Chicken Ranch Casserole

This casserole is simple to throw together, particularly if you keep cooked chicken in your freezer like I do.  I use my White Sauce recipe (in a 2-2-2 ratio) in place of the cream soup sometimes, and if the mixture doesn't seem moist enough you can stir in a 1/2 cup of chicken broth or milk to help with that. This is truly one of those recipes that pretty much everyone loves and it's so easy!

Chicken Ranch Casserole
2 cups shredded/cubed cooked chicken
8 ounces uncooked pasta (rotini, shells, penne)
1 (10-3/4 oz) can cream of chicken soup
8 ounces sour cream
1 envelope dry Ranch dressing mix
2 cups shredded cheddar cheese

Cook pasta according to package directions, drain and place in large bowl. Mix in chicken, soup, sour cream, dressing mix, and 1 cup cheese. Pour into a greased 9-inch square baking dish. Top with remaining cheese. Bake at 350 for 25-30 minutes, until bubbly and cheese is melted.

This recipe is easy to double so you can feed more people, or to have an extra casserole in the freezer for another time. If you seasoned your chicken when it was cooked and salted the water for your pasta, you probably won't need to add anything else to this casserole. Otherwise, you might want to salt and pepper while mixing everything together.