Description
Cozy and cheesy Creamy Ranch Chicken Casserole with tender chicken, pasta, and vegetables. Perfect for weeknight dinners or family gatherings.
Ingredients
3 cups cooked chicken, shredded or cubed
8 oz uncooked pasta (elbows or rotini)
1 cup frozen peas
1 cup frozen corn
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 packet (1 oz) ranch seasoning mix
1/2 cup milk
1 1/2 cups shredded cheddar cheese, divided
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons chopped fresh parsley
Instructions
1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. Whisk together cream of chicken soup, sour cream, milk, ranch seasoning, garlic powder, black pepper, and paprika.
4. Add chicken, pasta, and vegetables to the sauce and stir until coated.
5. Transfer mixture to the prepared baking dish and spread evenly.
6. Top with cheeses, reserving 1/2 cup cheddar.
7. Bake uncovered for 25–30 minutes until cheese is melted and bubbly.
8. Garnish with parsley before serving.
Notes
Add broccoli, carrots, or bell peppers for extra nutrition.
Use Greek yogurt instead of sour cream to lighten the dish.
Mix in mozzarella or Monterey Jack for extra cheese.
Add cayenne or red pepper flakes for a spicy kick.
Assemble ahead of time and bake the next day.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 120 mg