Cheesy Chicken Casserole

5 from 2 votes

Cheesy Chicken Casserole is loaded with gooey cheese, crispy bacon and tender pasta in a creamy ranch sauce that will blow your mind!

Prep Time10

Cook Time30

Total Time40

Course: Main Dishes

Cuisine: American

Servings:

Calories: 681kcal

2 cups cooked chicken (can use rotisserie or chicken breasts cut into bite size pieces)
8 ounces elbow macaroni (uncooked)
8 ounces cream cheese (softened)
1 ½ cups sour cream
1 cup milk
1 ounce dry ranch dressing mix (packet)
1 cup bacon (cooked and crumbled)
2 cups Colby Jack cheese (shredded & divided)
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon onion powder
½ cup green onions (diced)
Optional bacon for garnish

Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
In a large pot, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large bowl, use a hand mixer or whisk to mix the softened cream cheese, sour cream, milk, ranch dressing mix, garlic powder, paprika, salt, black pepper, and onion powder until well combined and smooth.
Stir in the cooked and crumbled bacon, cooked chicken pieces, and 1 cup of shredded Colby Jack cheese.
Add the cooked elbow macaroni to the bowl and mix until everything is evenly coated with the cream cheese mixture.
Transfer the chicken and pasta mixture to the prepared baking dish and spread it out in an even layer.
Sprinkle the remaining 1 cup of shredded Colby Jack cheese evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from oven, and immediately sprinkle with additional bacon and chopped green onions.

- A hand mixer will make it easier to get the lumps out of the cream cheese, but you can whisk it if necessary.
- Leftovers: Store in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm up in the microwave with a splash of milk to loosen.
- Freeze: You can freeze the casserole for up to 3 months in an airtight container. To reheat, thaw overnight in the refrigerator, then warm in the oven or microwave until the temp reaches 165ºF with a meat thermometer.