Bacon Ranch Chicken and Broccoli Casserole
This casserole checks all the boxes for an easy family dinner. Tender chicken, broccoli, crispy bacon, and a creamy ranch sauce bake together into a meal that's hearty, comforting, and great for leftovers the next day.
Servings: 6
Ingredients
- 6 slices bacon*
- 3 cups cooked and shredded chicken**
- 2 heads broccoli, about 4 cups chopped
- 3/4 cup Ranch Dressing
- 3 tbsp diced green onion (optional)
- salt to taste
Instructions
- Preheat the oven to 350 degrees. In a large pan, cook the bacon to desired crispiness, about 3-5 minutes per side. Set aside. Once cooled, cut or crumble into small pieces.
- Grease a 9x13 inch casserole dish with cooking spray. Toss in broccoli and chicken, then completely coat the chicken and broccoli with ranch dressing. Top with crumbled bacon. Transfer to the oven.
- Bake for 15 minutes, then bump up the temperature to 375 degrees. Continue to cook for another 12-15 minutes, or until broccoli is crisp and slightly tender.
- Remove from oven. Top with chopped green onion, if using, and salt to taste. Serve as is, or on top of a bed of rice or cauliflower rice.
Notes
*Use a nitrate free bacon (without sugar for Paleo and Whole30). My favorite brand is Pederson's Farm.
**You can use raw chicken breast, approximately 1.25 lbs. Bake for 25 minutes at 350 degrees before shredding chicken.