Chicken Bacon Ranch Casserole



Main Ingredients for Chicken Bacon Ranch Casserole

4 cups Boneless skinless chicken breasts (cooked, cubed or shredded)

8 slices Bacon (cooked, chopped)

3 cloves Garlic (minced)

1 cup Ranch dressing

1 cup Mozzarella cheese (shredded, divided)

1 cup Cheddar cheese (shredded, divided)

Version 1 with Broccoli

5 cups Broccoli (cut into florets)

Version 2 with Spinach

1 lb Frozen spinach (thawed, squeezed to drain well)



Preheat the oven to 375 degrees F (191 degrees C).

If using frozen spinach, thaw and squeeze to drain first. If using broccoli, place it into a pot of water and bring to a boil. Simmer for 1-2 minutes until bright green.

Combine the chicken, bacon, drained spinach or broccoli, garlic, ranch dressing, and half of the shredded cheeses in a large bowl. Stir until well incorporated. Transfer to a 9×13 in (23×33 cm) glass or stoneware casserole dish. (Alternatively, you can mix everything directly in the casserole dish.)

Optional tip: If you like extra ranch flavor, add 1-3 teaspoons of ranch seasoning mix, in addition to the dressing.

Top with remaining shredded mozzarella and cheddar cheeses.

Bake for about 15 minutes, until hot and bubbly.


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