Ingredients:

  • 16 oz full-fat brick cream cheese, softened
  • 1 cup sour cream
  • 10.5 oz condensed cream of chicken soup
  • 1 oz dry ranch seasoning mix
  • 4 cups shredded cooked chicken
  • 2 cups shredded sharp cheddar cheese, divided
  • 8 slices bacon, cooked and crumbled
  • 12 oz cooked penne pasta
  • 0.25 cup fresh green onions, sliced
  • 0.5 tsp smoked paprika

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the softened cream cheese, sour cream, and condensed cream of chicken soup. Stir until the mixture is smooth and no large lumps remain.
  2. Stir the dry ranch seasoning into the cream base. Gently fold in the shredded chicken, 1.5 cups of the shredded cheddar cheese, half of the crumbled bacon, and the cooked pasta. If the consistency is too thick, add a splash of milk to loosen.
  3. Spread the mixture evenly into a greased 9x13 inch baking dish. Top with the remaining 0.5 cup of cheddar cheese and the remaining bacon crumbles. Sprinkle with smoked paprika if desired.
  4. Bake for 20–25 minutes until the edges are bubbling and the cheese on top is fully melted and golden. Garnish with fresh green onions before serving.