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Creamy Chicken Bacon Ranch Casserole is a Midwest favorite, and packed with hearty ingredients like chicken, egg noodles, peas, and cheese. It is an excellent meal to beat the cold days of winter.
Interested in trying out Creamette® Extra Wide Egg Noodles? Hover over the photo to click through for purchasing at Walmart.
Creamette Extra Wide Egg Noodles make dinner time everyone’s favorite time of day. My Creamy Chicken Bacon Ranch Casserole is packed with tender white meat chicken, egg noodles, ranch seasoning, crisp smoky bacon, peas, and baked in a creamy cheesy sauce. Topped with crunchy butter cracker topping this is a meal that is cozy, comforting, and an instant family favorite.
My family is all about casseroles at dinner time. I love using Creamette Extra Wide Egg Noodles when I make casseroles- after all they are a Midwestern staple! The noodles are perfectly tender, and they soak up all the yummy flavors and sauces in my casserole which ensure it is never dry or lacking flavor! I live in Wisconsin and it is so cold this time of year. Casseroles are the perfect meal this time of year because they are so warm and hearty- just what we need to beat the cold and snow! One of the reasons I choose egg noodles in my casseroles is that it is so versatile, and I know that everyone will ask for seconds.
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I know that I can count on Walmart to carry my favorite products, like Creamette Extra Wide Egg Noodles, and I like to do my shopping because it is so convenient!
What do you need to make Creamy Chicken Bacon Ranch Casserole?
- Creamette Extra Wide Egg Noodles
- Cooked Shredded Chicken
- Onion
- Bacon
- Ranch Seasoning
- Frozen Peas
- Cheddar Cheese
- Chicken Broth
- Milk
- Cornstarch
- Black Pepper
- Casserole Dish
- Medium Pot
How do you make Creamy Chicken Bacon Ranch Casserole?
- Pre-heat oven to 350°F. Spray a 9x13 casserole dish with cooking spray and set aside.
- Place a pot of water on the stove and bring to a boil. Add egg noodles to the water and cook till tender, but still firm. Drain, return to pot, and set aside.
- Place onion in a large rimmed skillet with 1 tablespoon butter. Cook till tender. Add 2 additional tablespoon of butter and allow it to melt. Add the cornstarch and mix till absorbed by the butter.
- Add the ranch seasoning, chicken broth and milk. Allow mixture to come to a simmer and thicken.
- While sauce thickens prepare the cracker topping. Place crackers into a sealable bag. Seal and crush the crackers. Add melted butter, ⅓ amount of bacon, and dried parsley to the crushed crackers. Seal and mix with your hands. Set aside.
- Add 1 ¼ cup cheese, ⅔ amount of bacon, peas, and chicken.
- Pour sauce into the pot with the noodles and gently stir.
- Spoon casserole into the prepared baking dish. Top with 1 ¼ cup of cheese.
- Top casserole with cracker topping.
- Bake for 30 minutes. Remove from the oven and serve.
Frequently Asked Questions
Can I use a different cheese when making this casserole?
Yes, the cheese can be switched from cheddar- I think pepper jack or colby would be great.
I am having trouble getting my sauce to thicken- what can I do?
Try slightly increasing the heat while you whisk. Remember you do not want it like a thick gravy because you will add cheese and the noodles will absorb a lot of the sauce.
Can I use dark meat with the white meat chicken?
Of course! Use the type you prefer, or a mixture of the two.
Can I use a different noodle?
I do not recommend a different noodle for this casserole because the extra wide egg noodles absorb the sauce so well. The consistency might not be the same or as delicious.
Cooking for more delicious pasta and casserole recipes?
Cheesy Broccoli, Turkey, and Rice Casserole
Cheesy Chicken Spaghetti Casserole
Slow Cooker Creamy Mac and Cheese with Bacon
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Creamy Chicken Bacon Ranch Casserole
Ingredients
- 12 oz bag Creamette Extra Wide Egg Noodles
- 1 ½ cups cooked shredded chicken
- 4 tablespoon butter
- ½ white onion, diced
- 2 ¼ tablespoon cornstarch
- 1 oz ranch seasoning packet
- ½ teaspoon black pepper
- 2 ½ cups chicken broth
- 1 cup milk
- 2 ½ cups shredded cheddar cheese
- 8 sliced cooked chopped bacon
- ½ cup frozen peas
- 2 sleeves round butter crackers
- 4 tablespoon melted butter
- 1 ½ teaspoon dried parsley
Instructions
- Pre-heat oven to 350°F. Spray a 9x13 casserole dish with cooking spray and set aside.
- Place a pot of water on the stove and bring to a boil. Add Creamette Extra Wide Egg Noodles to the water and cook till tender, but still firm. Drain, return to pot, and set aside.
- Place onion in a large rimmed skillet with 1 tablespoon butter. Cook till tender. Add 2 additional tbsps of butter and allow it to melt. Add the cornstarch and mix till absorbed by the butter.
- Add the ranch seasoning, black pepper, chicken broth and milk. Allow mixture to come to a simmer and thicken.
- While sauce thickens prepare the cracker topping. Place crackers, into a sealable bag. Seal and crush the crackers. Add melted butter, ⅓ amount of bacon, and dried parsley to the crushed crackers. Seal and mix with hands. Set aside.
- Add 1 ¼ cup cheese, ⅔ amount of bacon, peas, and chicken to sauce mixture.
- Pour sauce into the pot with the Creamette Extra Wide Egg Noodles and gently stir.
- Spoon casserole into the prepared baking dish. Top with 1 ¼ cup of cheese.
- Top casserole with cracker topping.
- Bake for 30 minutes. Remove from oven and serve.
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Natalie
Love this recipe. It's a great way to use chicken leftovers. Plus it's super easy to make and very family friendly. I can't wait to give this a try.
Ben Myhre
There is something comforting about a great casserole dish and this fits the bill. Bacon? Creamy? Ranch? SIGN ME UP! So much flavor and taste in this.
Leslie
You are darn right this is a midwest favorite! Ha ha! I've never had peas in mine though. I like that addition to your recipe!