Chicken Bacon Ranch Casserole Easy Recipe With Healthy Ingredients

When a dinner is this easy and healthy. When it hits every food group in a single Pyrex. When it includes the most crowd-pleasing trifecta of flavors, perhaps ever (what is more universally accepted as delicious than chicken, bacon, and ranch?), well… Said casserole recipe is destined become a staple in your dinner rotation. This recipe is a spin on one of my most tried-and-true healthy casserole recipes, my Chicken Broccoli Rice Casserole. It’s a long-time, 5-star reader favorite because it’s deliciously approved by both adults and toddlers, takes less than 30 minutes to prep, and is made of real, simple ingredients. Like the recipe that inspired it, this chicken bacon ranch casserole hardly needs a side, because it’s an all-in-one meal on its own. You have green veggies (enter, broccoli!), whole grains (hello, brown rice), plus lean protein (I used boneless, skinless chicken breasts; chicken thighs work nicely too). Today’s recipe twist: BACON RANCH. I doctored up the classic broccoli cheddar combo with a blend of ranch spices, extra creamy, melty Mozzarella cheese, and a happy shower of crispy bacon (if this flavor combo sounds enticing, don’t miss my Chicken Bacon Ranch Fries too).

How to Make Healthy Chicken Bacon Ranch Casserole

Despite the indulgent impression, this casserole is still slimmed down. Unlike many recipes you’ll find online, this is a chicken bacon ranch casserole without Alfredo or premade ranch dressing. It uses real ingredients like Greek yogurt, sharp cheddar, and pantry spices to create a hearty, cheesy, comforting dinner you can feel good about eating on repeat.

The Ingredients

Chicken. The mildness of chicken lets the bacon and ranch flavors shine in this recipe, and it adds healthy protein. Both chicken breasts or chicken thighs would be tasty here.Instant Brown Rice. This quick-cooking whole grain makes the chicken bacon ranch casserole fast, healthy, and filling. Do not use any other kind of rice or the recipe proportions and baking time will not be accurate.Chicken Broth. Cooking the rice in chicken broth instead of water enhances the flavor of the dish. I recommend using low-sodium chicken broth to make sure the final casserole isn’t too salty.Broccoli. Adds a serving of vegetables to make this a true all-in-one meal. The taste of broccoli goes naturally with the bacon too. Plus, broccoli offers fiber and vitamins.

Bacon. Guaranteed to please!Spices. The secret to the ranch flavor. I used a combination of garlic powder, salt, onion powder, dill weed, pepper, and cayenne. No premade dressing required here; the best flavor is from scratch.Flour + Milk. To help thicken and bind all the ingredients together. (Flour and milk work perfectly instead of heavy cream in my Chicken Bacon Ranch Pasta.) You can use any milk you have on hand.Greek Yogurt. Instead of making this a chicken bacon ranch casserole with cream cheese, I used Greek yogurt. Adding Greek yogurt gives it a boost of protein and creaminess, without adding any extra fat and keeping the chicken bacon ranch calories low.Cheese. For the deliciously cheesy topping and ooey-gooey casserole factor. I used a mixture of Mozzarella and sharp cheddar.

The Directions

Storage Tips

To Store. Refrigerate chicken bacon ranch casserole in an airtight storage container for up to 4 days.To Reheat. You can rewarm this casserole in the oven at 375 degrees F until hot in the center or microwave gently until heated through.To Freeze. Freeze individual portions or large quantities of the casserole in an airtight freezer-safe storage container or ziptop bag for up to 3 months. Let thaw in the refrigerator overnight before reheating.

Recommended Tools to Make Chicken Bacon Ranch Casserole

3-Quart Casserole Dish. The perfect dish for making this casserole.Small Whisk. This is so easy to use and helps mitigate splashing.Dutch Oven. I use mine nearly every day.

Step aside chicken bacon ranch pizza or any other chicken bacon ranch pasta—there’s a new CBR in town!