This creamy-ranch casserole is a must-make. We loved it on night one, but I really liked the leftovers too. The flavors got better & better the longer they sat together.
Cheesy Chicken Ranch Casserole – Adapted from Mommy, I’m Hungry!
- 6 T homemade ranch dressing mix
- 2 1/2 – 3 C whole wheat penne pasta
- 2 cans evaporated milk
- 1 T flour*
- 2 C cooked chicken, shredded or diced
- 1/2 C mozzarella cheese
- 1 1/2 C extra sharp cheddar cheese
- sea salt & pepper, to taste
In a large skillet, blend together the 2 cans of evaporated milk, 1 T flour and 6 T homemade ranch seasoning mix. A whisk can be helpful in this process.
Slowly, heat the milk mixture until it reaches a simmer; stir often during this process. Continue to stir often as the mixture cooks for about 10 minutes during which the mixture should thicken up nicely.
Add in the shredded or diced chicken and continue to simmer the mixture for 10 more minutes.
Carefully taste, and season with salt & pepper, as desired.
Meanwhile, boil the pasta in water according to package directions. Drain when done.
When the pasta is ready, add that to the sauce. Stir to combine.
Then, remove the dish from the heat.
Stir in the mozzarella cheese and 1 C of the cheddar cheese. Allow the heat from the sauce to melt the cheese – this will give you a nice smooth cheesy sauce.
Transfer the casserole into a 9x13 baking dish or 3 quart casserole dish.
Sprinkle the remaining cheese over the top and garnish with dried parsley, salt & pepper, as desired.
Place the baking dish into an oven preheated to 350 degrees. Bake for 10ish minutes until the cheese is melted and slightly browned.
Cool for 5 minutes before serving.
We enjoyed it alongside some steamed broccoli.
Hope you enjoy it too!