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A portion of chicken noodle casserole on a plate garnished with fresh parsley.

Chicken Bacon Ranch Casserole

Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 806kcal
Author: Deanna
This cheesy casserole with chicken, bacon, and ranch is quick and easy to prepare.  Made with egg noodles and simple ingredients it is hearty and creamy with toasted parmesan breadcrumbs giving it a bit of crunch.
Print Recipe


  • 12 oz broad egg noodles
  • 1 (10.5 oz) Can condensed cheddar cheese soup
  • 1 Cup sour cream
  • 2 Large eggs
  • ½ Cup milk
  • 1 Tbsp mustard powder
  • 2 Tbsp ranch dressing mix store-bought or homemade
  • 3 Cups cooked chicken diced or shredded
  • 1 Cup cooked Bacon chopped, 5-6 slices
  • 2 Cups shredded Monterey jack cheese
  • 1 Cup frozen peas
  • ½ Cup panko bread crumbs
  • ¼ Cup grated parmesan cheese
  • ¼ Cup butter melted


  • Pre heat oven to 350°F
  • Bring a large pot of water to a boil and add the egg noodles. Cook for about 6 minutes, then drain. They should still be slightly firm as they will continue to cook in the oven.
  • In a large bowl, mix the condensed soup, sour cream, eggs, milk, and spices until smooth. Stir in the chicken, bacon, cheese and peas until combined.
  • Stir the noodles into the cheese mixture, then pour into a lightly greased 9x13 pan.
  • In a small bowl, combine the bread crumbs, parmesan cheese and melted butter. Then sprinkle on top of the casserole.
  • Place in the oven and bake for 25-30 minutes until the sauce is bubbly and the top is golden brown.


Calories: 806kcal | Carbohydrates: 52g | Protein: 49g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 253mg | Sodium: 821mg | Potassium: 623mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1170IU | Vitamin C: 10mg | Calcium: 455mg | Iron: 4mg