Chicken bacon and ranch 
3 cooked chicken breasts shredded
6 slices of cooked bacon crumbled
Hidden valley ranch ( I didn’t measure, make sure to use enough so it’s not dry)
1/2 cup Shredded Cheddar
1 cup Shredded mozzarella
1/2 cup Shredded parmesan
Mix all together in a casserole dish bake at 400 for 20 minutes. I added cheese on top too.
You could also add cooked pasta to this if you would like.
Creamy Chicken, Bacon, and Ranch Casserole
Ingredients:
- 3 cooked chicken breasts, shredded
- 6 slices of cooked bacon, crumbled
- Hidden Valley Ranch dressing (to taste, ensure it’s enough to keep the dish moist)
- 1/2 cup Shredded Cheddar cheese
- 1 cup Shredded Mozzarella cheese
- 1/2 cup Shredded Parmesan cheese
- Cooked pasta (optional, if you want to add a carb component)
- Additional cheese for topping
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the shredded chicken and crumbled bacon.
- Pour Hidden Valley Ranch dressing over the chicken and bacon mixture. Start with a generous amount and adjust to your taste. The dressing not only adds flavor but keeps the casserole moist.
- Add the shredded Cheddar, Mozzarella, and Parmesan cheeses to the bowl. Mix everything together until well combined. The cheese will add a creamy texture to the casserole.
- If you want to add pasta to your casserole, mix in the cooked pasta at this point. Choose your favorite pasta variety, such as penne or rotini, and ensure it’s cooked al dente according to the package instructions.
- Transfer the mixture to a casserole dish, spreading it out evenly.
- If you’re a cheese lover, sprinkle some extra cheese on top of the casserole. This will create a delicious cheesy crust when baked.
- Bake the casserole in the preheated oven for 20 minutes or until the cheese is melted and bubbly, and the casserole is heated through.
- Remove the casserole from the oven and let it cool slightly before serving.
- Garnish with fresh chopped parsley or chives if desired, and serve hot.
