Ingredients:

• 2 cups cooked chicken, shredded or diced
• 8 slices of bacon, cooked and crumbled
• 1 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 cups cooked pasta (penne or rotini work well)
• 1 cup frozen peas (optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup green onions, chopped (for garnish)
• Cooking spray or olive oil for greasing the baking dish

Preparing the Chicken and Bacon

1. Start by cooking the bacon. I like to use a large skillet over medium heat. Cook the bacon until it’s crispy, which usually takes about 8-10 minutes. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into bite-sized pieces.

2. If you haven’t already cooked your chicken, you can use rotisserie chicken for convenience. If you prefer to cook it yourself, season chicken breasts with salt, pepper, and a sprinkle of garlic powder. Bake at 375°F (190°C) for about 25-30 minutes or until fully cooked. Let it cool, then shred or dice the chicken.

Preparing the Pasta

3. While the bacon and chicken are cooking, bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. This usually takes about 8-10 minutes.

4. Once the pasta is cooked, drain it and set it aside. I like to drizzle a little olive oil over the pasta to prevent it from sticking together.

Mixing the Casserole Ingredients

5. In a large mixing bowl, combine the cooked chicken, crumbled bacon, cooked pasta, and frozen peas (if using).

6. Next, add the ranch dressing, garlic powder, onion powder, and a pinch of salt and pepper. Stir everything together until well combined.

7. Now, it’s time to add the cheeses! Fold in the shredded cheddar and mozzarella cheese, reserving a little bit of each for topping later. Make sure everything is evenly mixed.

Assembling the Casserole

8. Preheat your oven to 350°F (175°C). While the oven is heating, grab a 9×13-inch baking dish and spray it with cooking spray or lightly coat it with olive oil to prevent sticking.

9. Pour the chicken, bacon, and pasta mixture into the prepared baking dish. Spread it out evenly with a spatula.

10. Sprinkle the reserved cheddar and mozzarella cheese on top of the casserole. This will create a delicious cheesy crust as it bakes.

Baking the Casserole

11. Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the cheese is bubbly and golden brown.

12. Keep an eye on it during the last few minutes of baking to ensure it doesn’t over-brown. If you notice it getting too dark, you can cover it loosely with aluminum foil.

Garnishing and Serving

13. Once the casserole is done baking, remove it from the oven and let it cool for about 5-10 minutes. This will help it set a little and make serving easier.

14. Before serving, sprinkle the chopped green onions on top for a fresh touch and a pop of color.

15. Serve the casserole warm, and enjoy the delightful combination of flavors! This dish pairs wonderfully with a simple side salad or some garlic bread.

Storage and Reheating

16. If you have leftovers (which is rare because it’s so delicious!), let the casserole cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.

17. To reheat, simply place individual portions in the microwave for about 1-2 minutes or until heated through. You can also reheat the entire casserole in the oven at 350°F (175°C) for about 15-20 minutes, covered with foil to prevent drying out.

Variations and Tips

18. Feel free to customize this casserole to your liking! You can add vegetables like bell peppers, broccoli, or spinach for extra nutrition. Just make sure to cook them slightly before adding them to the