Kid Approved: Chicken Bacon Ranch Casserole

Chaos has hit its peak at Sutton Central today. The dishwasher went on the blink about two weeks ago. The repairman informs me that the “control board” has gone bad and, thankfully, I had purchased the extended warranty. This is something I never do, but in this case, I’m pretty happy I did. We are currently hand washing our dishes <<gasp!>> I know that sounds funny, but let me tell you… a household of seven on spring break generates A. LOT. OF. DISHES. I’m looking forward to the call that our repair part is in and he is on his way to relieve me of my dishpan hands!

On a related note, we are also doing a laundry room and master bath reno project right now. The washer and dryer are currently sitting in our office. Which means… the dirty clothes are piling up…seriously teetering on scary. Last count is about nine loads. Hopefully the flooring goes in today and hubby can move the equipment back tonight. This momma can then go into full-on strategic combat with the pile.

Tonight’s menu is therefore something easy and one that I know our family loves…

Chicken Bacon Ranch Casserole


1 lb. bacon, fried and crumbled, grease saved

2 lbs. boneless, skinless chicken thighs

2 Tbsp. ranch seasoning mix

1 green bell pepper, diced

2 cloves garlic, minced

1 lb. bowtie pasta, cooked al dente

32 oz. Alfredo sauce

1/3 c. milk

3 Roma tomatoes, thinly sliced

4 c. shredded Italian cheese blend


Cut chicken into bite-sized cubes, coat with 1 ½ Tbsp. ranch seasoning mix. Saute in skillet with 1 Tbsp. of reserved bacon grease, bell peppers and garlic.

When chicken is cooked through, drain grease and liquid from skillet. Return chicken and vegetables to skillet. Pour half the Alfredo sauce and milk into skillet with chicken. Stir in one tsp. of ranch seasoning mix. Simmer for 5 minutes.

Preheat oven to 350 degrees F. Begin layering casserole with half of the remaining Alfredo sauce on the bottom of a 9×13 glass casserole dish. Then layer 1/3 of each of the following: pasta, chicken mixture and tomatoes. Use ¼ of the fried bacon. Spread 1 c. of mozzarella cheese over that layer. Repeat two more times. After the third layer, cover with the remaining Alfredo sauce, 1 cup of mozzarella cheese and remaining bacon.

Bake uncovered for 30 minutes or until heated through. Remove from oven and let rest for 5 minutes before serving.