Chicken And Bacon Ranch-O-Roni

Chicken And Bacon Ranch-O-Roni

Servings 6 -8
Author Melissa Sperka


  • 8 oz uncooked elbow macaroni
  • 1 can [10 3/4 oz] cream of onion soup
  • 1/2 cup melted butter or light butter
  • 1 [8 oz] sour cream
  • 1/2 cup mayonnaise
  • 3/4 cup milk
  • 1 [0.4 oz] packet buttermilk ranch dressing mix
  • black pepper to taste
  • 3 cups chopped roasted chicken
  • 2/3 cup frozen petite peas
  • 3 green onions chopped
  • 1/2 lb bacon cooked & crumbled
  • 1 8 oz sharp white cheddar cheese shredded
  • 1 cup garlic-pepper french fried onions [I used Fresh Gourmet]


  • Preheat the oven to 350°F and spray an 8 x 12 inch dish with cooking spray. Set aside.
  • Cook the elbow macaroni in salted water per the instructions on the package, until al dente. While the macaroni is cooking, in a large mixing bowl, whisk together the soup, melted margarine, sour cream, mayonnaise, milk and dressing mix. Season to taste with black pepper.
  • Add the chopped chicken to the mixing bowl, along with the frozen peas, green onions and crumbled bacon.
  • Drain the pasta well then add to the mixing bowl. Stir until evenly coated.
  • Add the shredded cheese reserving one cup to sprinkle on top.
  • Pour into the baking dish, then sprinkle with the reserved shredded cheese and garlic-pepper french fried onions.
  • Bake for 35-40 minutes until bubbly and golden.


I always use Fresh Gourmet french fried onions in my recipes. In my grocery store they are usually located in the Produce department.