Chicken Bacon Ranch Casserole

finished casserole in a white baking dish with one serving removed and a wooden spoon.

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4.93 from 27 votes

A quick and easy weeknight meal the whole family will love!

Prep Time10

Cook Time20

Course: Dinner

Cuisine: American

Keyword: Bacon, casserole, Chicken, Ranch

Servings: servings

Calories: 442kcal

Author: Andrea Mut

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

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.

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.

Nutrition