Chicken Bacon Ranch Rotini Bake

• 12 oz rotini pasta
• 1 lb boneless, skinless chicken breasts, cooked and diced
• 8 oz bacon, cooked and crumbled
• 1 cup ranch dressing
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1 can cream of chicken soup
• 1 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 2 cups crushed cornflakes or buttery crackers
• 1/2 cup melted butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rotini according to package instructions; drain.
3. 3 In a large bowl, combine cooked rotini, chicken, bacon, ranch dressing, 1 cup cheddar cheese, sour cream, soup, milk, garlic powder, onion powder, and black pepper.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 In a separate bowl, mix crushed cornflakes with melted butter and sprinkle over the top of the pasta.
6. 6 Top with remaining 1 cup cheddar cheese.
7. 7 Bake uncovered for 30 minutes or until bubbly and top is golden.
8. 8 Let stand for 10 minutes before serving.

Equipment

• 9x13 inch baking dish
• mixing bowls
• baking sheet

Variations

• Substitute chicken with ground beef or turkey for a different twist.

Substitutions

• Use gluten-free pasta for a gluten-free option.
• Swap ranch dressing with Greek yogurt for a lighter version.

Pairings

• Pairs well with a side Caesar salad or steamed broccoli.

Nutrition

Tips

• For extra flavor, add sautéed vegetables like bell peppers or mushrooms.
• Make ahead: Assemble the dish and refrigerate overnight before baking.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 30-40 minutes.

Serving Suggestions

• Serve with a crisp green salad or garlic bread on the side.

FAQ