Chilly days call for cozy nights, and cozy nights call for comforting casseroles. And I can't think of any casserole I like more than this Ranch Chicken Casserole. It has everything in it that makes a casserole a casserole: pasta, bacon, chicken, cheese, onion and bell pepper. Then, the entire concoction is embedded in an uber-creamy delicious sauce with ranch dressing, cream cheese and a can of cream of chicken soup.
Yes, if you're a regular reader of this column, this makes two columns in a row that I've included a recipe using canned soup, but don't call me out on that. We're thinking comfort here, and canned soup reminds me of home with my momma.
For many of us, comforting casseroles are a staple in wintertime. Maybe it's the warm, bubbly finish as it heats in the oven. Maybe it's the fact that so many casseroles can use leftover ingredients, such as this one. The recipe calls for uncooked chicken, but I've made it with leftover rotisserie chicken, too.
I've also left out the ranch dressing, but I don't recommend it. The ranch dressing ups the flavor tremendously. And if you don't have elbow macaroni, you can use most any pasta, from spaghetti to spiral. That's the beauty of a casserole. You don't have to give them much thought; they're one of the most-versatile dinners you can throw together; and most times, they only need a side salad and some good crusty bread, and dinner is on the table.
Ranch Chicken Casserole
3 cups uncooked elbow macaroni
12 slices bacon (diced into 1- to 2-inch pieces)
1 1/2-2 pounds uncooked chicken (cubed)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 tablespoon paprika
1 green bell pepper, diced
1 medium onion, diced
2 tablespoons minced garlic
3 tablespoons butter
1/3 cup all-purpose flour
3 cups milk
1 package (1 ounce) dry ranch seasoning mix (optional)
1 can (10 3/4 oz) condensed cream of chicken soup
1 package (8 ounces) cream cheese, at room temperature
4 cups shredded cheddar cheese, divided
1/4 cup panko crispy bread crumbs
Heat oven to 375 degrees. Bring a large pot of water to boil, and cook the macaroni as directed on the package. Aim for al dente, drain when done and set aside.
Cook the bacon in a large skillet, over medium-high heat, stirring frequently, until crispy. Remove from skillet, and set aside. Drain the grease, leaving only about 2 tablespoons in the skillet.
Add the chicken to the skillet, and season with salt, pepper and paprika. Cook chicken, stirring frequently, until golden and no longer pink in the center. Remove from skillet, and transfer to a large bowl.
Add the bell pepper, diced onion and minced garlic to the skillet, and cook for 3-5 minutes, stirring occasionally, until soft and tender. Remove from the skillet, and add to the bowl with chicken.
In the same skillet, over medium heat, melt 3 tablespoons of butter. Stir in the flour until a paste forms. Gradually stir in milk, beating with a whisk until fully combined. Stir in the dry ranch dressing, cream of chicken soup and cream cheese; stir until fully combined. Reduce the heat to low, and add 3 cups of cheddar cheese, stirring until fully melted. Remove from heat.
Add the cooked pasta and cheese mixture to the bowl with the chicken and vegetables. Stir well to combine, and transfer to a 13- by 9-inch baking dish.
Top with 1 cup shredded cheese and the cooked bacon, and sprinkle some panko bread crumbs on top.
Bake for 20-30 minutes or until the mixture is bubbly and cheese is fully melted.
Contact Anne Braly at abraly@timesfreepress.com or annebraly.com.
Anne Braly