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!
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.
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.
- 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.
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.
- 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
- 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
- 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.
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.