Save My neighbor knocked on the door one Tuesday evening holding an empty casserole dish and asking if I had a recipe that could feed her book club in under an hour. I pulled together what I had in the fridge: leftover rotisserie chicken, a box of penne, ranch dressing, and far too much mozzarella. What came out of the oven that night became the dish she still requests every month. It's one of those recipes born from necessity that somehow tastes like you planned it all along.
I made this for my son's soccer team after their first win of the season, and the pan was scraped clean in minutes. One of the parents asked if I'd catered it. I just laughed and said it was pasta, ranch, and cheese, but something about the way it all bakes together under that golden bubbly top makes it feel special. It's become my go to whenever I need to feed a crowd without spending the whole day in the kitchen.
Ingredients
- Penne pasta (300 g): I cook mine just shy of al dente since it continues softening in the oven, and nobody wants mushy pasta in a bake.
- Cooked chicken breast (2 cups, diced or shredded): Rotisserie chicken is my secret shortcut here, it adds flavor and saves time without anyone knowing you didn't poach it yourself.
- Ranch dressing (1 cup): This is the backbone of the sauce, use a brand you actually like because it really comes through in the final dish.
- Sour cream (1 cup): It adds tang and richness that balances the ranch, making the sauce taste homemade rather than bottled.
- Whole milk (1/2 cup): This loosens the sauce just enough so it coats every noodle without being too thick or gloopy.
- Garlic powder (1/2 tsp): A little goes a long way, it deepens the savory notes without overpowering the ranch flavor.
- Onion powder (1/2 tsp): I used to skip this, but it adds a subtle sweetness that rounds out the sauce beautifully.
- Black pepper (1/4 tsp): Just a pinch wakes up the creaminess and keeps it from tasting flat.
- Dried parsley (1/2 tsp): It adds a hint of freshness even in dried form, and I always keep it in my pantry for moments like this.
- Dried dill (1/2 tsp): This is what makes the ranch taste more vibrant and less like it came straight from a bottle.
- Shredded mozzarella cheese (2 cups): I use the pre shredded kind for convenience, and it melts into that perfect gooey layer everyone fights over.
- Grated parmesan cheese (1/2 cup, optional): Sprinkling this on top before baking gives you those crispy golden bits that add texture and a nutty finish.
- Fresh chives or green onions (2 tbsp, chopped, optional): A handful of these at the end makes the dish look restaurant ready and adds a pop of color and mild bite.
Instructions
- Preheat and prep:
- Set your oven to 200°C (400°F) and grease a 23x33 cm baking dish with butter or nonstick spray. This step seems small, but it prevents the cheesy edges from sticking and makes cleanup so much easier.
- Cook the pasta:
- Boil the penne in salted water until it's just al dente, then drain it well. I usually undercook it by a minute or two since it will finish cooking in the oven and soak up some of that creamy sauce.
- Make the ranch sauce:
- In a large bowl, whisk together the ranch dressing, sour cream, milk, garlic powder, onion powder, black pepper, parsley, and dill until it's smooth and pourable. Taste it now, this is your chance to adjust seasoning before everything gets mixed in.
- Combine pasta and chicken:
- Add the drained pasta and cooked chicken to the bowl with the sauce, then stir gently until every piece is coated. The sauce should cling to the noodles without pooling at the bottom.
- Fold in cheese:
- Stir in 1 1/2 cups of the mozzarella so it gets distributed throughout the mixture. This ensures every bite has melted cheese, not just the top layer.
- Transfer to baking dish:
- Pour the pasta mixture into your prepared dish and spread it out evenly. Sprinkle the remaining mozzarella and the parmesan over the top, covering it completely for that golden bubbly finish.
- Bake until golden:
- Slide the dish into the oven and bake for 20 to 25 minutes, until the cheese is melted and the top turns golden brown with crispy edges. The smell alone will have everyone hovering around the kitchen.
- Rest and garnish:
- Let the bake sit for 5 minutes after you pull it out, this helps it set so it doesn't fall apart when you scoop it. Scatter fresh chives or green onions on top if you want a little color and brightness.
Save The first time I served this at a potluck, someone asked if I'd gone to culinary school. I hadn't, but I'd learned that a little effort in layering flavors and textures can make even the simplest ingredients feel impressive. That compliment stuck with me, and now I make this whenever I want to remind myself that good food doesn't have to be complicated. It just has to taste like you cared enough to make it right.
Making It Your Own
I've stirred in cooked bacon bits for a smokier flavor, and once I added sautéed mushrooms when I had a container sitting in the fridge. Both worked beautifully and made the dish feel a little different each time. You could also swap in cheddar for half the mozzarella if you want a sharper, tangier bite. The base is forgiving, so treat it like a template and use what you have or what sounds good to you.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and I reheat individual portions in the microwave with a splash of milk to bring back the creaminess. You can also freeze the whole baked casserole, wrapped tightly, for up to two months. Thaw it overnight in the fridge and reheat covered in a 180°C oven until warmed through. It's one of those rare dishes that tastes just as good the second time around.
Serving Suggestions
I usually serve this with a simple green salad dressed in lemon vinaigrette to cut through the richness, and garlic bread on the side for anyone who wants to soak up extra sauce. It's hearty enough to stand alone, but those fresh, bright sides balance the creaminess and make the meal feel complete.
- A crisp Caesar salad with homemade croutons adds crunch and a tangy contrast.
- Roasted broccoli or green beans tossed in olive oil and garlic bring color and a slight char that complements the creamy pasta.
- Garlic knots or a warm baguette are perfect for mopping up every last bit of sauce from the plate.
Save This dish has become one of those recipes I don't even need to look up anymore, and it's saved me on busy nights more times than I can count. I hope it does the same for you.
Kitchen Guide
- → Can I use frozen chicken for this dish?
Yes, you can use frozen chicken. Thaw it completely before cooking and ensure it reaches an internal temperature of 165°F (74°C). Alternatively, use rotisserie chicken for convenience and consistent results.
- → What pasta works best for this casserole?
Penne pasta is ideal due to its ridges that hold the creamy sauce well. However, rigatoni or farfalle work equally well. For a gluten-free version, use gluten-free penne and verify all other packaged ingredients are certified gluten-free.
- → How do I prevent the top from burning?
If the cheese topping browns too quickly, cover the baking dish loosely with aluminum foil for the first 15 minutes, then remove it to allow the top to crisp. Alternatively, reduce the oven temperature slightly to 190°C (375°F) and extend baking time by 5 minutes.
- → Can I make this ahead and refrigerate it?
Absolutely. Prepare the casserole through step 6, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours. Bake directly from the refrigerator, adding 5-10 minutes to the cooking time until the cheese is melted and bubbly.
- → What are some variations to enhance the flavor?
Stir in cooked bacon bits, sautéed mushrooms, or caramelized onions for depth. Try a cheese blend of cheddar and mozzarella for richer flavor, or add sun-dried tomatoes for brightness. Fresh herbs like basil or thyme complement the ranch seasoning nicely.
- → Why does my casserole seem watery?
Excess moisture typically comes from the chicken or ranch dressing. Ensure cooked chicken is drained well before mixing. If using homemade ranch, make it thicker by reducing the milk slightly. Let the baked casserole rest for 5 minutes before serving to allow it to set.