My Chicken Bacon Ranch Casserole is a hit with kids and adults. Quick, easy, and so comforting. This is cheesy, bacony, and filling. This Bacon Ranch Chicken Casserole is one of my favorite low carb chicken recipes ever.
Low Carb, Keto, THM S, Gluten-Free, Grain-Free
Mondays can be tough. Especially when the toddler wakes up every hour all night long the night before and won’t go back to sleep. Again and again.
I do enjoy cooking and baking or I wouldn’t have begun this blog but there are days I just need a break. I knew by the time 5 o’clock came around I would be wiped and barely able to drag myself off the couch let alone make a nutritious dinner. Thank God I already had cooked chicken in the fridge so I was able to quickly whip up a casserole that I could pop into the oven for dinner.
Most of us gobbled it up and had seconds (the 4 yo has a limited acceptable food list and casseroles are not on it). However, the first-grader claimed a thermos of the leftovers for lunch tomorrow. That makes mommy happy.
You’ll be thanking your lucky stars when you figure out how easy this chicken bacon ranch casserole really is! It’s a huge time saver, and it’s made with healthy and delicious ingredients.
1.5 pounds boneless skinless chicken breasts (about 4) cut into <1-inch chunks
4 strips bacon
1 (12-ounce) package broccoli florets (6 cups)
1 (8-ounce) package shredded cheddar cheese
1/2 (8-ounce) package shredded mozzarella cheese
1/2 cup mayonnaise
1/2 cup sour cream
3 cloves garlic minced
2 tablespoons minced fresh parsley
1 tablespoon white vinegar
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne
Preheat the oven to 375 F. Prepare a 9×13 inch casserole baking dish.
In a mixing bowl, combine all ranch dressing ingredients and stir until smooth. Set aside.
In a wide pan over medium heat, cook bacon slices for 5 to 10 minutes until crispy, turning them occasionally. Transfer to a paper towel lined plate to drain, reserving bacon grease on the pan. When cool, crumble into small pieces.
Add chopped chicken to the pan with bacon grease. Saute for 5 to 10 minutes over medium to medium-high heat until cooked through, flipping and stirring frequently. Turn off the heat and set aside.
While waiting for the bacon and chicken to cook, microwave the broccoli for 3-4 minutes or until tender.
Directly in the baking dish: add chicken, broccoli, ranch dressing, about 2/3 of each cheese, and about 2/3 of the bacon. Stir everything until well-mixed. Top with remaining cheese and bacon.
Bake at 375 F until heated through and bubbling, about 25 minutes.