My husband calls this 'Country Charm Casserole'—the blend of bacon, chicken, and ranch keeps him asking for seconds (and thirds)!

Ah, there's nothing more comforting than a casserole fresh out of the oven. This Ranch Chicken and Bacon Casserole holds a special place in my heart because it brings together two of my favorite ingredients: crispy bacon and creamy ranch. It's perfect for those busy weeknights when you need a hearty meal that doesn't need a ton of your time. Plus, if you're like me and grew up in the Midwest, casseroles are practically a way of life—everyone seems to have their twist on a classic. So, why not make it your own?

This casserole pairs wonderfully with a simple side salad or some steamed veggies like broccoli or green beans to balance out the richness. If you're feeding a crowd or just want to have some fun with it, serving it with a side of garlic bread or a warm baguette is always a great idea. A glass of crisp white wine or a cool iced tea would round out the meal nicely.

Servings: 6

4 cups cooked chicken, shredded
8 slices of bacon, cooked and crumbled
2 cups rotini pasta (or your choice of pasta)
1 package (1 oz) dry ranch dressing mix
2 cups shredded cheddar cheese
1 can (10.75 oz) cream of chicken soup
1 cup milk
Salt and pepper to taste
Chopped parsley for garnish (optional)

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

Cook the pasta according to package instructions until al dente. Drain and set aside.

In a large bowl, mix together the cream of chicken soup, milk, and ranch dressing mix until smooth.

Add the cooked chicken, crumbled bacon, and pasta to the bowl, stirring to combine everything evenly.

Season with salt and pepper to taste.

Pour the mixture into the prepared baking dish, spreading it out evenly.

Sprinkle the shredded cheddar cheese over the top.

Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.

Let it cool for a few minutes before serving. Garnish with chopped parsley if desired.

For a healthier twist, you could substitute Greek yogurt for half of the cream of chicken soup. If you’re a veggie lover, consider adding some steamed broccoli or spinach to the mix before baking. Another fun variation is to use pepper jack cheese for a little extra kick. If you're feeding a larger crowd or want leftovers, this recipe doubles easily—just make sure you've got a bigger baking dish!