Ingredients:

  • 3 cups cooked chicken, shredded or diced
  • 8 strips bacon, cooked and crumbled
  • 1 cup ranch dressing
  • 1 can cream of chicken soup
  • 2 cups cooked pasta (like rotini or penne)
  • 1 cup shredded cheddar cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 cup frozen peas (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a skillet, cook bacon until crispy. Remove, crumble, and set aside.
  3. In a large mixing bowl, combine shredded chicken, crumbled bacon, ranch dressing, cream of chicken soup, cooked pasta, garlic powder, and black pepper. Stir until fully combined.
  4. Pour the mixture into a greased 9x13 inch casserole dish.
  5. Sprinkle the shredded cheddar cheese evenly over the top.
  6. Bake in the preheated oven for 30-40 minutes, or until heated through and bubbly.
  7. Check for a golden brown top and ensure bubbling edges. Internal temperature should reach 165°F (74°C).
  8. Remove from the oven and let it cool for a few minutes before serving.