Ingredients

The following ingredients have 10 Servings
  • 12 ounce package rotini pasta
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 ounce packet ranch seasoning mix
  • 2 cups sour cream
  • 1 ½ pounds chicken (cooked and shredded)
  • 4 strips bacon (cooked and crumbled)
  • 1 ½ cups shredded cheddar cheese (divided)
  • 1/4 cup shredded Parmesan cheese (plus more for sprinkling)

Instruction

  • Preheat oven to 350 F. Lightly grease a 9x13-inch casserole dish. Set aside.
  • Cook pasta to almost al dente (about 1 minute less than the package calls for).
  • Drain pasta.
  • Meanwhile in a large pot, melt butter; whisk in flour until smooth.
  • Whisk in milk and ranch seasoning.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Reduce heat to low; fold in sour cream until blended.
  • Remove sauce from heat.
  • Stir in 1 cup shredded cheddar cheese until melted and combined.
  • Add chicken, bacon, and cooked pasta; toss to coat in cheese sauce.
  • Pour pasta mixture into the prepared casserole dish.
  • Top with remaining 1/2 cup shredded cheddar cheese and Parmesan cheese.
  • Bake until hot and bubbly, about 20-25 minutes.
  • Serve sprinkled with additional Parmesan if desired.