Description
An addictive casserole featuring tender shredded chicken in a creamy ranch sauce, loaded with crispy bacon and topped with melted Colby Jack cheese.
Ingredients
- 12 ounces bowtie pasta, uncooked
- 3 cups cooked and shredded chicken
- 1 cup cooked and chopped bacon
- 1 (8-ounce) package cream cheese, softened
- 1 cup sour cream
- 1 cup half-and-half
- 1 (1-ounce) packet dry ranch dressing mix
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 1½ cups shredded Colby Jack cheese, divided
- Chopped green onions for garnish
Instructions
- Preheat your oven to 375°F and spray a 13x9x2-inch baking dish with non-stick cooking spray.
- Cook the bowtie pasta in salted water until al dente, about 10-12 minutes. Drain and set aside.
- In a mixing bowl, combine cream cheese, sour cream, ranch seasoning, onion powder, and black pepper. Beat until smooth.
- Add half-and-half and mix until creamy.
- Fold in shredded chicken, drained pasta, chopped bacon, and 1 cup of shredded cheese until well combined.
- Spread the mixture in the prepared baking dish and top with remaining cheese.
- Bake uncovered for 25-30 minutes or until bubbly and golden.
- Let cool for 5 minutes before garnishing with green onions and serving.
Notes
For a quicker meal, use rotisserie chicken and pre-cooked bacon. Pair with a crisp salad or steamed vegetables for balance.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American