Chicken Bacon Ranch Casserole is so fast and easy you will soon be putting it on repeat. The whole family will enjoy this cheesy casserole seasoned with your own homemade Ranch spice mix.
Why You Will Love This Recipe
This casserole is comfort in a pan with chunks of chicken, broccoli, and bacon wrapped in a creamy, cheesy sauce that's jazzed up with Ranch seasoning. The prep time is minimal and it only takes 20 minutes in the oven. This low-carb version omits the typical pasta or rice and instead bumps up the nutrients and fiber by adding in broccoli. It's a crowd pleaser so let's get to it! If you love the combination of chicken and bacon you will also love my recipe for Baked Chicken Club Casserole.
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Key Ingredients and Substitutions
Here's what you will need to make this recipe. For quantities see the recipe card below.
For the Ranch Seasoning
Making your own Ranch seasoning is easy and uses common ingredients found in any grocery store. Make a big batch and keep it on hand to make this recipe again or how about some homemade Creamy Ranch Dressing and Dip?
For the Casserole
- Chicken - This recipe is perfect for using up leftover chicken or turkey. A store-bought rotisserie chicken is also perfect. If you prefer to cook your own chicken try my favorite method for poaching chicken breasts in this post by Recipe Tin Eats.
- Broccoli - Another great use for leftovers or blanch uncooked broccoli florets in boiling water for 3 minutes. Drain well. Frozen broccoli can also be used. No need to cook it. Just thaw fully and drain well.
- Cream cheese - Use full-fat or low-fat for this recipe. Be sure to use the block cream cheese instead of spreadable.
- Aged cheddar - I love the sharpness of old cheddar but any kind of gooey cheese is perfect such as Monterey Jack or Mozzarella.
- Heavy cream - Using a lighter cream such as half and half will work but the casserole may be slightly watery after baking. Sour cream also makes a great substitute.
- Green onions - These add a freshness to the finished casserole but aren't make or break. Finely diced red onion or fresh chopped parsley would be good alternatives or you can omit it altogether.
- Bacon - Make extra bacon for breakfast on the weekend and you are all set!
- Ranch seasoning - Pre-packaged Ranch seasoning can also be used. You will need 3 tablespoons or to taste.
How To Make Chicken Bacon Ranch Casserole
For detailed instructions and times see the recipe card below.
First, in a large bowl mix together the cream cheese, cream and Ranch seasoning. It's okay if there are a few lumps left.
Next, add the chicken, broccoli, and half of the bacon, cheddar, and green onions.
Mix everything together until the chicken and broccoli are well coated in the cheesy sauce. Lightly grease a 9 x 13 inch baking dish or 2.5 liter/quart casserole dish with cooking spray or butter. Pour in the mixture and top with the remaining bacon and cheddar. Reserve the rest of the green onions for later. Bake until warmed through and cheese is melted.
Serve With
This casserole stands on it's own but if you are looking for a side a fresh salad, Caesar salad, or coleslaw would be my first choices. If you want to add more carbs serve on top of your favorite pasta or rice.
Other Vegetable Options
This is a great recipe to use up any leftover vegetables. Just make sure they are cooked first otherwise they may not cook through and can make the dish watery. Some great options include cauliflower, Brussels sprouts, carrots, mushrooms, asparagus...you name it! A combination of veggies would also be delicious.
Variations
- Use a different meat - Instead of chicken why not use leftover turkey, beef, pork, or even shrimp or fish!
- Make it vegetarian - Just replace the meat with more veggies for a delicious vegetable casserole.
- Make it extra cheesy - Increase the grated cheddar or add mozzarella to the mix for more ooey-gooeyness.
Storage
Leftovers can be stored in the fridge for up to 5 days.
This casserole can be frozen in air-tight containers for 3 months. It can be baked from frozen or thawed and heated in the microwave.
Equipment
Not much is needed to make this casserole. I used this Corningware Casserole Dish. But a 9 x 13 inch baking dish also works perfectly.
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Pro-Tips
- Make sure any vegetables you are using are already cooked and drained or dried well.
- Make a big batch of the Ranch mix so you have it ready the next time you want to make this recipe.
- Let the casserole rest after coming out of the oven for at least 10 minutes. During this time it will reabsorb and liquid that may have accumulated on the bottom.
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Chicken Bacon Ranch Casserole
Ingredients
- 680 g cooked chicken, 1.5 lbs or 4 cups chopped
- 3 cups small broccoli florets, cooked
- 6 slices bacon, cooked (¾ cup chopped)
- 8 oz cream cheese, room temperature
- ½ cup heavy cream
- 2 cups aged cheddar, grated
- 2 green onions, thinly sliced
Ranch Seasoning (makes 3 tbsp.)
- 1 ½ teaspoon dried chives
- 1 ½ teaspoon dried parsley
- 1 ½ teaspoon dried dill
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper, optional
Instructions
- Preheat oven to 350°F. Mix together ranch seasoning ingredients
- In a large bowl stir together the cream cheese, cream, and ranch spices. Stir in chicken, broccoli, half of the cheese, half of the bacon, and half of the green onions, and mix until everything is coated in the cheese sauce.
- Spread into a greased 9 x 13 inch or 2.5 liter/quart casserole dish. Top with remaining cheese and bacon. Reserve the rest of the green onions.
- Bake for 20 minutes or until warmed through. Remove from oven and sprinkle with remaining green onions.
Notes
This casserole can be frozen in air-tight containers for 3 months. It can be baked from frozen or thawed and heated in the microwave. Any cooked vegetables can be used in this recipe. You will need 3 cups total. Let the casserole rest for at least 10 minutes before serving so it can reabsorb any liquid that has accumulated at the bottom. NUTRITION FACTS - are based on one of 6 servings. Please note, these calculations are an estimate only and have not been approved by a registered dietitian.
Rhondda says
Made this last night and it was delicious! Hubby raved about it.
I didn't have all the same spices aonI improvised. Turned out great.
.I love how all your recipes allow for substitutions and variations.
Definitely making this again and want to try it with shrimp or fish. Bet leftover salmon would be yummy!
Andrea says
I'm so happy you enjoyed it and love improvisation! Please let me know if you try it with shrimp or fish. Would love to know how it turns out!
DENISE SKROUT says
Hello Andrea!! I Absolutely LOVE this chicken recipe!
It is easy to make and Delicious!! I have been following you for years,
and I appreciate the wholesomeness and variety of the foods
you prepare, and the recipes you share!!
Keep up the Great Work!!
And let me know when your cookbook is out and ready to purchase!!
Thank You!!
Andrea says
Thanks so much Denise! I'm so happy you have been enjoying the recipe. I appreciate your support so much. Thank you for your comment and stay tuned for the book launch. Best way to do that is to be on my email list. There's a sign up sheet on my website if you aren't already on it.
Mary Muir says
Sounds yummy. I saw another recipe for almost the same meal BUT yours sounds more like something my family will eat not so much the other recipe. Going to make yours this week.
Andrea says
Awesome! Let me know how it turns out!
Julie says
My Pocket Kitchen has NEVER disappointed. This recipe is my go to when I have a ton of broccoli in the fridge- I double this it is a hit! So creamy and yummy.
Andrea says
Thank you so much Julie. I’m so happy you are loving the casserole. Thanks for the lovely comment 🥰
Helen says
Another great family-friendly recipe!! Yummy. Thanks ❤️
Maureen Mills says
Made this recipe tonight & it is so tasty! Very easy as well using a precooked chicken from grocery store. Definitely a great one for a delicious meal with a salad but would also be a great addition to a potluck meal. Thanks Andrea!
Andrea says
I'm so happy you enjoyed it Maureen. Thanks for commenting!
Colleen Brooks says
Delicious will make it again and again. Had it with some fresh spinach.
Eileen says
Delicious!!!
Suzanne says
I made this tonight for dinner and it was a big hit. Husband said he would definitely eat this again. He had rice with his and I had a side salad. Love it as with all your other recipes.
Andrea says
So happy you and your husband enjoyed it Suzanne! Thanks for commenting!
Elissa says
Omg this is so delish!! I was impressed with making my own ranch seasoning. I loved the cayenne little kick. Added some spinach in my bowl for some leafy greens! Thanks Andrea!
Andrea says
I'm so happy you enjoyed it Elissa! Thanks for commenting!
Judy Greason says
Another winner! Made this for the girls’ weekend over New Year’s, leftovers were even better. Costco has a package of ten individual portions of cooked, seasoned chicken chunks, which I use for work as they freeze and travel well, and this what I used in this recipe, 8 wee packages. Also used Costco real bacon bits, which I crisped up and rendered a bit in the microwave prior to adding them to the casserole. I used maybe a quarter of the salt called for due to the prepackaged items I used, but would eliminate it altogether next time if I used the same chicken and bacon. A great pantry meal that will be on the roster for Sunday dinner for my work gang.
Bonnie says
Hi, Andrea. This was dinner tonight, and was a winner! One question, though: can leftovers be frozen? Thanks.
Andrea says
Hi Bonnie!
Yes you can freeze any leftovers. Wrap it tightly or store in an airtight container. Let defrost before reheating or defrost and heat in the microwave. So happy you enjoyed it!
Daisy says
Loved this recipe, easy and yummy!
Eileen says
Delicious! Only had enough chicken for a 1/2 batch but will be making it again. Love the idea to pre mix the spices so they are ready any time. It’s a new favourite (til I try another recipe of yours!!)
Auntie Dree 🌹 says
Absolutely delicious Andrea! It will be in the rotation now! A definite winner!
Sharon Giles says
Hi Andrea, this looks amazing but I am a little confused about the fat content, I think. While I don't have high cholesterol, my last checkup did show a small upward trend. With that in mind, I am trying to be mindful of my fat intake. Is there something that can be done differently in order to bring the fat content down.
Thanks
Sharon
Andrea says
Hi Sharon! Yes if you use a low fat cream cheese and half and half or low fat sour cream instead of heavy cream that will lower the fat content. Hope that helps!
Aline Larochelle says
Will try it for dinner tonight. Looks and sounds very appetizing. Tks again for all the beautiful recipes
Kelly Lukaszyk says
I am making this right now. Wow the ranch smells delicious.Can’t wait till it is done. Also poaching chicken with your recipe
Kim Hoare says
Hello Andrea, just wanted to know if I were to add pasta instead of broccoli, what amount of cooked pasta would I use? ... your recipes make me look good. Thanks so much!
Andrea says
Hi Kim! I haven't tested it out yet but I would start with 2-3 cups of cooked pasta and maybe add a bit of extra cream for the pasta to absorb. Let me know how it turns out!