Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
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
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
10
Calories
557
kcal
Author
Sherri Hagymas
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
Calories:
557
kcal
|
Carbohydrates:
39
g
|
Protein:
29
g
|
Fat:
30
g
|
Saturated Fat:
10
g
|
Cholesterol:
87
mg
|
Sodium:
620
mg
|
Potassium:
576
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
920
IU
|
Vitamin C:
7.5
mg
|
Calcium:
232
mg
|
Iron:
1.8
mg