My chicken ranch casserole takes inspiration from Jackie O’s favorite noodle dish. Cottage cheese and sour cream blend with ranch flavors, chicken and egg noodles.
If you like this recipe, check out my Tuna Noodle Casserole next!
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During her White House years, Jackie O’s favorite noodle dish was Casserole Marie Blanche. It’s a very simple and comforting combination of ingredients. Egg noodles mixed with cottage cheese, sour cream, fresh chives and dotted with butter before baking.
To make my chicken ranch casserole, I simply added ranch seasoning, rotisserie chicken and Parmesan cheese to the creamy sauce. The resulting casserole is comforting and quick to make. I love taking historical inspiration or vintage recipes and reimagining them for today’s dinner table. Food traditions are important in maintaining our humanity as we move forward. It’s something that artificial intelligence will never replace.
More casserole recipes
Ingredient Notes
- Egg Noodles – One 16-ounce package of your favorite egg noodles. If you’d like a saucier casserole, use a 12-ounce package.
- Chicken – For a quick weeknight meal, I prefer to use a whole rotisserie chicken instead of cooking chicken breasts. You’ll need 3-4 cups of cooked chicken for this dish.
- Dairy – A combination of cottage cheese, sour cream, melted butter and grated Parmesan cheese.
- Seasoning – One envelope of Ranch seasoning (or you could make your own). Plus fresh chives. Or you could sub green onions. The only salt I think it needs is the salted cooking water for the noodles. You could add black pepper if you want to.
- Substitutions – Stir in a can of drained diced tomatoes. Or add some chopped red bell pepper or cooked mushrooms to the mix. Use cheddar or Monterey Jack instead of Parmesan. For extra indulgence, you could add some crispy bacon!
Recipe Instructions
Preheat the oven to 375 degrees F. Spray a 9×13 casserole dish with cooking spray.
Cook the noodles according to package directions in a large pot of salted water. Drain and put back into the pot. In a large bowl, stir together the chicken, melted butter, cottage cheese, sour cream, ranch seasoning, half the Parmesan cheese and most of the fresh chopped chives. Add this mixture to the pot of cooked egg noodles and stir well to combined.
Spread the egg noodle mixture into the prepared baking dish. Sprinkle the top with the remaining Parmesan cheese. Bake at 375 for 30 minutes until golden brown. Sprinkle with the remaining chopped chives and serve.
Keep scrolling to the bottom for my free recipe card and a video tutorial.
Serving suggestions
I like serving this casserole simply with some canned green beans or cooked broccoli. But here’s some more of my recipes to make it into a more special occasion meal –
Storage directions
Store leftovers in the fridge. Either cover the casserole dish tightly with plastic wrap or aluminum foil. Or transfer the casserole to an airtight container. Keep in the refrigerator for 3 to 4 days. Or in the freezer for 2 to 3 months.
Kitchen tools
- A casserole dish that can go from oven to table for serving
- My favorite set of mixing bowls with lids
- Pyrex glass measuring cups for measuring and melting butter
Video
Chicken Ranch Casserole
Equipment
- 1 9x13 baking dish
Ingredients
- 16 oz egg noodles
- 3 cups rotisserie chicken
- 1 1/2 cups cottage cheese
- 1 1/2 cups sour cream
- 4 tbsp butter melted
- 1 cup grated Parmesan cheese divided
- 1 oz Ranch seasoning
- 3 tbsp fresh chives chopped and divided
Instructions
- Preheat the oven to 375 degrees F. Spray a 9x13 casserole dish with cooking spray.
- Cook the noodles according to package directions in a large pot of salted water. Drain and put back into the pot.
- In a large bowl, stir together the cooked chicken, melted butter, cottage cheese, sour cream, ranch seasoning, half the Parmesan cheese and most of the fresh chopped chives. Add this mixture to the pot of cooked egg noodles and stir well to combined.
- Spread the egg noodle mixture into the prepared baking dish. Sprinkle the top with the remaining Parmesan cheese. Bake at 375 for 30 minutes until golden brown. Sprinkle with the remaining chopped chives and serve.
Nutrition
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