Description
A creamy, bacon-loaded casserole that combines tender chicken and rich ranch sauce, perfect for family dinners.
Ingredients
- 12 ounces bowtie pasta, uncooked
- 3 cups cooked and shredded chicken
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 packet (1 ounce) dry ranch dressing mix
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 cup half and half
- 1 cup cooked and chopped bacon
- 1 1/2 cups shredded Colby Jack cheese, divided
- Chopped green onions (for garnish)
- Extra bacon crumbles (optional)
Instructions
- Preheat your oven to 375°F and coat a 13x9x2-inch baking dish with non-stick cooking spray.
- Prepare the bowtie pasta according to package directions until al dente, then drain well.
- In a large mixing bowl, combine softened cream cheese, sour cream, ranch seasoning, onion powder, and pepper. Blend with an electric hand mixer until smooth.
- Pour in half and half, mixing until the sauce is silky.
- Gently fold in the shredded chicken, drained pasta, chopped bacon, and 1 cup of shredded cheese until evenly coated.
- Transfer the mixture to the prepared baking dish, spreading evenly. Sprinkle remaining 1/2 cup of cheese on top.
- Bake uncovered for 25-30 minutes until hot and bubbly.
- Garnish with diced green onions and additional bacon crumbles if desired, then let rest for 5 minutes before serving.
Notes
Allow your cream cheese to soften properly for a smoother sauce. You can also customize this recipe by adding vegetables or using different cheese blends.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American