What kind of pasta do you use in chicken bacon Ranch casserole?

This recipe does not contain any pasta. However, it is a nutritious twist on a classic American casserole recipe that typically features cooked pasta such as penne along with a mixture of mozzarella cheese, cheddar cheese, and cream cheese baked in a casserole dish or baking dish.

How do you make your own Ranch seasoning mix?

Skip the store-bought packets of seasoning mix, and combine herbs and spices instead. For our Ranch dressing , we use a blend of dried parsley, dried dill, garlic powder, onion powder, dried chives, salt, and pepper. Then, we combine the mix in a large bowl with mayonnaise and full-fat canned coconut milk. Although some people like to use sour cream, which also works well.

Can a rotisserie chicken be used in this recipe?

Sure! Just roast the veggies without the chicken on the pan. Roast until the veggies are tender and the bacon is crisp then serve with the rotisserie chicken and drizzle all with ranch.

Chicken Bacon Ranch (Sheet Pan Recipe)

Servings: 4 servings 1x

Ingredients

2 medium sweet potatoes, peeled and cubed (about 3–3 1/2 cups small cubes)
12 oz fresh green beans, trimmed
1 small red onion, sliced (about 1 cup)
3 slices bacon, chopped (use no-sugar added for Whole30 option)
2 tablespoons fresh thyme (or 1 teaspoon dried thyme)
2 teaspoons avocado oil, divided
1 1/2 lbs boneless, skinless chicken thighs (4-6 chicken thighs)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
¼–½ cup purchased or homemade ranch dressing

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Instructions

Preheat the oven to 425°F. Mist one very large sheet pan (about 18×26, or 2 regular size sheet pans) with nonstick spray. (NOTE: Spreading the ingredients out among a very large sheet pan or two sheet pans helps to prevent overcrowding and reduce moisture).
Add the sweet potatoes, green beans, red onion, bacon, and thyme to the sheet pan. Drizzle with 1 teaspoon avocado oil and toss to coat (because of the bacon, you just need a little oil).
Pat the chicken thighs with paper towels to remove as much liquid as possible. Spread out veggies to make a space for each chicken thigh. Place the chicken thighs on the pan and brush them with the remaining 1 teaspoon avocado oil.
Sprinkle salt and pepper over all ingredients. Add a little extra dried thyme or sprigs of fresh thyme, if desired.
Bake for 20-25 minutes or until the chicken has reached an internal temperature of 165°F.
Remove from the oven, drizzle with ranch, and serve.

Notes

*May use boneless/skinless chicken breasts in this recipe. If using chicken breast, you may need to add more time, depending on the thickness of the breasts.

Nutrition Information

Serving Size: 1/4 of recipe
Calories: 480
Fat: 27 g
(Sat Fat: 7 g)
Sodium: 709 mg
Carbohydrate: 25 g
(Fiber: 4 g
Sugar: 8 g)
Protein: 35 g
Cholesterol: 149 mg

Dietary

Dairy-Free Gluten-free Grain-Free Nut-free Paleo Whole30

Recipe By: Stacie Hassing