Cheesy Chicken Bacon Ranch Kale Casserole

This Cheesy Chicken Bacon Ranch Kale Casserole is a delicious, hearty pasta bake loaded with tender chicken and crispy bacon. Shredded kale adds a boost of nutrition, while a creamy, protein-packed Greek yogurt and cheese sauce ties it all together. Baked until golden and bubbly, it’s a comforting, family-friendly meal that’s perfect for weeknights or meal prep.

Author: Project Meal Plan

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 40 minutes

Cook Time: 25 minutes

Total Time: 1 hour 5 minutes

Servings: 1 Serving

Calories: 3,307 kcal per serving

Ingredients

3 cups - penne style pasta
2 tablespoons - olive oil
½ - yellow onion
1 bunch - kale
¾ cup - chicken broth
½ tsp - salt and pepper
2 cups - Greek yogurt
1 - egg
1 ½ cups - mozzarella cheese
½ cup - cheddar cheese
½ cup - milk
2 teaspoons - Hidden Valley Ranch seasoning mix
1 tsp - red chili pepper flakes
3–4 cups - chicken
1 cup - bacon bits
½ cup - parmesan cheese

Instructions

Preheat the oven to 375F. In a medium pot of salted boiling water, cook pasta according to package instructions. Drain well and set aside when done. To avoid sticking while the remaining ingredients are cooked, toss with 1 tablespoon of olive oil.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add onions and cook for about 4 minutes, until they start to turn translucent, stirring occasionally. Add the kale and 1/2 teaspoon each of salt and pepper. Stir until kale begins to wilt, about 2 minutes. Add chicken broth, and continue to cook until all the kale is wilted and most of the chicken broth is absorbed by the kale, about 5 minutes. Remove from heat and set aside.
In a medium mixing bowl, combine greek yogurt, egg, mozzarella cheese, 1/4 cup cheddar cheese, milk, red chili pepper flakes, Ranch seasoning, salt and pepper. Mix until well combined.
To the kale sauté pan, add chicken, bacon bits, cooked pasta, and the yogurt custard mixture. Stir until well mixed. Add to a 9×13 greased casserole dish, then top with remaining 1/4 cup cheddar cheese and parmesan cheese evenly on the top of the casserole.
Bake in the preheated oven for about 25 minutes or until the top is melty and golden brown. I like to broil for an extra 3 minutes for a crispy top! Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition