Chicken Bacon Ranch Casserole (Print Version)
# Ingredients:
→ Base Ingredients
01 -
4 cups cooked, cubed or shredded boneless skinless chicken breasts
02 -
8 slices cooked, chopped bacon
03 -
3 cloves minced garlic
04 -
1 cup ranch dressing
05 -
1 cup shredded mozzarella cheese, divided
06 -
1 cup shredded cheddar cheese, divided
→ Version 1 with Broccoli
07 -
5 cups broccoli florets
→ Version 2 with Spinach
08 -
1 pound frozen spinach, thawed and well-drained
# Instructions:
01 -
Preheat the oven to 375 degrees F (191 degrees C).
02 -
If using frozen spinach, thaw and squeeze to drain. If using broccoli, place it into a pot of water, bring to a boil, and simmer for 1-2 minutes until bright green.
03 -
In a large bowl, combine the chicken, bacon, drained spinach or broccoli, garlic, ranch dressing, and half of the shredded cheeses. Stir until well mixed. Transfer the mixture into a 9x13 inch (23x33 cm) glass or stoneware casserole dish. Alternatively, mix everything directly in the casserole dish.
04 -
For extra ranch flavor, add 1-3 teaspoons of ranch seasoning mix, in addition to the dressing.
05 -
Top the casserole with the remaining shredded mozzarella and cheddar cheeses.
06 -
Bake for about 15 minutes, until hot and bubbly.
# Notes:
01 -
Serving size is based on 1 cup of the dish.
02 -
Nutrition data is calculated with homemade ranch dressing and broccoli. Spinach version may slightly vary.
03 -
Store leftovers in the fridge for 3-5 days or freeze for up to 3 months before or after baking.
04 -
To save time, assemble the casserole ahead and refrigerate for a few days or freeze.