Chicken Bacon Ranch Casserole (Print Version)
# Ingredients:
→ Main Proteins
01 -
4 cups cooked chicken breast, diced or shredded
02 -
8 strips bacon, cooked and crumbled
→ Base Mixture
03 -
3 garlic cloves, finely minced
04 -
1 cup creamy ranch dressing
05 -
1 cup shredded mozzarella cheese, divided
06 -
1 cup shredded sharp cheddar cheese, divided
→ Vegetable Options (Choose One)
07 -
5 cups fresh broccoli florets
08 -
1 lb frozen spinach, thawed and drained
→ Optional Enhancement
09 -
1-3 teaspoons ranch seasoning powder for extra flavor
# Instructions:
01 -
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with cooking spray or butter.
02 -
For broccoli: bring a pot of water to boil, add broccoli florets and cook for 1-2 minutes until bright green and tender-crisp. Drain well. For spinach: thaw completely and squeeze out as much water as possible using paper towels or a clean kitchen towel.
03 -
In a large mixing bowl, combine the cooked chicken, crumbled bacon, minced garlic, ranch dressing, and your chosen vegetable. Add half of both the mozzarella and cheddar cheeses. Stir everything together until well coated.
04 -
Spread the chicken mixture evenly in your prepared baking dish. Sprinkle the remaining mozzarella and cheddar cheeses over the top for that perfect golden finish.
05 -
Place in the preheated oven and bake for 15 minutes, or until the cheese is melted, bubbly, and lightly golden on top. The casserole should be heated through completely.
06 -
Let cool for 2-3 minutes before serving. Dish up while hot and enjoy the creamy, cheesy goodness with your family!
# Notes:
01 -
This recipe works great with rotisserie chicken for quick prep
02 -
You can prep this casserole ahead and refrigerate before baking
03 -
Add ranch seasoning powder for an extra punch of flavor