Crack Chicken Tetrazzini - loaded with cheddar, bacon, and ranch. Crazy good! We ate this for lunch and dinner on the same day!! Spaghetti, chicken, cheddar cheese, bacon, ranch dressing mix, chicken broth, cream of chicken soup, cream of mushroom soup. Can make in advance and refrigerate or freeze for later. Use rotisserie chicken and precooked bacon for quick prep! #chicken #casserole #freezermeal #chickencasserole #bacon #pasta
Preheat oven to 350ºF. Lightly spray a 9x13-inch baking dish with cooking spray.
Remove skin from chicken and discard. Remove meat from the chicken and chop.
Whisk together soups, chicken broth, and dry ranch dressing mix.
Layer 1/2 of the cooked vermicelli pasta, 1/2 of the chopped chicken, 1/2 of the cooked bacon, and 1/2 of soup mixture. Sprinkle half of the cheddar cheese on the pasta. Repeat layers and top with remaining cheddar cheese.
Cover with foil and bake for 1 hour. Remove foil and bake an additional 10 to 15 minutes, or until bubbly.
Notes:
If you don't have a rotisserie chicken, you will need about 4 or 5 cups of cooked chopped chicken for this casserole.
If you are sensitive to the ranch dressing mix, adjust the amount to your personal preference.
Substitute mushroom bouillon to make cream of mushroom soup.
You can make this casserole in advance and refrigerate it overnight. You may need to add a few minutes to the cooking time if baking straight from the refrigerator.
You can freeze this casserole unbaked for a quick meal later. To bake after freezing, thaw completely and bake as directed below.
To reheat after freezing the baked casserole, thaw completely. Cover with aluminum foil and bake at 350ºF for 30 to 45 minutes, until warm. You can also reheat the casserole in the microwave.
This makes a lot of pasta. Feel free to cut the recipe in half or split it between two pans. You can bake one and freeze one for later.
You can substitute turkey bacon or 1 cup of precooked bacon for the freshly cooked bacon.