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chicken casserole on a spoon

Creamy Chicken Bacon Ranch Casserole

Course Main Course
Cuisine American
Keyword Casserole, Chicken, Pasta
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6 people


  • 12 oz bag Creamette Extra Wide Egg Noodles
  • 1 ½ cups cooked shredded chicken
  • 4 tbsp butter
  • ½ white onion, diced
  • 2 ¼ tbsp cornstarch
  • 1 oz ranch seasoning packet
  • ½ tsp 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 tbsp melted butter
  • 1 ½ tsp dried parsley


  • 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 tbsp 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.