Overhead view of an easy chicken bacon ranch bake

Chicken Bacon Ranch Casserole

  • Author: Amy Duska
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 6 1x



  • 2 cooked chicken breasts, chopped into 1 inch pieces
  • 1/2 tsp seasoned salt
  • 1216 oz. box of penne pasta
  • 1 16 oz. jar alfredo sauce
  • 8 oz. sour cream
  • 1 packet of ranch flavored dressing mix
  • 4 strips of bacon, cooked till crispy and chopped up. Put a little aside to sprinkle on top of the casserole before baking. (I use the REAL bacon bits in the little 4.5 oz. bag when I don’t have much time)
  • 2 cups shredded swiss cheese, divided in half


  1. Preheat your oven to 375 degrees and lightly grease a 9″ x 13″ casserole baking dish.
  2. Cook the pasta according to box directions to the “al dente” stage. Usually around 10 minutes for penne. Drain and set aside.
  3. If you don’t have any left over cooked chicken, either grab a rotisserie from the store … something I do pretty often … or … just cut up a couple of chicken breasts into small pieces. Sprinkle with a little seasoned salt and brown in a skillet over medium high heat until cooked through.
  4. In a large bowl stir together the alfredo sauce, sour cream, ranch flavoring, bacon pieces and 1 cup of the swiss cheese.
  5. Add the pasta and chicken. Stir to combine the ingredients.
  6. Pour the mixture into the baking dish, top with the remaining swiss cheese and baking bits.
  7. Go watch your favorite TV show while it bakes for 25-30 minutes or until it is bubbly and the top is starting to turn golden brown.
  8. Look into the oven … careful … don’t singe your eyebrows … smile…Dinner is ready.
  9. Carefully remove the delicious casserole from the oven and serve immediately with a side of french bread.
  10. Enjoy!