Creamy Chicken Bacon Ranch Casserole
Creamy Chicken Bacon Ranch Casserole is a one-pot wonder that combines your favorite ingredients into an amazing dish. It is super easy to put together and can be made ahead of time. Leftovers, if any, are just as yummy.
Equipment
- 2 ½ quart oven-safe casserole dish
- Nonstick spray
- 12-inch skillet
- aluminum foil
Ingredients
- 1 pound (16 ounces, 454 grams) boneless, skinless chicken breasts cut into bite size pieces
- 1 ½ Tablespoons (1.5 ounces, 43 grams) olive oil
- ½ cup (3 ounces, 85 grams) finely chopped onions
- 0.4 ounce package Ranch salad dressing
- 6 slices bacon, cooked, drained and crumbled (about ½ cup, 3 ounces, 85 grams)
- 1 ½ cups (12 ounces, 340 grams) low-sodium chicken broth (See Tip 1)
- 3 Tablespoons (1.5 ounces, 43 grams) heavy cream
- 1 cup (6.5 ounces, 184 grams) uncooked long grain white rice, rinsed well (See Tip 2)
- 1 cup (4 ounces, 113 grams) shredded extra sharp Cheddar cheese (See Tip 3)
- ½ cup (2 ounces, 57 grams) shredded Mozzarella cheese (See Tip 4)
- Salt and pepper to taste (See Tip 5)
- Minced parsley for garnish (optional)
Instructions
- Preheat oven to 350°F. Spray a 2 ½-quart casserole dish with non-stick spray. Set aside.
- Heat olive oil in a 12-inch skillet over medium heat. Add onion and sauté for 5 minutes or until tender. Add chicken and cook for 5 to 7 minutes or until the chicken is no longer pink. Sprinkle on Ranch dressing mix. Stir to combine.
- Add crumbled bacon, chicken broth, cream, and rice. Stir to combine. Correct seasonings. Transfer to the prepared casserole dish. May be prepared in advance up to this point. (See Tip 6)
- Cover with aluminum foil and bake in a preheated 350°F oven for 30 minutes. Remove the aluminum foil and sprinkle with cheese. Return uncovered to the 350°F oven for about 25 minutes or until the rice is fully cooked.
- Sprinkle with freshly minced parsley if desired, and serve.
- Yield: 6 servings. (See Tip 7)
Video
Tips/Notes
- I always use low-sodium chicken broth. However, you could also use regular chicken broth here. Just check the seasonings before you add any salt. (See Tip 5 below)
- Rice contains a fair amount of starch. Therefore, I always rinse my rice well in a colander until the water runs clear. Then, I let it drain well before using it.
- You could use sharp or regular cheddar cheese instead of extra-sharp cheddar cheese. You could also use Colby cheese, Colby Jack, or Pepper Jack instead of cheddar.
- You could replace the Mozzarella cheese with a half cup of cheddar cheese.
- The Ranch dressing mix is a bit salty, so I tasted the liquid before adding salt or pepper. I added about ¼ teaspoon Kosher salt and ¼ teaspoon of freshly ground black pepper.
- You can put the casserole together earlier in the day and refrigerate it covered until you're ready to put it in the oven. If you refrigerate the casserole before cooking it, increase the first cooking time from 30 to 35 minutes.
- This makes delicious leftovers. Cover and refrigerate. Reheat in the microwave for several minutes until heated through.
Nutrition
Calories: 467kcalCarbohydrates: 29gProtein: 29gFat: 25gSaturated Fat: 11gCholesterol: 99mgSodium: 664mgPotassium: 455mgFiber: 1gSugar: 1gVitamin A: 367IUVitamin C: 2mgCalcium: 232mgIron: 1mg
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