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Chicken Beef Bacon Ranch Casserole
Ingredients
- 2 boneless, skinless chicken breasts, diced
- 1 pound ground beef
- 4 strips of bacon, cooked and crumbled
- 1 cup ranch dressing
- 2 cups cooked pasta (elbow or penne)
- 2 cups shredded cheddar cheese
- 1 cup frozen mixed vegetables
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional)
Instructions
Preheat the oven to 350°F (175°C).
In a large skillet, brown the ground beef and diced chicken over medium heat until fully cooked. Drain excess fat.
Add the cooked bacon, ranch dressing, pasta, mixed vegetables, garlic powder, onion powder, salt, and pepper. Stir to combine.
Transfer the mixture to a greased casserole dish. Top with shredded cheddar cheese and breadcrumbs, if using.
Bake in the preheated oven for 25-30 minutes until the cheese is bubbly and golden brown.
Let cool for a few minutes before serving.
Kitchen Tools
- Large skillet
- Casserole dish
- Mixing spoon
Chef's Tips
For extra flavor, marinate the chicken in ranch dressing before cooking.
Feel free to substitute with your favorite vegetables or pasta types.
🔧 Troubleshooting Tips
🔄 Recipe Variations
🥗 Healthy Alternatives
🍽️ Serving Suggestions
Serve with a side salad for a complete meal.
Pair with garlic bread or crusty rolls.
Nutrition Facts
🥗 Suitable Diets
🎨 Presentation Ideas
📦 Storage & Conservation
♻️ Leftover Ideas
⚠️ Common Mistakes to Avoid
FAQ
Yes, you can assemble the casserole a day ahead and bake it just before serving.
Absolutely! Feel free to mix and match with sausage or add more bacon.
Yes, you can freeze the casserole either before or after baking. Just ensure it’s in a freezer-safe container.
Reheat in the microwave or oven at 350°F until warmed through, adding moisture if needed.
You can use Italian dressing or any creamy dressing for a different flavor profile.
Yes, substitute the meats with extra veggies or plant-based alternatives.
Yes, just use gluten-free pasta and ensure the ranch dressing is gluten-free.