Print

Bacon Ranch Chicken Casserole

This Bacon Ranch Chicken Casserole is deliciously creamy, cheesy and just plate licking amazing.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10
Calories 557kcal
Author Sherri Hagymas

Ingredients

  • 1.5 pounds boneless chicken breasts cooked and shredded or cubed.
  • 8-10 pieces cooked bacon crumbled
  • 1 TBSP coconut oil or olive oil
  • 1/4 cup onion chopped
  • 2 tsp 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 1/2 cups of cheese until the cheese has melted and sauce is creamy.
  • Pour the sauce over the chicken and pasta mixture.
  • Top with remaining 1/2 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

Calories: 557kcal | Carbohydrates: 39g | Protein: 29g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 87mg | Sodium: 620mg | Potassium: 576mg | Fiber: 2g | Sugar: 4g | Vitamin A: 920IU | Vitamin C: 7.5mg | Calcium: 232mg | Iron: 1.8mg