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Chicken Bacon Ranch Casserole
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5 from 3 votes

Chicken Bacon Ranch Casserole

Chicken Bacon Ranch Casserole is a one-pot wonder combining your favorite ingredients into an amazing dish. This casserole is super easy to put together and can be made ahead of time. Leftovers, if any are just as yummy.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 467kcal

Ingredients

  • 1 pound boneless, skinless chicken breasts cut into bite-sizes pieces
  • ½ teaspoon baking soda
  • 2 Tablespoons water
  • 1 ½ Tablespoons (1.5 ounces) olive oil
  • ½ cup finely chopped onions
  • 0.4 ounce package Ranch salad dressing and seasoning mix
  • 6 slices bacon, cooked, drained and crumbled
  • 1 ½ cups low sodium chicken broth (See Tip 1)
  • 3 Tablespoons (1.5 ounces) heavy cream
  • 1 cup uncooked long grain rice, rinsed well (See Tip 2)
  • 1 cup (4 ounces) shredded extra sharp Cheddar cheese (See Tip 3)
  • ½ cup (2 ounces) shredded Mozzarella cheese (See Tip 4)
  • Salt and pepper to taste (See Tip 5)
  • Minced parsley for garnish (optional)

Instructions

  • Combine ½ taspoon baking soda and water in a small bowl. Add to chicken; stir to combine. Allow mixture to sit for 15 minutes. Rinse chicken well in cold water; drain and pat dry with paper towels.
  • Preheat oven to 350°F. Spray 2 ½-quart casserole dish with non-stick spray. Set aside.
  • Heat olive oil in 12-inch skillet over medium heat. Add onion; sauté for 5 minutes or until tender. Add chicken; cook for 5 to 7 minutes or until 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 prepared casserole dish. May be prepared in advance up to this point. (See Tip 6)
  • Cover with aluminum foil and bake in preheated 350°F oven for 30 minutes. Remove aluminum foil and sprinkle on cheeses. Return uncovered to 350°F oven for 20 to 25 minutes or until rice is fully cooked.
  • Sprinkle with freshly minced parsley if desired and serve. Yield: 6 servings. (See Tip 7)

Notes

  1. 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)
  2. 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.
  3. You could use sharp or regular cheddar cheese in place of the extra sharp cheddar cheese. You could also use Colby cheese rather than cheddar cheese.
  4. You could replace the Mozzarella cheese with an extra half cup of cheddar cheese.
  5. The Ranch dressing mix is petty salty, so before adding any salt or pepper, I tasted the liquid. I ended up adding about ¼ teaspoon of Kosher salt and ¼ teaspoon of freshly ground black pepper. 
  6. 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 do refrigerate the casserole before cooking it, increase the first cooking time from 30 minutes to 35 minutes.
  7. This makes delicious leftovers. Cover and refrigerate; reheat in microwave for several minutes until heated throughout.

Nutrition

Calories: 467kcal | Carbohydrates: 29g | Protein: 29g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 99mg | Sodium: 664mg | Potassium: 455mg | Fiber: 1g | Sugar: 1g | Vitamin A: 367IU | Vitamin C: 2mg | Calcium: 232mg | Iron: 1mg