I made this casserole recipe up and my kids love it! Chicken melds with lots of flavors like bacon, ranch, and Colby Jack to make a yummy feast for the whole family.
WHY YOU’LL LOVE MY CHICKEN BACON RANCH CASSEROLE
- Chicken, bacon, and ranch – Need I say more? They’re the flavors so many of us know and love. And it’s probably why my chicken bacon ranch casserole recipe has been so popular over the years.
- Simple, customizable ingredients – The best part is how common and flexible the ingredients are. You can easily adjust this recipe to use up whatever you have on hand. I often use it to clean out my refrigerator!
- Delicious way to enjoy protein and veggies – This chicken casserole feels like a total “mom win” for me. It’s one of the ways that my kids come around to new vegetables! With all the creamy, cheesy flavors, even your picky eaters will enjoy it.
- Healthy & low carb – It’s not justcomforting and flavorful. It’s also keto-friendly (just 4.4 grams net carbs per serving using the broccoli option), gluten-free, and has plenty of vegetables. You can totally add starch if you want, though.
- Easy one-pan dinner – One of my favorite things about low carb casseroles is that your meal can be complete in just a baking dish. This one is a lifesaver on my busiest of days!
- Great for meal prep – Assemble it ahead of time and bake when needed, making your weeknights smoother. I love having it ready in the fridge, so dinner is just 15 minutes away.
INGREDIENTS
Tap underlined ingredients to see the ones I use.
BASE INGREDIENTS:
- 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.
Nutrition info is based on my homemade ranch dressing, and version 1 with broccoli. Version 2 with spinach has similar nutrition info, but slightly different due to the spinach.
- Tips & substitutions: See the details in the post above! I’ve got lots of substitution options and shortcuts, as well as tips about the consistency.
- Store leftovers: 3-5 days in the fridge.
- Meal prep: Assemble ahead and refrigerate for a few days, or freeze for later.
- Freeze it: Up to 3 months in the freezer, before or after baking.