Description
This Chicken Bacon Ranch Casserole is a hearty and flavorful dish that’s perfect for a satisfying weeknight meal. Tender chicken, crispy bacon, and fluffy rice are combined in a creamy ranch sauce and topped with melted cheese for a truly comforting casserole.
Ingredients
Units
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 tablespoons ranch dressing mix
- 1 1/2 cups uncooked white rice (short grain recommended)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 8 slices bacon, fried and chopped
- 2 1/2 cups low-sodium or no-sodium chicken broth
- 1/2 cup half and half (or heavy cream)
- 2 cups shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C).
- Season Chicken: In a bowl, toss chicken with olive oil and 2 tablespoons of ranch dressing mix. Set aside.
- Assemble Casserole: In a 9×13 inch casserole dish, combine rice, onion, garlic, half of the bacon, chicken broth, half and half, and remaining ranch dressing mix. Add seasoned chicken and stir to combine.
- Top and Bake: Sprinkle with remaining bacon and cheddar cheese. Cover with foil and bake for 30 minutes. Uncover and bake for another 30 minutes, or until rice is cooked through and cheese is melted and bubbly.
- Serve: Garnish with fresh parsley and serve hot.
Notes
- Dairy: Half and half or heavy cream can be used for the sauce.
- Chicken: Boneless, skinless chicken thighs can be used as well.
- Rice: Short-grain or long-grain rice can be used, and brown rice can be substituted with a longer cooking time.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 350kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 600mg
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 8g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
