Preheat the oven to 350°F. Grease a 9x13 inch baking dish with cooking spray, set aside.
In a large bowl, add the bacon, chicken, cooked noodles, ranch, 1 cup of the cheddar, sour cream, mayonnaise, and chicken stock, mix to combine fully. Pour into the baking dish. Top with the remaining cheddar. In a small bowl mix together the crushed crackers with the butter and top the casserole with this mixture.
Bake for 40-50 minutes until bubbly. Let cool slightly, garnish with optional scallions and serve.
Notes
We like to use cheddar cheese for this recipe, but you can experiment on your favorite cheeses.
Freshly shredded cheese works best as it melts easier.
This can be frozen, see my tips above.
Butter crackers can be substituted with panko or regular breadcrumbs or even more cheese if you'd like.