1 cubed (8-oz.) package cream cheese, 2 cups milk, 1 (1-oz) packet dry ranch seasoning mix and 1 cup of the mozzarella. Keep whisking until smooth, then take the pan off the heat.
• Combine the filling: In a large bowl, stir together the ranch sauce, 8 oz. cooked rotini, 4 cups chopped rotisserie chicken, 4 oz. drained diced pimentos and 1/2 cup sliced green onion. Mix until everything is well coated.
• Assemble the casserole: Transfer the mixture to a 13-by-9-inch casserole dish and sprinkle the bacon evenly over the top. Then cover it with the remaining 2 cups mozzarella.
• Bake until golden: Bake for 25 to 30 minutes, until the top is golden brown and crispy. Let it cool slightly, then top with more green onion just before serving.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Pyrex 9x13 glass baking dish, OXO 11-inch balloon whisk. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use leftover turkey instead of chicken?

Leftover roasted turkey works just as well, so it's a great way to use up extra holiday meat. Chop it into bite-size pieces and measure out 4 cups so the casserole stays saucy.

Can I assemble this casserole ahead of time?

Yes, you can mix and assemble it, then cover and refrigerate it until you're ready to bake. Since cold pasta takes longer to heat through, plan on a few extra minutes in the oven and keep it covered with foil for the first part.

What can I use instead of pimentos?

Diced roasted red bell pepper from a jar is the closest swap, since it has the same mild sweetness and bright color. You can also leave them out, though the casserole will look a little plainer.

Can I reheat leftovers without drying the pasta out?

Add a splash of milk over the portion before warming it, because the pasta keeps soaking up sauce as it sits. Cover it so it steams gently instead of drying out.

What's the most common mistake with this casserole?

Overcooking the pasta before it goes in is the big one, since it keeps cooking in the oven. Pull the rotini just shy of tender and it will finish nicely in the sauce.