Chicken Bacon Ranch Casserole – Two Ways!
A rich and creamy Chicken Bacon Ranch Casserolethat comes in two variations: one with hearty broccoli and another withspinach. Easy to make and loaded with flavor, this dish is sure to become afamily favorite.
Ingredients
- 4 cups boneless skinless chicken breasts (cooked, cubed or shredded)
- 8 slices bacon cooked and chopped
- 3 cloves garlic minced
- 1 cup ranch dressing
- 1 cup mozzarella cheese shredded, divided
- 1 cup cheddar cheese shredded, divided
- 5 cups broccoli cut into florets
- 1 lb frozen spinach thawed and squeezed to drain well
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C).
- Prepare chicken and bacon: If not done already, cook and cube or shred the chicken breasts. Cook the bacon until crispy, then chop it into bite-sized pieces.
- Sauté garlic: In a large skillet, sauté the minced garlic over medium heat until fragrant, about 1 minute.
- Combine ingredients: In a large mixing bowl, combine the cooked chicken, chopped bacon, sautéed garlic, ranch dressing, and half of the shredded mozzarella and cheddar cheeses. Steam or lightly blanch the broccoli florets for 3-4 minutes until tender but still crisp. Add the broccoli to the chicken mixture. Make sure the spinach is fully thawed and well-drained. Add it to the chicken mixture.
- Transfer to baking dish: Spread the mixture evenly in a greased 9x13 inch casserole dish.
- Top with cheese: Sprinkle the remaining mozzarella and cheddar cheeses evenly over the top.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve: Let the casserole cool for a few minutes before serving. Enjoy warm, straight from the oven!
Nutrition
Calories: 500kcal
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