Directions

• Preheat your oven to 425°F (220°C).
• Bring a pot of water to a boil. Add penne pasta and cook until halfway done, about 5-6 minutes. Drain the pasta and run under cold water to stop the cooking process. Set aside.
• Remove meat from the rotisserie chicken and chop it into bite-sized pieces. Roughly chop the bacon. Slice the onion into straws. Mince the garlic if using fresh.
• In a Dutch oven or an oven-safe pot, cook the chopped bacon over medium heat until the fat is rendered and the bacon is crispy. Add the sliced onions to the pot and cook for 2-3 minutes until they soften. Add the minced garlic and cook for another minute until fragrant.
• Pour in the milk and stir to combine with the bacon and onions. Add the salt, pepper, Italian seasoning, and ranch seasoning. Stir well.
• Add the half-cooked pasta and chopped chicken to the pot. Stir to combine all ingredients.
• Cover the pot with a lid and place it in the preheated oven. Bake for 20 minutes.
• Remove the pot from the oven and take off the lid. Generously cover the casserole with shredded cheese. Place the pot under the broiler for 3-5 minutes, or until the cheese is bubbly and melted.
• Garnish with chopped green onions if desired. Serve hot and enjoy!