Cooking Instructions:

Preheat your oven to 375°F (190°C). In a large skillet, cook the chopped bacon over medium heat until crispy. Once done, remove the bacon from the skillet and place it on a paper towel to drain.

Use the remaining bacon drippings in the skillet to sauté chopped onions and minced garlic until softened and fragrant.

In a mixing bowl, whisk together the cream cheese, milk, and ranch seasoning mix until smooth. Stir in 1 cup of the shredded mozzarella cheese to create a creamy sauce.

In a large bowl, combine the cooked rotini pasta, chopped rotisserie chicken, sautéed onions and garlic, pimientos, and green onions. Pour the ranch mixture over the pasta and gently stir until all ingredients are well combined.

Transfer the mixture into a greased casserole dish, spreading it evenly. Top with the remaining shredded mozzarella cheese and the cooked bacon.

Bake the casserole in the preheated oven for 25 to 30 minutes, or until the top is golden brown and crispy. Remove from the oven and let it cool for a few minutes before serving.

Extra Tips:

When preparing this casserole, feel free to adjust the baking time based on the size of your dish; a deeper dish may require a few extra minutes.

If you have leftovers, they can be stored in an airtight container in the refrigerator for several days or frozen for up to a month. For a quick and easy cleanup, consider using a disposable casserole dish. Enjoy experimenting with different pasta types and additional vegetables to make this dish your own!