Chicken Bacon Ranch Casserole

• 1 1/2 cups cooked, shredded chicken
• 8 slices bacon, cooked and crumbled
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons ranch dressing mix
• 1 cup frozen peas and carrots blend
• 1 can cream of chicken soup
• 8 oz egg noodles, cooked
• 1/2 cup crushed buttery crackers

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, mix shredded chicken, crumbled bacon, 1 cup of cheddar cheese, mayonnaise, sour cream, and ranch dressing mix until well combined.
3. 3 Stir in the peas and carrots and cream of chicken soup.
4. 4 Fold in the cooked egg noodles.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 Top with remaining 1/2 cup cheddar cheese and crushed crackers.
7. 7 Bake for 30-45 minutes, until bubbly and the top is golden brown.
8. 8 Let stand for 5 minutes before serving.

Nutrition

Tips

• For a make-ahead option, assemble the casserole up to the baking step and refrigerate for up to 24 hours. Just add a few extra minutes to the bake time.
• Substitute rotisserie chicken for convenience and extra flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until heated through.

Serving Suggestions

• Serve with a crisp green salad and warm dinner rolls.
• Pair with a tangy coleslaw for a refreshing contrast.

FAQ