Chicken Bacon Ranch Casserole

Ingredients:

• 12 oz penne pasta, cooked al dente
• 1 cup sour cream
• 1 packet ranch seasoning mix
• 2 cups cooked shredded chicken (rotisserie works best)
• 1 (15 oz) jar homestyle Alfredo sauce
• 1 (10.5 oz) can cream of chicken soup
• 2 cups shredded mozzarella cheese, divided
• 8 slices bacon, cooked crisp and chopped
• ½ cup chopped green onions

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
2. In a large bowl, combine cooked pasta, sour cream, ranch seasoning, shredded chicken, Alfredo sauce, cream of chicken soup, and 1 cup of mozzarella cheese. Mix until well combined.
3. Spread the mixture evenly into the prepared casserole dish.
4. Cover with foil and bake for 25 minutes.
5. Remove foil and top with remaining mozzarella cheese, bacon, and green onions.
6. Return to the oven uncovered and bake for 20 minutes, until the cheese is melted and lightly golden.
7. Let rest 5–10 minutes before serving.
8. Serving Notes
9. Serve with a fresh green salad or garlic bread
10. Stores well and reheats easily
11. Can be assembled ahead and baked later