Recipes and Cooking Chicken Bacon Ranch Casserole Be the first to rate & review! You won't have to call the family to the table twice when this chicken casserole is on the table! All the creamy, cheesy, and bacon aromas will draw them in. And you'll feel good about serving this meal, since we added broccoli and mushrooms for a veggie boost. By Sammy Mila Sammy Mila Instagram Sammy Mila is a Culinary Specialist/Food Stylist for Better Homes & Gardens. She has also worked with other brands such as Walmart, Food & Wine, AllRecipes, EatingWell, and Forks Over Knives. She has over 10 years of experience and a degree in Culinary Science from Iowa State University. She has led countless projects including recipe development/testing, food photography, food videography, and has even hosted many recipe walkthrough videos. In her spare time, Sammy spends most of day with her toy poodle, Beans! Learn about BHG's Editorial Process Published on July 23, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Bake Time: 35 mins Total Time: 50 mins Servings: 8 Yield: 12 cups Jump to Nutrition Facts Ingredients 4 cup cooked rotini (8 oz. dry) 3 cup chopped cooked chicken 1 14 ounce package frozen broccoli florets 8 ounce sliced cremini or button mushrooms ¾ cup mayonnaise ¾ cup milk 1 1 ounce packet dry ranch salad dressing mix ½ teaspoon crushed red pepper ¼ teaspoon black pepper ½ cup shredded cheddar cheese (2 ounces) ½ cup shredded mozzarella cheese (2 ounces) ¼ cup shredded Parmesan cheese 6 strips bacon, crisp-cooked and crumbled Chopped tomato and chopped green onions (optional) Directions Preheat oven to 350°F. In a large bowl combine the first 9 ingredients (through black pepper). Transfer mixture to a greased 3-qt. baking dish. Bake, uncovered, for 25 minutes. Stir and top with cheddar, mozzarella, and Parmesan cheese. Bake 10 minutes more. Top with bacon and, if desired, tomato and green onions before serving. Matthew Clark Tips To prepare chicken: Line a 15x10x1-inch baking pan with foil. Drizzle three 6-oz. skinless, boneless chicken breast halves with olive oil and place in a cold oven. Set oven temperature to 450°F and bake 25 to 30 minutes or until chicken hits 165°F. (Because ovens and the size of chicken breasts vary, temperature is the best way to test for doneness). Cool and chop chicken. Place in an airtight container and refrigerate up to 3 days.To prepare bacon: Line a 15x10x1-inch baking pan with foil. Place a cooling rack over pan. Lay bacon slices on rack and bake at 425°F for 15 to 20 minutes or bacon is browned and crisp. Cool and crumble bacon. Place in a airtight container and refrigerate for up to 3 days. Rate it Print Nutrition Facts (per serving) 480 Calories 27g Fat 29g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 480 % Daily Value * Total Fat 27g 35% Saturated Fat 7g 35% Cholesterol 77mg 26% Sodium 631mg 27% Total Carbohydrate 29g 11% Total Sugars 5g Protein 30g Vitamin C 19.9mg 100% Calcium 226mg 17% Iron 1.9mg 11% Potassium 424mg 9% Folate, total 91.1mcg Vitamin B-12 0.6mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.