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chicken bacon ranch casserole

(1 rating)
clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

I created this new chicken casserole, based on Subway's chicken bacon ranch sandwich and filled with rotisserie chicken, macaroni, crumbled bacon, cheeses and a ranch cream cheese sauce.

(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For chicken bacon ranch casserole

  • 1 c
    crumbled processed American cheese
  • 2 c
    crumbled cooked bacon, divided
  • 1 lb
    dry elbow macaroni
  • 1 Tbsp
    canola oil
  • 6 c
    sliced rotisserie chicken (skin-on)
  • 1 md
    red onion, diced
  • 4
    fresh white mushrooms, sliced
  • 1 Tbsp
    chicken seasoning
  • 2 tsp
    ground cumin
  • 3/4 c
    shredded Parmesan cheese
  • 3 Tbsp
    ranch style dressing mix
  • 1 Tbsp
    margarine
  • 4 tsp
    Italian seasoning
  • 1 c
    heavy whipping cream
  • 1 can
    evaporated milk
  • 8 oz
    cream cheese, softened
  • 1 bottle
    ranch salad dressing
  • 8 oz
    monterey jack cheese, shredded

How To Make chicken bacon ranch casserole

  • 1
    Preheat oven to 375 degrees F.
  • 2
    Coat a 9x13-inch baking pan with cooking spray. Add cubed American cheese and 1 cup crumbled bacon; mix well.
  • 3
    Cook macaroni according to package directions; drain.
  • 4
    Heat canola oil in a large saucepan over medium-high heat. Add sliced rotisserie chicken, diced red onion and sliced white mushrooms; saute for 8 minutes or until tender.
  • 5
    Reduce to low heat.
  • 6
    Stir in the chicken seasoning, ground cumin, shredded Parmesan cheese and ranch style dressing mix until blended. Remove from heat.
  • 7
    Spoon evenly into the prepared baking pan. Slowly press it down. Top with remaining crumbled bacon.
  • 8
    Melt margarine in a medium saucepan over medium heat. Season with Italian seasoning.
  • 9
    Combine the heavy whipping cream, evaporated milk, cream cheese and ranch salad dressing; Stir together and let simmer for 5 minutes or until the sauce is blended and thickened. Remove from heat.
  • 10
    Slowly pour onto the chicken/mushroom mixture and mix well. Cover with aluminum foil.
  • 11
    Bake for 30 minutes.
  • 12
    Remove from the oven, uncover, and sprinkle with shredded Monterey jack cheese.
  • 13
    Return to the oven and bake for 10 minutes or until the cheese is melted.
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