Ingredients:
- 2 cups cooked chicken breast, diced or shredded
- 6 slices of bacon, cooked and crumbled
- 2 cups pasta (penne or rotini works great)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup ranch dressing
- ½ cup sour cream
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- 1 cup frozen peas or broccoli (optional)
Instructions:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Cook pasta: Boil the pasta according to package instructions until al dente. Drain and set aside.
- Prepare chicken: If not already cooked, cook chicken in a skillet or bake until no longer pink, then dice or shred.
- Cook bacon: Cook the bacon until crispy, then crumble it into pieces.
- Mix the sauce: In a large bowl, combine the ranch dressing, sour cream, garlic powder, onion powder, salt, and pepper.
- Combine everything: In the bowl with the sauce, add the cooked pasta, chicken, bacon, and vegetables (if using). Stir to coat everything evenly with the sauce.
- Assemble the casserole: Pour the mixture into a greased 9×13 baking dish. Sprinkle the cheddar and mozzarella cheeses evenly on top.
- Bake: Place the dish in the preheated oven and bake for 20–25 minutes, or until the cheese is bubbly and golden.
- Serve: Let the casserole cool slightly before serving.
Tips:
- Add more veggies like spinach or bell peppers for a healthier version.
- You can swap sour cream for Greek yogurt for a tangy, lighter option.
