A Deliciously Creamy Chicken Bacon Ranch Casserole
The whole family will love this cheesy chicken and rice casserole.
Serves4 to 6
Prep15 minutes
Cook55 minutes to 1 hour
I think we can all agree there is nothing, and I mean nothing, that a packet of ranch seasoning can’t make infinitely better. Potato salad? Check. Breaded chicken breast? Double check! Chex mix? Absolutely! And, let’s not forget pot roast. But I have a totally comforting dish that tops the charts for ranch-lovers.
Take a well-loved, classic chicken and rice casserole, mix in some smoky bacon and a packet of ranch seasoning, and just like that you’ve got a totally irresistible crowd-pleaser the whole table will devour. Let’s see how it’s done.
What Is Bacon Ranch Casserole?
There are the main ingredients in bacon ranch casserole.
- Boneless, skinless chicken thighs. Chicken thighs are fattier than breasts, so they remain tender, juicy, and more flavorful after baking, and won’t dry out. Plus, they’re less expensive.
- Long-grain white rice. It cooks up tender and gets infused with ranch flavor.
- Ranch seasoning and salad dressing mix. Grab a store-bought packet or make your own ranch mix.
- Bacon. You’ll need six slices of regular bacon (save the thick-cut for another time).
- Sharp cheddar cheese. Start with a block rather than pre-shredded.
- Low-sodium chicken broth
- Whole milk
Can I Make This Casserole Ahead of Time?
While leftovers keep well (more on that below!), this casserole is best served right after baking.
How to Store Chicken Bacon Ranch Casserole
Great news: The leftovers keep really well. Store leftover bacon ranch casserole in an airtight container in the refrigerator for up to three days. When you’re ready to eat, reheat in the microwave or oven until warm.
Chicken Bacon Ranch Rice Casserole Recipe
The whole family will love this cheesy chicken and rice casserole.
Prep time 15 minutes
Cook time 55 minutes to 1 hour
Serves 4 to 6
Nutritional Info
Ingredients
Cooking spray
- 1 cup
long-grain white rice
- 4 slices
bacon (not thick-cut, about 4 ounces)
- 1
medium yellow onion, diced (about 1 1/2 cups)
- 2
cloves garlic, minced
- 2 tablespoons
powdered ranch seasoning and salad dressing mix, such as Hidden Valley
- 1 1/2 cups
low-sodium chicken broth
- 3/4 cup
whole or 2% milk
- 1 pound
boneless, skinless chicken thighs (about 4), cut into 1-inch pieces
- 1/2 teaspoon
kosher salt
- 1/4 teaspoon
freshly ground black pepper
- 4 ounces
sharp cheddar cheese, shredded (about 1 cup), divided
Chopped fresh parsley leaves, for garnish (optional)
Instructions
Heat the oven to 375°F. Coat a 3-quart or 9x13-inch baking dish with cooking spray and add 1 cup long-grain white rice.
Place 4 bacon slices in a large frying pan in a single layer. Cook over medium heat, flipping regularly, until browned and crisp, 8 to 10 minutes total.
Turn off the heat. Using tongs, transfer the bacon to a paper towel-lined plate to drain, then crumble into small pieces. Pour off all but 1 tablespoon of the bacon fat from the pan.
Return the pan to medium heat. Add 1 diced medium yellow onion and cook, stirring occasionally, until softened, about 3 minutes. Stir in 2 minced garlic cloves and 2 tablespoons ranch seasoning, and cook until fragrant, about 30 seconds.
Stir in 1 1/2 cups low-sodium chicken broth and 3/4 cup whole milk. Bring to a simmer, stirring occasionally. Remove the pan from the heat.
Season 1 pound chopped boneless, skinless chicken thighs with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Add the chicken, broth mixture, half of the bacon, and 2 ounces of the shredded sharp cheddar cheese to the baking dish, and stir to combine. Spread into an even layer. Cover the baking dish tightly with aluminum foil.
Bake until the rice starts to soak up the liquid and the liquid is bubbling, about 30 minutes. Uncover and stir the mixture, then spread back into an even layer. Sprinkle evenly with the remaining bacon and remaining 2 ounces shredded sharp cheddar cheese.
Return the baking dish to the oven. Bake uncovered until the rice is tender, the chicken is cooked through, and the cheese on top is melted, 10 to 15 minutes more. Garnish with chopped fresh parsley leaves if desired.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
This post originally ran on Kitchn. See it there: Chicken Bacon Ranch Rice Casserole