Cheddar Ranch Chicken Casserole
This cozy and creamy casserole is loaded with tender chicken, hearty noodles, and beef bacon, all enveloped in a rich ranch sauce for a comforting fall dinner.
Ingredients
Pasta and Proteins
- 1 package 12 ounce package wide egg noodles
- 1 pound beef bacon Pork substitution rule applies
- 4 pieces skinless boneless chicken breasts, cubed
Sauce Ingredients
- 2 tablespoons olive oil
- 1 tablespoon lemon pepper seasoning
- 1 container 16 ounce fat free sour cream
- 1 can 10.75 ounce condensed cream of chicken soup
- 1 cup milk
- 1 packet 1 ounce ranch dressing mix
Toppings
- 1.5 cups shredded Colby Monterey Jack cheese
- 2 pieces green onions, diced
Instructions
Preparation and Cooking
- Preheat oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Cook egg noodles for 7 to 9 minutes until tender but firm. Drain and set aside.
- In a large skillet, cook beef bacon over medium-high heat until browned and crispy, about 10 minutes. Transfer to paper towels and crumble.
- Heat olive oil in the same skillet. Add cubed chicken, season with lemon pepper, and cook for 5 to 7 minutes until browned on all sides. Transfer chicken to a 9x13 inch baking dish.
- In a mixing bowl, combine half of the crumbled beef bacon, sour cream, cream of chicken soup, milk, and ranch dressing mix. Stir until smooth.
- Pour the creamy mixture over the chicken. Add drained egg noodles and stir gently to coat everything evenly.
- Sprinkle the remaining beef bacon over the top. Cover with shredded Colby Monterey Jack cheese and finish with diced green onions.
- Bake for 30 minutes until the cheese is melted and the casserole is hot and bubbly.
Notes
Beef bacon delivers smoky richness without using pork and crisps up beautifully. Swap egg noodles for rotini or penne if preferred. Add steamed broccoli or spinach for extra veggies. This casserole reheats well and is great for leftovers or meal prep.