Chicken bacon ranch is one of those flavor combos that always hits the spot. So I turned it into a warm, cozy casserole that the whole family can enjoy.
This dairy free chicken bacon ranch casserole is packed with tender chicken, crispy bacon, and pasta all coated in a creamy ranch sauce.
The best part? It’s completely dairy free. I used dairy free milk, ranch, and cheese shreds, so you get all the creamy, cheesy goodness without any dairy at all.
It comes together in one skillet, which means less cleanup for you later. That’s always a win in my book.
If you need a filling dinner that feels a little indulgent but still works with your diet, this one is worth trying.
Why This Recipe Is a Keeper
Creamy Without Dairy – Ranch, dairy-free milk, and cheddar-style shreds make every bite rich and satisfying.
Big Savory Flavor – Bacon, chicken, onion, garlic, and herbs give this casserole deep, well-rounded flavor.
Excellent Texture – Saucy rotini, tender chicken, crisp bacon, and peas keep every forkful interesting.
Perfectly Balanced – Fresh dill, parsley, chives, and peas brighten the creamy ranch sauce and savory bacon.
Here’s What You’ll Need
For The Casserole
- 12 Ounces Rotini Pasta
- 1 Pound Boneless Skinless Chicken Breast, Cut Into 1-Inch Pieces
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Black Pepper
- 8 Ounces Bacon, Diced
- 1 Yellow Onion, Diced
- 3 Garlic Cloves, Minced
- 1 Cup Unsweetened Plain Dairy Free Milk
- 1 Cup Dairy Free Ranch Dressing
- 1 Teaspoon Dried Dill
- 1 Teaspoon Dried Parsley
- 1/2 Teaspoon Garlic Powder
- 1 Cup Frozen Peas
- 1 1/2 Cups Dairy Free Cheddar-Style Shreds
- 2 Tablespoons Fresh Chives, Chopped
How to Make It
Step 1
Cook the rotini in a large pot of salted water until 2 minutes shy of al dente. Drain and set aside.
Step 2
Cook the bacon in a large oven-safe skillet over medium heat for 6 to 8 minutes until crisp. Transfer it to a paper towel-lined plate, leaving 2 tablespoons of drippings in the skillet.
Step 3
Season the chicken with salt and pepper. Cook it in the bacon drippings for 6 to 8 minutes until browned and cooked through. Transfer it to a plate.
Step 4
Add the onion to the skillet and cook for 5 minutes until softened. Stir in the garlic and cook for 30 seconds.
Step 5
Whisk in the dairy free milk, dairy free ranch dressing, dill, parsley, and garlic powder. Simmer for 3 minutes until warmed and slightly thickened.
Step 6
Stir in the pasta, chicken, bacon, peas, and 1 cup dairy free cheddar-style shreds. Spread the mixture evenly in the skillet and top with the remaining cheese.
Step 7
Bake at 375 F for 18 to 20 minutes until bubbling and golden. Rest for 5 minutes and finish with chives.
Recipe Tips
Cook the Pasta Just Until Firm
Boil the rotini for about 2 minutes less than the package time. It should still have a firm center when you drain it.
The pasta will continue cooking in the sauce and oven. If it is fully tender before baking, it can turn soft and lose its shape.
Keep Enough Bacon Drippings
Cook the diced bacon over medium heat so it becomes crisp without burning. Leave about 2 tablespoons of drippings in the skillet for cooking the chicken and vegetables.
If your bacon gives off more than that, pour off the extra before adding the chicken. Too much grease can make the sauce feel oily.
Brown the Chicken in a Single Layer
Spread the 1-inch chicken pieces across the skillet so they have room to touch the hot surface. If the pan is crowded, cook the chicken in two batches.
Let each piece brown before stirring it. The chicken is ready when the centers are no longer pink and the pieces reach 165 F.
What to Make Next
- Dairy Free Creamy Tuscan Chicken
- Dairy Free Creamy White Chicken Chili
- Dairy Free Lasagna with Cashew Ricotta
- Dairy Free Loaded Baked Potato Soup
- Dairy Free Roasted Garlic Mac & Cheese
Popular Questions
Can I prepare this dairy free casserole ahead of time?
Yes, assemble the casserole up to 24 hours ahead and cover it tightly in the refrigerator. Add about 5 to 10 extra minutes to the baking time if it is going straight from the refrigerator to the oven.
Dairy Free Chicken Bacon Ranch Casserole
Equipment
- oven-safe skillet
Ingredients
- 12 oz Rotini Pasta
- 1 lb Boneless Skinless Chicken Breast, Cut Into 1-Inch Pieces
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 8 oz Bacon, Diced
- 1 Yellow Onion, Diced
- 3 Garlic Cloves, Minced
- 1 cup Unsweetened Plain Dairy Free Milk
- 1 cup Dairy Free Ranch Dressing
- 1 tsp Dried Dill
- 1 tsp Dried Parsley
- 1/2 tsp Garlic Powder
- 1 cup Frozen Peas
- 1 1/2 cups Dairy Free Cheddar-Style Shreds
- 2 tbsp Fresh Chives, Chopped
Instructions
- Cook the rotini in a large pot of salted water until 2 minutes shy of al dente. Drain and set aside.
- Cook the bacon in a large oven-safe skillet over medium heat for 6 to 8 minutes until crisp. Transfer it to a paper towel-lined plate, leaving 2 tablespoons of drippings in the skillet.
- Season the chicken with salt and pepper. Cook it in the bacon drippings for 6 to 8 minutes until browned and cooked through. Transfer it to a plate.
- Add the onion to the skillet and cook for 5 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Whisk in the dairy free milk, dairy free ranch dressing, dill, parsley, and garlic powder. Simmer for 3 minutes until warmed and slightly thickened.
- Stir in the pasta, chicken, bacon, peas, and 1 cup dairy free cheddar-style shreds. Spread the mixture evenly in the skillet and top with the remaining cheese.
- Bake at 375 F for 18 to 20 minutes until bubbling and golden. Rest for 5 minutes and finish with chives.