This Chicken Ranch Bacon Casserole is the ultimate dish for a satisfying and delicious meal. It’s packed with juicy chicken, crispy bacon, creamy ranch dressing, and melted cheese, all baked to golden perfection.

Jump To Recipe

Calling all comfort food lovers!  Get ready for a flavor explosion! With every bite, you’ll savor the flavors of chicken, bacon, and ranch dressing. The melted cheese adds a rich and creamy texture that will melt in your mouth. This casserole is so easy to make, too!

Preheat the oven to 375F. Boil the cubed potatoes in salted water for 10 minutes. Drain and set aside to cool.  Let your frozen broccoli slightly thaw. Cut the broccoli into bite size pieces.

Next cook the bacon until crispy.  Drain and break into bite size pieces. 

Next saute the onions until they are tender.  Then add the garlic and green onions.  Cook these for 1 minute.  Set these aside to cool.

In a large bowl, combine chicken, potatoes, bacon, onion mixture, and broccoli. 

In a separate container mix the Ranch Dressing, sour cream and Boursin cheese.  Add this mixture to the bowl of chicken and potato mixture.  Season to taste with salt and pepper.  Gently stir this until well mixed.

Pour the chicken mixture into a greased 9×13 inch baking dish. Top with Parmesan  and cheddar cheese.

Bake for 30 minutes, or until the casserole is bubbling and the cheese is melted and golden brown. Let cool for 5 minutes before serving.

Tips

• For a spicier casserole, add 1/4 teaspoon of cayenne pepper to the chicken mixture.
• If you don’t have any ranch dressing, you can substitute 1/4 cup of mayonnaise and 1 tablespoon of dried ranch dressing mix.
• To make the casserole ahead of time, assemble it as directed, but do not bake. Cover and refrigerate for up to 24 hours. When you’re ready to bake, preheat the oven to 375 degrees F and bake the casserole for 30-35 minutes, or until the casserole is bubbling and the cheese is melted and golden brown.

Recipe

Chicken Ranch Bacon Casserole – The Ultimate Comfort Food

2 cups boneless, skinless chicken breasts, cooked and shredded or rotisserie chicken

1 tbsp. Olive Oil

4 potatoes, peeled and cubed

6 slices bacon

1/2 cup ranch dressing

Boursin garlic and herb cheese

1 cup sour cream

1 cup cheddar cheese, shredded

1/2 cup Parmesan cheese, shredded

1 cup frozen broccoli florets, slightly thawed

1 onion, chopped

3 cloves garlic, minced

4 green onions sliced thinly

1/2 teaspoon salt

1/4 teaspoon black pepper

Preheat oven to 375 degrees F 

Boil the cubed potatoes in salted water for 10 minutes.  Drain and set aside to cool.  Next cook the bacon until crispy.  Drain and break into bite size pieces.  Next saute the onions until they are tender.  Then add the garlic and green onions.  Cook these for 1 minute.  Set these aside to cool.

In a large bowl, combine chicken, potatoes, bacon, onion mixture, and broccoli.  In a separate container mix the Ranch Dressing, sour cream and Boursin cheese.  Add this mixture to the bowl of chicken and potato mixture.  Season to taste with salt and pepper.  Gently stir this until well mixed.

Pour the chicken mixture into a greased 9×13 inch baking dish. Top with Parmesan  and cheddar cheese. Bake for 30 minutes, or until the casserole is bubbling and the cheese is melted and golden brown. Let cool for 5 minutes before serving.