Bacon Chicken Ranch Bake (Print-Friendly Version)
# What You'll Need:
→ Main Components
01 -
4 cups of cooked chicken breasts, either chopped or shredded, without any bone or skin
02 -
8 slices of bacon, cooked and broken into bits
03 -
3 garlic cloves, finely chopped
04 -
1 cup of creamy ranch dressing
05 -
1 cup of mozzarella cheese, shredded and split into two portions
06 -
1 cup of cheddar cheese, shredded and divided in half
→ With Broccoli Option
07 -
5 cups of broccoli florets
→ With Spinach Variation
08 -
1 pound of frozen spinach, thawed and squeezed dry
# Step-by-Step Directions:
01 -
Turn the oven on and set it to 375°F (191°C).
02 -
For frozen spinach, thaw it and squeeze out any water. If you're using broccoli, let it boil for a minute or two in water until it turns bright green.
03 -
In a large bowl, toss together the chicken, bits of bacon, broccoli or spinach (after draining if necessary), garlic, ranch dressing, and half of both shredded cheeses. Give it a good stir. Once mixed, pour it into a 9x13 inch (23x33 cm) casserole dish. Or, you could mix directly in the dish to save time.
04 -
If you like bold ranch flavors, sprinkle in 1-3 teaspoons of dry ranch seasoning mix alongside the dressing.
05 -
Evenly sprinkle the rest of the mozzarella and cheddar cheese over the top of the dish.
06 -
Let it cook for around 15 minutes, just until the edges start bubbling and it's nice and hot.
# Helpful Notes:
01 -
A single serving is roughly 1 cup of the dish.
02 -
Nutritional values are estimated using homemade ranch dressing and broccoli. Results could differ slightly with spinach.
03 -
Keep leftovers in the fridge for up to 5 days, or you can freeze them (before or after baking) for about 3 months.
04 -
To make things easier, you can prep the assembled casserole ahead of time. Store it in the fridge for a few days or freeze for later.