Looking for a comforting, crowd-pleasing dinner that combines everyone’s favorite flavors? This Ranch Chicken and Bacon Casserole is exactly what you need. It’s creamy, packed with protein, and features the irresistible combination of ranch seasoning and crispy bacon. I love how this casserole brings together simple ingredients to create something truly special that both kids and adults will enjoy.
Ingredients
- 4 boneless, skinless chicken breasts, cubed
- 8 slices bacon, cooked and crumbled
- 2 cups mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- 1 (8 oz) package cream cheese, softened
- 1 cup ranch dressing
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon onion powder
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- In a large bowl, mix the softened cream cheese and ranch dressing until smooth and well combined.
- Stir in the minced garlic, dried parsley, black pepper, and onion powder.
- Gradually whisk in the heavy cream until the mixture is creamy and uniform.
- Add the cubed chicken to the prepared baking dish and pour the cream mixture over it, ensuring all pieces are well-coated.
- Sprinkle half of the crumbled bacon over the chicken mixture.
- Top with mozzarella and cheddar cheese, then sprinkle the remaining bacon on top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Servings: 6-8 people
Recipe Notes
Here are some helpful tips to make this Ranch Chicken and Bacon Casserole even better:
- For extra tender chicken, cut the pieces into similar-sized cubes (about 1-inch) to ensure even cooking.
- Let the cream cheese come to room temperature before mixing to avoid lumps in your sauce.
- Feel free to pre-cook the bacon and store it in the refrigerator a day ahead to save time.
- If the sauce seems too thick, add a splash of milk or chicken broth to reach your desired consistency.
- This casserole can be assembled up to 24 hours in advance and stored in the refrigerator before baking.
- For a lighter version, you can use light cream cheese and reduced-fat ranch dressing.
- Leftovers will keep well in an airtight container in the refrigerator for up to 3 days.
Serve this hearty casserole over rice, pasta, or with a side of roasted vegetables for a complete meal. The creamy ranch sauce and crispy bacon make this dish an instant family favorite that you’ll want to make again and again.
Ranch Chicken and Bacon Casserole
Ingredients
- 4 boneless skinless chicken breasts, cubed
- 8 slices bacon cooked and crumbled
- 2 cups mozzarella cheese shredded
- 1 cup cheddar cheese shredded
- 1 8 oz package cream cheese, softened
- 1 cup ranch dressing
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon onion powder
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- In a large bowl, mix the softened cream cheese and ranch dressing until smooth and well combined.
- Stir in the minced garlic, dried parsley, black pepper, and onion powder.
- Gradually whisk in the heavy cream until the mixture is creamy and uniform.
- Add the cubed chicken to the prepared baking dish and pour the cream mixture over it, ensuring all pieces are well-coated.
- Sprinkle half of the crumbled bacon over the chicken mixture.
- Top with mozzarella and cheddar cheese, then sprinkle the remaining bacon on top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
