4-Ingredient Bacon Ranch Chicken and Broccoli Casserole
This comforting casserole combines crispy bacon, tender shredded chicken, and fresh broccoli tossed in creamy ranch dressing for an easy weeknight meal everyone will love.
Ingredients
Main ingredients
- 6 slices bacon cooked crisp then crumbled
- 3 cups cooked and shredded chicken rotisserie chicken works great to save time
- 2 heads broccoli chopped to fill about 4 cups, steamed till just tender
- ¾ cup Ranch Dressing creamy element that ties all the flavors together
- 3 tablespoon diced green onion optional but adds a fresh zing
- to taste salt
Instructions
Instructions
- Start by preheating your oven to 375°F. You'll finish this in there for a nice bubbly top.
- Then cook the bacon in a skillet over medium heat till it's crispy and golden. Set it aside to cool, then crumble it up.
- Steam or microwave the chopped broccoli for about 3-4 mins until it's just tender but not mushy. Drain off any water.
- In a big bowl, toss the shredded chicken, broccoli, Ranch dressing, and green onions. Season with salt, stir it well.
- Spray your baking dish with butter or non-stick spray. Spoon the mixture in nice and even.
- Sprinkle crumbled bacon evenly over the top of the casserole. This part gives so much flavor and texture.
- Bake in that preheated oven for 20-25 minutes till it's warmed through and the edges are bubbling just a bit.
Notes
Use a nitrate free bacon (without sugar for Paleo and Whole30). My favorite brand is Pederson’s Farm. You can use raw chicken breast, approximately 1.25 lbs. Bake for 25 minutes at 350 degrees before shredding chicken.