Hamdi Saidani Pioneer Woman Chicken Bacon Ranch Casserole is a creamy American pasta dinner that brings together smoky bacon and savory rotisserie chicken. This recipe uses a ranch-infused cheese sauce and melted mozzarella to create a crowd-pleasing meal that’s perfect for busy weeknights.
Ree Drummond’s approach here relies on using the bacon fat to build the entire flavor base. Most recipes tell you to drain the grease, but you’ll fail this recipe if you toss those drippings. Sautéing the onions and garlic in that leftover bacon fat is what gives the sauce its deep, smoky undertone that you just can’t get from butter alone.
The sauce needs to be whisked constantly as you add the milk to keep the cream cheese from staying in little clumps. I’ve learned that if you pour the milk in too fast, the sauce will break and look oily instead of smooth. Take your time with the whisk, and you’ll end up with a velvety coating that clings to every spiral of the rotini.
Pioneer Woman Chicken Bacon Ranch Casserole Ingredients
- 6 slices bacon, chopped
- 1 small onion, chopped
- 4 cloves garlic, finely chopped
- 1 package (8-oz) cream cheese, cubed
- 2 cups (480ml) milk
- 1 packet (1-oz) dry ranch seasoning mix
- 3 cups (340g) shredded mozzarella cheese, divided
- 8 oz (225g) rotini pasta, cooked
- 4 cups (500g) chopped rotisserie chicken
- 4 oz (115g) diced pimentos, drained
- 1/2 cup (50g) sliced green onion, plus more to serve
How To Make Pioneer Woman Chicken Bacon Ranch Casserole
- 1. Cook the bacon: Preheat your oven to 375°F (190°C). Throw the chopped bacon into a large skillet over medium heat and cook for about 8 minutes until it’s nice and crispy. Use a slotted spoon to move the bacon to a paper towel, but leave all that liquid gold grease in the pan.
- 2. Sauté the aromatics: Toss the onion and garlic into the hot bacon drippings. Stir them around for about 5 minutes until the onion looks see-through and your kitchen smells amazing. Don’t let the garlic turn dark brown or it’ll taste bitter in the finished sauce.
- 3. Build the ranch sauce: Add the cream cheese cubes to the skillet and whisk until they start to soften. Slowly pour in the milk while whisking, then add the ranch seasoning packet. Stir in 1 cup of the mozzarella until the whole mixture is thick and smooth, then pull the pan off the heat.
- 4. Mix the filling: Grab a big bowl and dump in the cooked pasta, rotisserie chicken, drained pimentos, and half a cup of green onions. Pour that hot ranch cheese sauce over the top and stir it all together until every piece of chicken and pasta is coated.
- 5. Top with cheese: Pour the mixture into a 13×9-inch baking dish and spread it out into an even layer. Sprinkle the crispy bacon bits you saved earlier over the top, then cover the whole thing with the remaining 2 cups of mozzarella cheese.
- 6. Bake until bubbly: Slide the dish into the oven for 25 to 30 minutes. You’re looking for the cheese on top to be melted and starting to turn golden brown around the edges. Let it sit on the counter for 5 minutes before serving so the sauce can set, then sprinkle with more green onions.
Wait those few minutes before scooping into it. If you serve it piping hot, the sauce will be thin, but a short rest allows it to thicken up and stay on the pasta.
Recipe Tips
- Use a rotisserie chicken to save time: This recipe is designed to be fast, and using a pre-cooked bird from the grocery store is much easier than roasting your own. Just make sure to remove the skin before chopping the meat so the texture stays consistent.
- Don’t overcook your pasta: Boil the rotini for two minutes less than the package directions say. The pasta will continue to cook in the oven as it sits in the ranch sauce, and starting with firm noodles prevents them from getting mushy.
- Soften the cream cheese first: If you take the cream cheese straight from the fridge, it’ll take much longer to melt into the milk. Setting it out on the counter for 20 minutes makes the whisking process much easier and keeps the sauce from getting lumpy.
- Drain the pimentos thoroughly: Those little peppers come in a lot of liquid that can water down your cheese sauce. Give them a good squeeze in a fine-mesh strainer before adding them to the bowl.
- Shred your own mozzarella: The bagged stuff is coated in starch to keep it from sticking, which means it won’t melt as smoothly as a fresh block. Grating it yourself gives you those long, stretchy cheese pulls that make casseroles so good.
- Add a little heat if you like: If you want a bit of a kick, stir in some crushed red pepper flakes or a dash of hot sauce when you’re mixing the ranch seasoning into the milk.
What To Serve With Pioneer Woman Chicken Bacon Ranch Casserole
A simple side of steamed broccoli or a crisp garden salad works best to balance the heavy, cheesy pasta. Since the casserole is quite rich, something green and crunchy helps refresh the palate.
If you want more carbs, a few pieces of buttery garlic bread are great for wiping up the extra ranch sauce. A cold glass of lemonade or an iced tea is a refreshing way to wash down the smoky bacon flavors.
Storing & Reheating Tips
- Fridge: Keep any leftovers in an airtight container for up to 3 days. The pasta will soak up the sauce as it sits, so it might be a bit thicker the next day.
- Reheat: The best way to warm this up is in the oven at 350°F (180°C) covered with foil so the chicken doesn’t dry out. If you’re in a rush, a microwave works fine, but add a splash of milk first to bring the creaminess back to the sauce.
- Freeze: You can freeze the assembled, unbaked casserole for up to 2 months. Wrap it tightly in plastic and then foil, then let it thaw in the fridge overnight before baking as usual.
Pioneer Woman Chicken Bacon Ranch Casserole Nutrition Facts
Per serving (1 of 8):
- Calories: 540 kcal
- Protein: 32g
- Fat: 34g
- Carbohydrates: 28g
- Sugar: 5g
- Sodium: 1120mg
FAQs
Can I use a different pasta shape in the Pioneer Woman Chicken Bacon Ranch Casserole?
Yes, penne or medium shells work just as well as rotini. You want a shape with nooks and crannies that can trap the creamy ranch sauce so every bite is flavorful.
Is the ranch flavor very strong?
It’s definitely present, but the cream cheese and mozzarella mellow it out quite a bit. It tastes more like a savory, herbed cheese sauce than a bottle of salad dressing.
Can I make this Pioneer Woman Chicken Bacon Ranch Casserole ahead of time?
Yes, you can assemble the whole casserole up to 24 hours in advance and keep it in the fridge. Just add about 10 minutes to the baking time since you’ll be starting with a cold dish.
What can I use instead of pimentos?
If you don’t like pimentos, you can use diced red bell peppers or even some chopped sun-dried tomatoes. If you want a bit of spice, diced jalapeños are a great substitute too.
Why is my cheese sauce lumpy?
This usually happens if the milk is added too quickly to the cream cheese or if the heat is too high. Keep the temperature at medium and whisk constantly while gradually pouring in the liquid to ensure a smooth texture.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Parmesan Casserole
- Pioneer Woman Chicken Salad With Grapes
- Pioneer Woman Chicken Tater Tot Casserole
Pioneer Woman Chicken Bacon Ranch Casserole Recipe
Description
Pioneer Woman Chicken Bacon Ranch Casserole is a decadent American pasta bake that builds a deep, smoky flavor base using rendered bacon fat and aromatic garlic. Rotini pasta and tender rotisserie chicken are folded into a velvety, ranch-infused cream cheese sauce, then topped with crispy bacon bits and a thick layer of melted mozzarella. The addition of diced pimentos and green onions provides subtle sweetness and brightness to this rich, crowd-pleasing weeknight meal.
Ingredients
Instructions
- Cook the bacon: Preheat your oven to 375°F (190°C). Throw the chopped bacon into a large skillet over medium heat and cook for about 8 minutes until it’s nice and crispy. Use a slotted spoon to move the bacon to a paper towel, but leave all that liquid gold grease in the pan.
- Sauté the aromatics: Toss the onion and garlic into the hot bacon drippings. Stir them around for about 5 minutes until the onion looks see-through and your kitchen smells amazing. Don’t let the garlic turn dark brown or it’ll taste bitter in the finished sauce.
- Build the ranch sauce: Add the cream cheese cubes to the skillet and whisk until they start to soften. Slowly pour in the milk while whisking, then add the ranch seasoning packet. Stir in 1 cup of the mozzarella until the whole mixture is thick and smooth, then pull the pan off the heat.
- Mix the filling: Grab a big bowl and dump in the cooked pasta, rotisserie chicken, drained pimentos, and half a cup of green onions. Pour that hot ranch cheese sauce over the top and stir it all together until every piece of chicken and pasta is coated.
- Top with cheese: Pour the mixture into a 13×9-inch baking dish and spread it out into an even layer. Sprinkle the crispy bacon bits you saved earlier over the top, then cover the whole thing with the remaining 2 cups of mozzarella cheese.
- Bake until bubbly: Slide the dish into the oven for 25 to 30 minutes. You’re looking for the cheese on top to be melted and starting to turn golden brown around the edges. Let it sit on the counter for 5 minutes before serving so the sauce can set, then sprinkle with more green onions.
Wait those few minutes before scooping into it. If you serve it piping hot, the sauce will be thin, but a short rest allows it to thicken up and stay on the pasta.
Notes
-
Use a rotisserie chicken to save time. This recipe is designed to be fast, and using a pre-cooked bird from the grocery store is much easier than roasting your own. Just make sure to remove the skin before chopping the meat so the texture stays consistent.
Don’t overcook your pasta. Boil the rotini for two minutes less than the package directions say. The pasta will continue to cook in the oven as it sits in the ranch sauce, and starting with firm noodles prevents them from getting mushy.
Soften the cream cheese first. If you take the cream cheese straight from the fridge, it’ll take much longer to melt into the milk. Setting it out on the counter for 20 minutes makes the whisking process much easier and keeps the sauce from getting lumpy.
Drain the pimentos thoroughly. Those little peppers come in a lot of liquid that can water down your cheese sauce. Give them a good squeeze in a fine-mesh strainer before adding them to the bowl.
Shred your own mozzarella. The bagged stuff is coated in starch to keep it from sticking, which means it won’t melt as smoothly as a fresh block. Grating it yourself gives you those long, stretchy cheese pulls that make casseroles so good.
Add a little heat if you like. If you want a bit of a kick, stir in some crushed red pepper flakes or a dash of hot sauce when you’re mixing the ranch seasoning into the milk.
