Chicken Bacon Ranch Casserole
A cheesy casserole with chicken, bacon, and bell peppers in a creamy ranch sauce, baked until bubbly and golden.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch cubes, 680g
- 1 tablespoon olive oil 15ml
- 1 packet dry ranch seasoning mix 1 ounce or 28g
- 6 slices bacon cooked and chopped
- 2 medium bell peppers any color, diced
- 4 ounces cream cheese softened, 113g
- ½ cup heavy cream 120ml
- 2 cups shredded sharp cheddar cheese divided, 8 ounces or 226g
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch or similar 2-quart baking dish.
- In a large bowl, combine the chicken cubes, olive oil, and dry ranch seasoning. Toss until the chicken is evenly coated.
- Spread the seasoned chicken in a single layer in the prepared baking dish.
- Scatter the diced bell peppers and chopped bacon over the chicken.
- In a small saucepan over medium-low heat, combine the cream cheese, heavy cream, and 1 cup of the shredded cheddar cheese.
- Whisk the sauce mixture constantly until the cheeses are melted and the sauce is smooth. Do not let it boil.
- Pour the warm cheese sauce evenly over the chicken, bacon, and peppers in the baking dish.
- Sprinkle the remaining 1 cup of cheddar cheese over the top.
- Bake for 20 to 25 minutes, until the sauce is bubbly and the topping is lightly browned. The chicken is cooked when it reaches an internal temperature of 165°F (74°C) on a meat thermometer.
- Let the casserole rest for 5 minutes before serving.
Notes
Food Safety: Always cook poultry to a safe internal temperature of 165°F (74°C). Check the thickest part of a chicken piece with an instant-read thermometer.
To save time, you can use 3 cups of shredded rotisserie chicken. Skip seasoning the chicken directly and instead mix the ranch powder into the cream sauce.
For best results, shred your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can make the sauce slightly grainy.
Feel free to add other vegetables like 1 cup of steamed broccoli florets or 1/2 cup of sautéed diced onion.