Best Chicken Bacon Ranch Casserole Recipes

CHICKEN BACON RANCH CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Arrange chicken on the baking sheet.
• Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Dice chicken and place in a bowl; add ranch mix and stir until coated.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet. Crumble bacon into small pieces.
• Heat reserved bacon grease in the skillet; cook and stir bell pepper until slightly tender, 2 to 3 minutes. Add chicken, 1 jar Alfredo sauce, milk, and garlic; cook and stir until heated through, about 5 minutes.
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Pour 1/2 the jar of remaining Alfredo sauce into a casserole dish; top with 1/2 of the penne, 1/2 of the chicken mixture, 1 1/2 cup mozzarella cheese, and 1/2 of the bacon. Repeat layering with remaining ingredients in the same order ending with 1 cup mozzarella cheese and bacon on top.
• Bake in the preheated oven until casserole is bubbling and cheese is lightly browned, about 30 minutes.

CHICKEN BACON RANCH TATER TOTS™ CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 8- or 10-inch nonstick skillet, heat oil over medium heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until tender.
• In medium bowl, stir onion, condensed soup, sour cream, milk, 1 cup of the cheese, 2 tablespoons of the dressing mix and the black pepper until mixed well; stir in chicken.
• Place half of the frozen potatoes in single layer on bottom of baking dish. Spoon and spread chicken mixture on top of potatoes; sprinkle 1/4 cup of the bacon on top.
• In large resealable food-storage plastic bag, add remaining potatoes with remaining dressing mix; seal and shake bag to coat. Arrange on top of casserole.
• Bake 40 minutes; top casserole with remaining 1 cup cheese and 1/4 cup bacon.
• Bake 10 to 15 minutes or until cheese is melted and potatoes are lightly browned. Top with tomatoes and green onions.

RANCH CHICKEN CASSEROLE WITH BACON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
• Heat oil in a skillet over medium-high heat. Place chicken in the hot skillet, sprinkle with lemon-pepper, and brown on all sides, 5 to 7 minutes. Remove with a slotted spoon and place in a 9x13-inch baking dish.
• Combine 1/2 of the crumbled bacon, sour cream, soup, milk, and ranch dressing mix in a bowl and mix until blended. Pour over chicken, add drained egg noodles, and stir. Sprinkle remaining bacon on top, cover with Colby-Jack cheese, and top with green onions.
• Bake in the preheated oven until cheese is melted and chicken is no longer pink in the center, about 30 minutes.

CHICKEN BACON RANCH CASSEROLE

Steps:

• Preheat oven to 400°. Cook pasta according to package directions. Drain and transfer to a large bowl. , In the same pan, combine milk, ranch salad dressing and salad dressing mix until smooth. Stir in cream cheese. Cook and stir over medium heat until cream cheese is melted; pour over pasta. Stir in chicken, bacon and 1 cup cheddar cheese. Transfer to a greased 13x9-in. baking dish. Top with remaining 1 cup cheese. Bake, uncovered, until heated through and cheese is melted, 15-20 minutes. If desired, sprinkle with green onions.

CHEESY CHICKEN BACON RANCH CASSEROLE #RSC

Steps:

• Combine milk, greek yogurt, and hidden valley ranch seasoning and salt and pepper until smooth.
• Stir in diced chicken, noodles, cheese and cauliflower.
• Spread evenly in 13x9 baking dish and top with bacon bits and breadcrumbs.
• Bake at 350 for 35 minutes, or until breadcrumbs are golden brown and casserole is bubbly. Serve and enjoy!

CROCKPOT CHICKEN BACON RANCH TATER TOT CASSEROLE RECIPE - (4.6/5)

Steps:

• Melt the butter in a small sauce pan and cook the onion and celery until they are soft and translucent in appearance, approximately 3 minutes. Add the finely chopped garlic and continue cooking approximately 2 minutes, being careful not to burn the garlic. Set aside. Place 1/2 the tater tots on the bottom of a crock pot, that has been sprayed with Pam and sprinkle with 1/2 of the cooked onions, garlic and celery. Sprinkle 1/2 cup of the cheese and 1/3 of the bacon over top. Place chicken pieces and 1 cup of the mixed vegetables on top and season with salt and pepper. Place another layer of 1/2 cup of cheese and 1/3 of the bacon crumbles over top. Place another layer of tater tots, cooked onions, celery and garlic, and the mixed vegetables on top, season again with salt and pepper and cover with the remaining cheese and bacon crumbles. Mix the milk with the dry ranch dressing seasoning mix and pour over top OR pour 1 cup of prepared Hidden Valley Ranch Dressing and 1/4 cup of milk over the top. Sprinkle the fresh or dry parsley flakes over the top. Bake in the crock pot for 1 hour on high and then turned it to low for an additional 3 hours. Please be sure to keep an eye on your crock pot while its cooking as different sized crock pot models cook differently. Yours might be just fine at 4 hours on low. Note: you can omit the milk and the Hidden Valley Ranch dry Mix and Substitute 1 cup of already prepared bottled Hidden Valley Ranch Dressing and 1/4 cup of milk in its place if you don't keep the Dry Hidden Valley Mix on hand in your cabinet. These directions are for a 6 qt slow cooker.

CHICKEN BACON RANCH CRESCENT CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. Fry bacon until crisp remove from pan and drain on paper towels
• 2. Drain all but one tablespoon of grease from pan. Add chicken to pan and saute until warm.
• 3. Add garlic to chicken and stir for a minute or two. Add cream cheese and ranch dressing mix to pan and stir until combined and softened. Add bacon back in with chicken and stir until everything is combined
• 4. Place one package of crescent rolls in the bottom of a greased 9 x 13 pan. Spread cream cheese chicken bacon mixture on top of crescent rolls. Sprinkle cheddar cheese over cream cheese mixture. Place remaining package of crescent rolls over the top.
• 5. Bake for 20 to 25 minutes until golden brown. Allowed to cool for a few minutes before serving.

CHICKEN BACON RANCH POTATO CASSEROLE

Steps:

• 1. Mix first 7 ingredients. Add hash browns and mix until potatoes are coated.
• 2. Spread in 13x9 casserole sprayed with cooking spray.
• 3. Bake at 400 degrees Fahrenheit for 45-60 minutes.

CHICKEN BACON RANCH CASSEROLE

Steps:

• 1. Cook your penne according to package directions to al dente. Preheat oven to 350 degrees.
• 2. While your pasta water is coming to a boil, cook your cubed chicken seasoned with 1 tsp ranch dressing powder over medium heat until no longer pink.
• 3. Cook your diced onion in a separate pan until soft and translucent.
• 4. While pasta is cooking, mix together in a bowl the mayo, sour cream and 3 tbsp of ranch dressing mix.
• 5. Stir in half of crumbled bacon and one cup of the shredded cheddar cheese.
• 6. In large mixing bowl, mix pasta, chicken and onions.
• 7. Add in mayo mixture. Combine thoroughly.
• 8. Pour in milk and mix completely.
• 9. Pour mixture into a 13 x9 casserole dish.
• 10. Top with other half of bacon and one cup of cheddar.
• 11. Cook at 350 degrees for 20 minutes.
• 12. Remove from oven and top with the French fried onions.
• 13. Return to oven for 10 minutes until hot, bubbly and French fried onions are golden. Enjoy!

CHICKEN BACON AND RANCH RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.Add the rice, milk, cream of chicken soup, ranch dressing, and bacon to a bowl and stir well to combine.Pour rice mixture into the baking dish and place chicken tenderloins over the top.Cover tightly with foil and bake for 60 minutes, stirring once halfway through cooking.Remove the foil and top with the grated cheese. Cover and return to oven for 15 minutes or until rice is tender.Sprinkle with parsley just before serving.

CHICKEN BACON RANCH PIZZA CASSEROLE

Steps:

• Cut chicken into bite sized pieces, coat with 1 - 1.5 tablespoons of ranch seasoning. Saute in a skillet with 1 tablespoon of bacon grease along with bell peppers and garlic. When chicken is cooked completely, drain grease and liquid from skillet. Return chicken and veggies to skillet. Pour one jar of Alfredo sauce and milk into skillet with chicken. Stir in one teaspoon of ranch seasoning. Simmer for five minutes. Begin layering casserole with half the remaining jar of Alfredo on the bottom of a 13 x 9 pan or two 8 x 8 pans. The layer 1/3 of each of the following pasta, chicken sauce, and tomatoes. Use 1/4 of the fried bacon. Spread 1 cup of cheese over top and repeat two more times. After the cheese the third time, cover with Alfredo sauce, 1 cup of cheese and remaining bacon. Bake for 30 minutes on 350.

KETO CHICKEN BACON RANCH CASSEROLE - HEARTY KETO DINNER

Steps:

• Preheat oven to 350 degrees.
• Prepare a 9 by 13 casserole by spraying with nonstick cooking spray.
• In a bowl add cream cheese, sour cream, mayo and packet of ranch seasoning and mix.
• Add chicken and 1/2 the bacon to bowl and mix well.
• Add mixture to casserole dish and top with shredded cheese and remaining amount of bacon.
• Bake for 35 minutes.
• Top with parsley