This bacon ranch chicken casserole is deliciously creamy, cheesy and perfect for feeding a crowd.
Bacon and ranch, need I say more? This is one of those meals. You know, the one that you could seriously lick the plate.
I like to make my own ranch dressing using fat free milk and light to have a few less calories. Plus adding the spinach and tomatoes gets in a few veggies.
This is another recipe that you can quickly make when you have your frozen cooked crock pot chicken. It’s always a great idea to stock up on this at least once a month for really easy meal planning.
If not, just bake the chicken for about 30 minutes and then cut it into bite sized pieces. Or you can even cut the chicken into bite sized pieces raw and saute it with the onion and garlic
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Bacon Ranch Chicken Casserole Ingredients
The complete list of ingredients with amounts are listed in the full recipe card below.
3 boneless chicken breasts, cooked and shredded or cubed.
8-10 pieces of cooked bacon, crumbled
1 tablespoon coconut oil or olive oil
¼ cup of onion, chopped
2 teaspoon of garlic, minced
2 cups of fresh baby spinach
1 (14) oz can of diced tomatoes
1 cup of ranch dressing
1 cup of fat free milk
2 cups of cheddar cheese
1 lb of Penne pasta
How to Make Bacon Ranch Chicken Casserole
Cook the pasta according to package directions for al dente pasta.
Drain and pour into a greased 9 x 13 casserole dish. Set aside. You can toss it with a little olive oil to keep it from drying out.
Saute the onion and garlic in coconut oil or olive oil.
Add then spinach and saute until the spinach is wilted.
Add the tomatoes, chicken and bacon.
Pour this entire mixture in to dish with the pasta and stir to combine.
In a small sauce pan, heat the milk, ranch dressing and 1 ½ cups of cheese until the cheese has melted and sauce is creamy.
Pour the sauce over the chicken and pasta mixture.
Top with remaining ½ cup of cheese.
Bake at 350 degrees F for about 20 – 30 minutes.
Then, broil for about 3 minutes on high to brown the cheese a little. Be sure to watch closely during broiling to be sure the cheese doesn’t burn.
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Bacon Ranch Chicken Casserole
Ingredients
- 1.5 pounds boneless chicken breasts cooked and shredded or cubed.
- 8-10 pieces cooked bacon crumbled
- 1 tablespoon coconut oil or olive oil
- ¼ cup onion chopped
- 2 teaspoon garlic minced
- 2 cups fresh baby spinach
- 14 ounces diced tomatoes 14 oz can
- 1 cup ranch dressing
- 1 cup fat free milk
- 2 cups cheddar cheese
- 1 lb penne pasta
Instructions
- Cook the pasta according to package directions for al dente pasta.
- Drain and pour into a greased 9 x 13 casserole dish. Set aside. You can toss it with a little olive oil to keep it from drying out.
- Saute the onion and garlic in coconut oil or olive oil.
- Add then spinach and saute until the spinach is wilted.
- Add the tomatoes, chicken and bacon.
- Pour this entire mixture in to dish with the pasta and stir to combine.
- In a small sauce pan, heat the milk, ranch dressing and 1 ½ cups of cheese until the cheese has melted and sauce is creamy.
- Pour the sauce over the chicken and pasta mixture.
- Top with remaining ½ cup of cheese.
- Bake at 350 degrees F for about 20 – 30 minutes.
- Then, broil for about 3 minutes on high to brown the cheese a little. Be sure to watch closely during broiling to be sure the cheese doesn’t burn.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Niki Moore
Just made this for dinner. BIG hit with the kiddos! Will definitely make again!! Thank you!!