This Chicken Bacon Ranch Casserole—a celebration of all-American flavor in a pan of juicy chicken, hearty rice, green broccoli, and crispy bacon—is here to upgrade your weeknight dinner game in the most delicious way possible.
Introducing a crowd-pleasing casserole recipe that:
- Is both easy and healthy (like this popular Chicken Broccoli Rice Casserole).
- Hits every food group in a single casserole dish.
- Includes the most crowd-pleasing trifecta of flavors perhaps ever (hello, chicken, bacon, and ranch).
- Will undoubtedly become a staple in your dinner rotation.
Meet today’s chicken bacon ranch casserole with rice and broccoli!
(CBR lovers, don’t miss my Chicken Bacon Ranch Fries and this Chicken Bacon Ranch Pasta too.)
5 Star Review
“If I could give it more stars I would! This was delicious! Thank you for making family-friendly recipes that have an extra health kick. I will be making this regularly!! ”
— Catherine —
How to Make Easy Chicken Bacon Ranch Casserole
Despite the indulgent impression, this healthy chicken bacon ranch casserole is still slimmed down and made with simple ingredients.
Unlike many recipes you’ll find online, this is a chicken bacon ranch casserole without Alfredo sauce (if that is what you are looking for, check out Chicken Alfredo Bake), bottled ranch dressing (we can do better), or any dreaded “cream of” soup in a can.
All you’ll find here are real ingredients for a hearty, wholesome, comforting dinner you can feel good about eating.
- 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 rice-based casseroles like this Broccoli Rice Casserole come together FAST.
- 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.
- Spices. The secret to the ranch flavor. I used a combination of garlic powder, salt, onion powder, dill weed, pepper, and cayenne.
- Flour + Milk. To help thicken and bind all the ingredients together. 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 (as seen in Turkey Tetrazzini). Unlike cream cheese (or canned soup), Greek yogurt lends creaminess plus a boost of protein without extra fat or calories.
- Cheese. For the deliciously cheesy topping and ooey-gooey casserole factor. I used a mixture of Mozzarella and sharp cheddar.
- Cook the rice and broccoli together in the chicken broth.
- Cook the bacon and set aside. In a large skillet, sauté the chicken in a few of the ranch spices, then remove it to a plate.
- Whisk together the flour and milk to make the creamy sauce. Add the yogurt and a portion of both kinds of cheese.
- Stir all the casserole ingredients together and transfer to a baking dish.
- Top with the remaining cheese and bake the chicken bacon ranch casserole for 15 minutes at 375 degrees F.
- Remove, sprinkle with bacon, and return to the oven until bubbly and golden. Let stand a few minutes, then ENJOY!
- 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.
Meal Plan Tip
Prepare the recipe up until the point of baking, then cover and refrigerate it for up to 1 day. When ready to bake, let the casserole come to room temperature, then bake as directed.
What to Serve with Chicken Bacon Ranch Bake
We love serving this chicken bacon ranch casserole with biscuits, salads, extra veggies, or applesauce.
Recommended Tools to Make Chicken Bacon Ranch Casserole
The Best Casserole Dish
This beautiful casserole dish works wonderfully and looks great served on a table. It’s safe for the microwave, oven, and freezer.
Step aside chicken bacon ranch pizza or any other chicken bacon ranch pasta—there’s a new CBR in town!
Frequently Asked Questions
Sure! While I have only made the recipe as it is written, if you have a packet of ranch seasoning in your pantry, you could experiment with swapping the spices in the recipe card for an equal amount of the Hidden Valley seasoning.
For the recipe proportions and cooking times in this recipe to work as written, you must use instant brown rice, or it will not turn out. If you prefer to make this recipe with long grain rice, adapt this Chicken and Rice Casserole (which uses already cooked brown or wild rice) instead.
If you are looking to make this recipe low carb (or keto), I imagine this recipe could be easily adapted with modifications. For example, I would suggest steaming the broccoli florets separately. Then, instead of rice, stir in 4 cups of uncooked cauliflower rice into the cream sauce. If you give it a try, I would love to hear your results.
For an alternative grain that’s still gluten free, check out this Broccoli Quinoa Casserole. Or, you can follow the cauliflower rice suggestions above, but use your cooked grain of choice.
No, this casserole is not spicy as written. If you’d like to give it a kick, add a few pinches of cayenne pepper.
- 14 ounces low-sodium chicken broth (1 can)
- 2 cups instant brown rice if you use white rice or non-instant rice, the cooking time and amount of liquid needed may differ
- 1 pound broccoli florets chopped into bite-sized pieces (about 8 cups)
- 6 slices bacon cut into 1/2-inch pieces
- 1 1/4 pounds boneless skinless chicken breasts chopped into bite-size pieces
- 3/4 teaspoon kosher salt divided
- 1 teaspoon garlic powder divided
- 1 teaspoon onion powder divided
- 1 teaspoon dried dill weed divided
- 1/2 teaspoon black pepper divided
- 1/8 teaspoon cayenne pepper optional
- 2 tablespoons all-purpose flour
- 2 cups milk divided
- 2/3 cup nonfat plain Greek yogurt
- 3/4 cup shredded Mozzarella cheese divided
- 3/4 cup sharp cheddar cheese divided
Place a rack in the center of the oven and preheat to 375 degrees F. Lightly grease a deep 9×13-inch baking dish or a 3-quart casserole dish.
Bring the chicken broth to a boil in a large pot, then add the rice. Return to a boil, add the broccoli to the top of the rice (no need to stir it together), then cover, reduce the heat to low, and let cook for 5 minutes. Remove the pot from heat and let sit, covered, for an additional 5 minutes. Most of the cooking liquid should be absorbed, and the broccoli should be crisp-tender but still be a little too crunchy to eat.
Meanwhile, heat a Dutch oven or other large deep pot over medium-low. Add the bacon and let cook until it is crisp and the fat has rendered, about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate and set aside. Leave the drippings in the pan.
Increase the heat to medium-high. Add the chicken, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dill weed, and 1/4 teaspoon black pepper. Sauté until the chicken is cooked through and no longer pink in the center, about 4 to 6 minutes, then remove to a plate. Being careful not to burn yourself, wipe the pot clean with a paper towel.
Reduce the heat to medium. In a small bowl or large measuring cup, whisk together the flour and 1/2 cup of milk. Pour the mixture into the pot, then add the remaining 1 1/2 cups of milk. Cook, stirring constantly, until thickened and creamy, 7 to 10 minutes. Remove from the heat and whisk in the remaining 1/4 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dill weed, 1/4 teaspoon black pepper, and cayenne. Stir in the Greek yogurt, 1/2 cup of Mozzarella cheese, and 1/2 cup of cheddar cheese.
To the pot, add the rice and broccoli mixture, the reserved chicken, and half of the reserved bacon. Stir gently to combine. Spoon the mixture into the prepared dish and top with the remaining 1/4 cup Mozzarella and 1/4 cup cheddar cheese. Bake for 15 minutes, then remove from the oven and sprinkle the remaining bacon over the top. Return to the oven and bake for 5 to 10 additional minutes, until the casserole is hot and bubbly. Let stand for 10 minutes, then serve.
- TO STORE: Place the baked casserole in an airtight storage container and store in the refrigerator 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: You can freeze individual portions or large quantities of this casserole. Place your desired amount into an airtight, freezer-safe storage container or ziptop bag and store in the freezer for up to 3 months. Let thaw in the refrigerator overnight before reheating.
- TO MAKE AHEAD: Prepare the recipe up until the point of baking, then cover and refrigerate it for up to 1 day. When ready to bake, let the casserole come to room temperature, then bake as directed.
Serving: 1 (of 6)Calories: 385kcalCarbohydrates: 24gProtein: 38gFat: 15gSaturated Fat: 7gCholesterol: 96mgPotassium: 753mgFiber: 3gSugar: 3gVitamin A: 763IUVitamin C: 69mgCalcium: 352mgIron: 2mg
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