Yields: 8 servings Prep time: 30 minutes Cook time: 45-55 minutes (includes pasta cooking & baking) Calories: Approx. 750 kcal per serving (without optional Ranch mix)
A supremely comforting casserole loaded with tender chicken, crispy bacon, pasta, and veggies in a rich, cheesy sauce. Perfect for a hearty family meal.
Ingredients
- 2 1/2 cups (approx. 285g) uncooked elbow macaroni (or similar shape)
- 10 slices bacon, diced
- 1.5 pounds (approx. 680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 medium yellow onion, diced
- 3/4 large green bell pepper, diced
- 3/4 cup small broccoli florets (New Addition)
- 1 1/2 tablespoons minced garlic
- 2 1/2 tablespoons unsalted butter
- Generous 1/4 cup (approx. 30-35g) all-purpose flour
- 2 1/2 cups (600ml) milk (whole or 2% recommended)
- 1 package (1 oz / 28g) dry Ranch seasoning mix (Optional)
- 1 can (10.75 oz / 298g) condensed cream of chicken soup
- 6 oz (170g) cream cheese, softened and cubed
- 2 1/2 cups (approx. 285g) shredded sharp cheddar cheese (or cheddar blend)
- 3/4 cup (approx. 85g) additional shredded sharp cheddar cheese (for topping)
- Optional Topping: 1/4 cup Panko bread crumbs
Equipment:
- Large pot (for pasta)
- Large oven-safe skillet (at least 12-inch) or large skillet + 8×11 inch (or similar 2.5-3 quart) casserole dish
- Colander
- Whisk
- Spatula/Spoon
Instructions
- Cook Pasta & Preheat Oven: Cook elbow macaroni according to package directions until al dente. Drain well and set aside. Preheat oven to 375°F (190°C). If not using an oven-safe skillet for the whole process, grease an 8×11 inch or similar 2.5-3 quart casserole dish.
- Cook Bacon: Place the diced bacon in a large cold skillet. Cook over medium-high heat, stirring frequently, until crispy. Remove the bacon pieces with a slotted spoon to a paper towel-lined plate, reserving them for the topping. Drain off all but 1-2 tablespoons of the bacon fat from the skillet.
- Cook Chicken: Add the cubed chicken to the skillet with the reserved bacon fat. Season with salt, pepper, and paprika. Cook over medium-high heat, stirring frequently, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: Add the diced onion, diced bell pepper, and broccoli florets to the same skillet (add a teaspoon of oil if the pan is too dry). Sauté for 3-5 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for 1 minute more until fragrant. Remove the vegetables from the skillet and set aside with the chicken.
- Make Cheese Sauce: Melt the 2 1/2 tablespoons of butter in the now-empty skillet over medium heat. Whisk in the generous 1/4 cup of flour until a smooth paste (roux) forms. Cook for 1 minute, whisking constantly. Gradually pour in the 2 1/2 cups of milk while whisking continuously until the mixture is smooth. Bring to a gentle simmer, whisking, until it starts to thicken slightly.
- Add Creamy Elements: If using, whisk in the dry Ranch seasoning mix. Stir in the condensed cream of chicken soup until smooth. Add the cubed softened cream cheese and continue to stir or whisk until the cream cheese is fully melted and incorporated into the sauce.
- Melt Cheese: Remove the skillet from the heat. Stir in the 2 1/2 cups of shredded cheddar cheese until it is melted and the sauce is creamy.
- Combine Casserole: To the skillet with the cheese sauce (or transfer sauce to a very large bowl if your skillet isn’t large enough/oven-safe), add the cooked pasta, cooked chicken, and sautéed vegetables. Stir everything together gently until well combined.
- Assemble for Baking: Transfer the mixture to the prepared casserole dish (if not using an oven-safe skillet). Spread it out evenly. Sprinkle the reserved cooked bacon pieces over the top, followed by the remaining 3/4 cup of shredded cheddar cheese. If desired, sprinkle Panko bread crumbs evenly over the cheese.
- Bake: Bake uncovered in the preheated 375°F (190°C) oven for 20-30 minutes, or until the casserole is hot, bubbly throughout, and the cheese topping is melted and lightly golden.
- Rest and Serve: Let the casserole rest for 5-10 minutes before serving. Enjoy!
Estimated Nutritional Information (Per Serving – 1 of 8, without optional Ranch mix or Panko)
- Calories: approx. 750 kcal
- Total Fat: approx. 43g
- Saturated Fat: approx. 22g
- Total Carbohydrates: approx. 37g
- Dietary Fiber: approx. 2g
- Total Sugars: approx. 7g
- Protein: approx. 46g
- Sodium: approx. 1100mg (estimate, highly dependent on bacon, soup, cheese, Ranch & salt added)
(Note: Nutritional information is an estimate calculated based on the specific ingredients and quantities used in this modified recipe, assuming standard bacon, lean chicken breast, whole milk, full-fat cream cheese, cheddar cheese, and condensed soup. Actual values may vary significantly based on specific brands, fat content of meats/cheeses, sodium in components, and precise measurements. The original recipe’s calorie count appeared significantly inaccurate.)
