Preheat the oven to 375 degrees F and spray a 9X13 baking pan with non-stick cooking spray.
Cook the pasta based on the package instructions to al dente.
In a large size bowl, beat together the cream cheese, sour cream, milk, ranch seasoning mix and pepper with a hand held mixer until creamy.
Then gently mix in the cooked chicken, pasta, half of the cheddar cheese and half of the chopped bacon. Stir by hand carefully until the ingredients are completely combined.
Then pour this mixture evenly into the baking dish.
Top with the remaining shredded cheddar cheese, bacon and the sliced green onions.
Baked for 35-40 minutes until the cheese is melted.
Notes
Refrigerate the leftovers in an airtight container for up to 5 days. For the cooked chicken, you can cook your own at home or use leftover chicken or a rotisserie chicken as well.