Ingredients
- 12 oz penne pasta, cooked al dente
- 1 cup sour cream
- 1 packet ranch seasoning mix
- 2 cups cooked shredded chicken (rotisserie recommended)
- 1 (15 oz) jar homestyle Alfredo sauce
- 1 (10.5 oz) can cream of chicken soup
- 2 cups shredded mozzarella cheese, divided
- 8 slices bacon, cooked crisp and chopped
- 1/2 cup chopped green onions
Ingredients and Why They Matter
Penne pasta holds up well in baked casseroles; its tubes catch the creamy sauce and bits of chicken and bacon. Cooking it al dente prevents it from becoming mushy during the oven time.
Sour cream adds tang and richness and helps the sauce cling to the pasta instead of feeling thin. Ranch seasoning mix brings the signature herby, garlicky, tangy flavor with one packet, rather than measuring out individual spices.
Cooked shredded chicken is ideal for using leftover or rotisserie chicken and makes the casserole more substantial and protein‑rich. Homestyle Alfredo sauce provides a creamy, Parmesan‑style base, while cream of chicken soup thickens the mixture and adds savory depth, making the casserole extra saucy and cohesive.
Mozzarella cheese melts smoothly and stretches nicely, creating that satisfying cheesy top and creamy interior; dividing it ensures some is baked into the casserole and some forms a melty topping. Bacon adds smoky, salty crunch and big flavor; adding it on top at the end helps preserve some crispness. Green onions cut through the richness with fresh onion flavor and give color and brightness to the finished dish.
Step-by-Step Instructions
Prep the Pasta and Pan
- Cook the penne pasta in salted water according to package directions until al dente. Drain well (do not overcook, as it will bake further).
- Preheat the oven to 350°F (175°C).
- Grease a 9×13‑inch casserole dish with cooking spray or a light coating of oil.
Mix the Casserole Base
- In a large mixing bowl, add the cooked, drained penne.
- Stir in the sour cream and ranch seasoning mix until the pasta is evenly coated.
- Add the shredded chicken, Alfredo sauce, cream of chicken soup, and 1 cup of the shredded mozzarella.
- Mix thoroughly until everything is well combined and the pasta is evenly coated in the creamy sauce.
Assemble and First Bake
- Spread the pasta mixture evenly into the greased 9×13 casserole dish, smoothing the top.
- Cover the dish tightly with foil.
- Bake for about 25 minutes, until the casserole is hot and bubbling around the edges. This step warms the center without over‑browning the cheese.
Top and Finish Baking
- Remove the foil.
- Sprinkle the remaining 1 cup of shredded mozzarella evenly over the top.
- Scatter the chopped bacon and green onions over the cheese.
- Return the casserole to the oven, uncovered, and bake for an additional 20 minutes, or until the cheese on top is fully melted, bubbly, and lightly golden. You can broil briefly at the end if you want extra browning (watch closely).