Transfer the mixture to the prepared baking dish, spreading it out in an even layer.
Sprinkle the remaining 1/2 cup shredded cheese and any reserved bacon over the top.
Bake, uncovered, for 20–25 minutes, or until the casserole is hot, bubbly around the edges, and the cheese on top is melted and lightly golden.
Let the pasta rest for about 5 minutes before serving so it can set up a bit. Scoop into bowls or onto plates and serve warm.
If you’ve cooked as many suppers as I have, you know a recipe like this is just asking to be tailored to what you’ve got on hand. You can use leftover roast chicken, rotisserie chicken from the store, or even turkey after the holidays in place of the chicken. If you’d like a little more sauce, stir in a splash of milk or a few spoonfuls of sour cream with the ranch dressing before baking. Feel free to mix and match cheeses—cheddar gives a sharper, more old-fashioned flavor, while mozzarella makes it extra stretchy and mild. For a bit of color and to sneak in some vegetables, you can fold in a cup of frozen peas, corn, or mixed veggies before baking; that’s how I used to stretch a casserole when unexpected company pulled into the driveway. If you prefer a baked top with a bit of crunch, sprinkle on some buttered breadcrumbs or crushed crackers along with the cheese. You can also use turkey bacon if that’s what your family likes, or leave the bacon on the side for those who want to keep things lighter. This is the kind of recipe that happily adapts to your pantry, your people, and the season you’re in.
