Boil pasta in salted water until al dente. Drain and set aside.
3. Make the Creamy Ranch Sauce:
In a bowl, mix sour cream, cream cheese, milk, and ranch seasoning until smooth.
Stir in half of the shredded cheddar and mozzarella cheese.
4. Assemble Casserole:
In a large mixing bowl, combine cooked pasta, chicken, crumbled bacon (reserve a little for topping), and creamy ranch sauce.
Pour mixture into the prepared baking dish.
Sprinkle remaining cheddar, mozzarella, and reserved bacon on top.
5. Bake:
Bake for 20–25 minutes until cheese is melted, bubbly, and lightly golden on top.
6. Serve:
Garnish with green onions or parsley, if desired.
Serve hot and enjoy!
🥄 Tips:
Use rotisserie chicken for a quick weeknight version.
Add vegetables like broccoli, peas, or bell peppers for extra color and flavor.
This casserole reheats beautifully, making it perfect for meal prep.
If you want, I can also give you a slow-cooker version where everything cooks together, making it even creamier and more “set it and forget it” friendly.
