Prepare the Ingredients

1. Cook the Pasta: Bring a pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
2. Shred the Chicken: If not using rotisserie chicken, cook and shred your chicken.

Mix the Filling

1. Combine the Creamy Base: In a large bowl, mix softened cream cheese, sour cream, ranch seasoning, and milk until smooth.
2. Add Chicken and Bacon: Stir in the shredded chicken and half the crumbled bacon for a savory boost.
3. Incorporate the Pasta: Gently fold in the cooked pasta, ensuring it’s evenly coated with the creamy mixture.

Assemble the Casserole

1. Layer the Ingredients: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread the chicken and pasta mixture evenly in the dish.
2. Top with Cheese and Bacon: Sprinkle the remaining cheddar cheese and crumbled bacon over the top.

Bake to Perfection

1. Bake: Place the casserole in the preheated oven and bake for 25–30 minutes, or until the cheese is melted and bubbly.
2. Cool Slightly: Allow the casserole to cool for about 5 minutes before serving.