Chicken Bacon Ranch Casserole with diced chicken, thick-cut bacon, pasta, cheese, and a creamy, homemade ranch sauce.
Preheat the oven to 350°F and have ready a 9x13" greased casserole dish.
Add the cubed bacon to a large sauté pan over medium-high heat. Cook, stirring often until the bacon is cooked through -- about 8 minutes. Remove the bacon using a slotted spoon and set aside on a paper towel-lined plate.
Remove from the heat and spoon out all but a thin layer of bacon grease, if necessary. You should have about 3 tablespoons left in the pan. Wipe the sides of the pan to ensure there are no drippings, and return to medium-high heat.
Sprinkle the flour over the grease, whisk to combine, and cook for about 1 minute. Then, slowly begin adding the half-and-half one big splash at a time, whisking well after each addition. Once all of the half-and-half has been added, do the same with the milk. Simmer for about 5 minutes, whisking often to keep the dairy from scalding. Reduce the heat if necessary to maintain a simmer.
Remove from the heat and stir in the sour cream, ranch seasoning, and pepper. Add the cooked chicken, pasta, and half of the bacon to the pan and stir to combine.
Transfer the mixture to the prepared casserole dish, top with cheese, and bake for 20 minutes, or until hot and the edges are bubbly. Garish with the remaining bacon, serve and enjoy!
The Anthony Kitchen