Print

Chicken Bacon Ranch Casserole

A spoonful lifting cheesy Chicken Bacon Ranch Casserole from a baking dish, showing melted cheese strands and crispy topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy and comforting one-dish casserole featuring chicken, bacon, and ranch flavors, perfect for a weeknight family meal.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 8 ounces bacon, chopped
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 1 packet (1 ounce) ranch seasoning mix
  • 2 cups cooked pasta or potatoes (such as egg noodles or diced potatoes)
  • 1 cup shredded cheddar cheese
  • 1/2 cup panko breadcrumbs

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, cook the chopped bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the bacon grease in the skillet.
  3. Add olive oil to the skillet if needed. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the chicken pieces to the skillet and cook until browned on all sides and cooked through.
  5. In a large bowl, combine the condensed cream of chicken soup, milk, sour cream, and ranch seasoning mix. Stir until well combined.
  6. Add the cooked chicken, cooked onion and garlic, cooked pasta or potatoes, and most of the cooked bacon to the soup mixture. Stir gently to combine everything.
  7. Pour the mixture into a 9×13 inch baking dish.
  8. In a small bowl, combine the shredded cheddar cheese, remaining cooked bacon, and panko breadcrumbs. Sprinkle this mixture evenly over the top of the casserole.
  9. Bake for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
  10. Let stand for 5 minutes before serving.

Notes

  • For a make-ahead option, assemble the casserole up to step 7, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding an extra 5-10 minutes to the baking time if baking from cold.
  • You can substitute cooked shredded chicken or rotisserie chicken for the raw chicken if you are short on time.
  • Feel free to add other vegetables like broccoli florets or peas to the casserole.

Nutrition

Find it online: https://fooddexterity.com/chicken-bacon-ranch-casserole/