Chicken Bacon Ranch Casserole
This post may contain affiliate links. Please read my disclosure policy.
This one pan Chicken Bacon Ranch Casserole couldn’t be easier to make. Chopped chicken gets marinated in Ranch dressing and added to rice, vegetables and chicken broth to bake topped with two cheeses and crispy bacon. This comfort food meal feeds a crowd!
I’m a big chicken tender Ranch dressing dipper myself. LOVE Ranch dressing and especially my Homemade Buttermilk Ranch Dressing. When ever we hit up a local restaurant for something quick I always order the chicken tenders with a side of Ranch dressing.
So when time is tight and you need a quick dinner, this Ranch Chicken and Rice Casserole is often one I choose to make.
Ingredients for Chicken Bacon Ranch Casserole
- Bacon (cut into bite size pieces)
- Chicken breasts, boneless, skinless (cut into bite sized pieces)
- Ranch dressing
- Salt & Pepper
- Cayenne pepper (optional)
- White rice, long grain
- Yellow Onion medium, diced small
- Broccoli florets, chopped
- Chicken broth
- Cheddar cheese, shredded
- Mozzarella cheese, shredded
How to make Chicken Bacon Ranch Casserole
Instructions
- Preheat oven to 350°F.
- Chop bacon slices into small pieces and cook in hot skillet until crisp. Set aside. Chop broccoli into small bite size pieces.
- In a bowl mix together the chopped chicken, Ranch salad dressing, salt, black pepper and cayenne (optional). Set aside.
- Add the Ranch chicken, onion, broccoli, bacon (reserving half for garnish) to a 13×9” baking dish.
- Sprinkle the rice on top, pour chicken broth over all. Stir to mix well, distributing evenly to pan edges.
- Sprinkle cheddar and mozzarella cheeses on top. Cover baking dish with aluminum foil and bake for 40 minutes.
- Remove foil and bake another 15-20 minutes more, until chicken and rice is fully cooked.
- Remove from oven and garnish with remaining bacon and parsley before serving.
Easy peasy right?
In 50 minutes dinner is served!
With some more bacon crumbled on top before serving this one is sure to please.
For other easy dinner ideas, try my Buffalo Chicken Mac and Cheese Bake, Pan Seared Chicken with Mushrooms, or this amazing Puerto Rican Chicken and Rice (Arroz con Pollo). Enjoy!
Chicken Bacon Ranch Casserole
Ingredients
- 8 slices bacon (cut into bite size pieces)
- 2 lbs chicken breasts, boneless, skinless (cut into bite sized pieces)
- 1/2 cup Ranch dressing
- 1 tsp black pepper
- 1/2 tsp salt
- 1/8 tsp cayenne pepper (optional)
- 1 1/4 cup white rice long grain
- 1 onion medium, diced small
- 2 cups broccoli florets chopped
- 2 1/2 cups chicken broth
- 1 cup cheddar cheese shredded
- 1/2 cup mozzarella shredded
Instructions
- Preheat oven to 350°F.
- Chop bacon slices into small pieces and cook in hot skillet until crisp. Set aside. Chop broccoli into small bite size pieces.
- In a bowl mix together the chopped chicken, Ranch salad dressing, salt, black pepper and cayenne (optional). Set aside.
- Add the Ranch chicken, onion, broccoli, bacon (reserving half for garnish) to a 13×9” baking dish.
- Sprinkle the rice on top, pour chicken broth over all. Stir to mix well, distributing evenly to pan edges.
- Sprinkle cheddar and mozzarella cheeses on top. Cover baking dish with aluminum foil and bake for 40 minutes.
- Remove foil and bake another 15-20 minutes more, until chicken and rice is fully cooked.
- Remove from oven and garnish with remaining bacon and parsley before serving.
Video
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Would the cooking time be the same with boneless chicken thighs?
If chopped into bite sized pieces, I think you’ll be fine with the same time. Test a piece before you shut the oven off to be sure!
Can you make this ahead of time and freeze?
Certainly Ashlee. Thaw completely before baking.
this casserole was delicious! i substituted lawrys garlic salt for the cayenne pepper, hormel bacon bits for the bacon strips and i used wishbone light ranch…did a cup instead of half
So glad you enjoyed this one Angel. 🙂
Can I use a ranch packet, dry, rather than ranch dressing??
I always uses the salad dressing for this, but definitely. I would just add maybe a 1/4 to a 1/3 cup of milk too for the loss of liquid from the salad dressing. That’s a guess mind you and I hope that makes sense. Let me know Darla!
This looks amazing! What a perfect weeknight meal! I gotta slow down on my carbs for a little while but I’ll be happy when my cheat day rolls around and I can try this 🙂
Thanks so much Christina. It’s always fun to look forward to cheat days. 😉 Cheers!
I could drink ranch dressing right from the bottle (but I’d much rather have it in this casserole).
Thanks Jeff. While I have been know to over do it on the Ranch myself, it and the bacon are a great match as is in this. Enjoy!
I’m a big fan of ranch too Kevin! And this looks like a delicious, easy weeknight dinner! I’ve got to give it a try.
Thanks Mary Ann, it feeds a crowd and with your son coming home soon after graduating, it should help. 🙂
This recipe sounded so good but did not live up my expectations. I followed the recipe exactly and it came out pretty bland. It needs more seasoning than what is on the ingredient list. I will definitely make it again, adding maybe garlic salt, a few dashes of cayenne pepper, or whatever looks good in the spice drawer. I am confident it will be much better the second time around.
With all the flavors from the Ranch dressing, cheese and bacon it has a lot of savory going on, but definitely feel free to add any spice to suit your tastes Linda. I myself prefer a little kick, too.
I second Marissa! This is right up my alley! YUMMY! A must try for sure 🙂
Hey there Dawn! Bacon and cheese, can’t ever be wrong, right?! 😉
Confession time – I am obsessed with ranch dressing!! Like, my ranch dressing consumption is probably not healthy… or normal. Lol! So when I saw this easy casserole my eyes lit up like a Christmas tree!!! I MUST make this!!! ASAP! Pinned!
You and me both Chey! Thanks so much my dear. 🙂
Oh yeah! This is my kind of comfort food, Kevin! Definitely a must try!
Thanks Marissa! Hope you’re having a wonderful time down in South America. 🙂