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Chicken-Bacon-Ranch Pasta Bake

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Chicken-Bacon-Ranch Pasta Bake
  • Prep 15 min
  • Total 40 min
  • Servings 8
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We heard your feedback and went back to the drawing board to double the sauciness of this recipe. Loaded with bacon and ranch seasoning, this chicken noodle casserole will be a family favorite!
Updated Aug 31, 2017

Ingredients

  • 12 oz uncooked egg noodles
  • 2 teaspoons oil
  • 1/2 cup diced onion
  • 2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 6 oz cream cheese, softened
  • 3 tablespoons ranch dressing and seasoning mix (from 1-oz package)
  • 2 cups shredded deli rotisserie chicken
  • 5 slices bacon, crisply cooked and crumbled
  • 1 1/2 cups frozen sweet peas
  • 1 tablespoon unsalted butter, melted
  • 1 cup Progresso™ panko crispy bread crumbs
  • Chopped fresh parsley for garnish, if desired
Make With
Make With
Progresso Breadcrumbs

Steps

  • 1
    Heat oven to 375°F. Lightly grease 13x9-inch (3-quart) baking dish.
  • 2
    Cook noodles in salted water as directed on package for minimum cook time. Drain; place noodles in large bowl.
  • 3
    Meanwhile, in 10-inch skillet, heat oil until hot. Cook onion in oil until soft and translucent. Season lightly with salt. Add chicken broth; heat to simmering. Stir in cream cheese until melted and combined. Stir in 2 tablespoons plus 2 teaspoons of the ranch dressing mix. Pour mixture over noodles. Fold in chicken, bacon and frozen peas. Spread in baking dish.
  • 4
    In small bowl, mix melted butter, bread crumbs and remaining 1 teaspoon ranch dressing mix until well coated. Spread over noodle mixture.
  • 5
    Bake about 20 minutes or until top is crisp and sauce is bubbling. Let stand 5 minutes before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    This dish is made easy using deli rotisserie chicken.
  • tip 2
    Instead of cooking the bacon slices and crumbling, just chop the bacon and cook in a skillet for ready-made crumbles.

Nutrition

Nutrition Facts are not available for this recipe
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