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A wood turner lifting up a serving of ranch bacon chicken casserole.
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4.89 from 9 votes

Ranch Bacon Chicken Casserole

Ranch Bacon Chicken Casserole is an easy-to-make recipe that the entire family will love. It's loaded with chicken, broccoli, bacon, cheese, and plenty of ranch flavor. Naturally low carb and gluten free, this is the perfect recipe for weeknight dinners or meal prep for the week.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Dish
Cuisine: Chicken, Gluten Free, Low Carb
Diet: Gluten Free
Servings: 6 servings
Calories: 564kcal


  • 4 cups broccoli florets
  • 6 slices bacon (diced)
  • 1 1/2 pounds chicken (cut into bite-size pieces)
  • salt
  • pepper
  • 2 cloves garlic (minced)
  • 8 ounces cream cheese (at room temperature)
  • 1 1/2 cups cheddar cheese (shredded, divided)
  • 1/2 cup ranch dressing


  • Preheat oven to 350°F. 
  • Grease the inside of a 9×9-inch square casserole dish or a 9x13-inch casserole dish with butter or cooking spray.
  • Bring a medium saucepan filled 2/3rds of the way with water to a boil. Add the broccoli, cover, and cook for about 2 minutes or until bright green. Drain and transfer to the casserole dish.
    4 cups broccoli florets
  • Add the diced bacon to a large skillet over medium heat. Cook until crisp, then remove with a slotted spoon to a paper towel-lined plate. Carefully drain all but 1 tablespoon of the bacon grease from the pan and return the pan to the stove top.
    6 slices bacon
  • Season the chicken with salt and pepper and add to the hot skillet. Cook until the chicken is no longer pink in the center, about 7-9 minutes. 
    1 1/2 pounds chicken, salt, pepper
  • Add the chicken and half of the bacon to the casserole dish with the broccoli.
  • Return the pan to the stove top and add the garlic. Cook for 30 seconds, then add the cream cheese, 1 cup of the cheddar cheese and the ranch dressing. Mix well.
    2 cloves garlic, 8 ounces cream cheese, 1 1/2 cups cheddar cheese, 1/2 cup ranch dressing
  • Spread the mixture evenly over the chicken and broccoli as best as you can. Don't worry if it's not perfect, it will melt more as it heats up in the oven.
  • Sprinkle on the remaining 1/2 cup of cheddar cheese and bacon.
  • Cover the casserole dish tightly with aluminum foil and bake for 20-30 minutes or until hot and bubbly.



Tips and Techniques

  • Set the cream cheese out about an hour before you begin to allow it time to come to room temperature.
  • It is strongly recommended to shred the cheese from a block than using pre-shredded bagged cheese which contains extra starch. Freshly shredded cheese also melts much better.
  • Store leftover casserole in an airtight container in the refrigerator. Consume within 3-4 days.
** Nutritional information is an estimate and may vary.


Serving: 1serving | Calories: 564kcal | Carbohydrates: 9g | Protein: 24g | Fat: 49g | Saturated Fat: 20g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 127mg | Sodium: 688mg | Potassium: 427mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1261IU | Vitamin C: 55mg | Calcium: 279mg | Iron: 1mg