Chicken Bacon Ranch Casserole

Ingredients

2 cups cooked chicken, shredded
8 slices bacon, cooked and crumbled
1 package (16 oz) rotini pasta
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 cups heavy cream
1 packet ranch dressing mix
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
Salt and pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Preheat the oven to 375°F (190°C).
Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente (firm but not mushy). Drain and set aside.
Cook the bacon: In a skillet, cook the bacon until crispy. Once done, transfer to a paper towel-lined plate and crumble when cool.

Shred the chicken: Use pre-cooked chicken, such as rotisserie chicken, or cook and shred your own. Set aside.
Sauté onions and garlic: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened. Add the minced garlic and sauté for 30 seconds, until fragrant.
Make the creamy ranch sauce: Pour in the heavy cream and stir in the ranch dressing mix. Bring the sauce to a simmer, stirring frequently, and cook for 5 minutes until it thickens slightly.
Combine the ingredients: In a large mixing bowl, combine the cooked pasta, shredded chicken, crumbled bacon, sauce from the skillet, and half of the shredded mozzarella and cheddar cheeses. Stir everything together and season with salt and pepper to taste.

Transfer to a baking dish: Pour the mixture into a greased 9×13-inch baking dish and top with the remaining cheeses.
Bake: Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
Garnish and serve: Remove from the oven and garnish with freshly chopped parsley. Allow the casserole to cool for 5 minutes before serving.