Description
This Cheesy Ranch Chicken Casserole is a comforting and flavorful dish featuring crispy seasoned chicken breasts smothered in a creamy ranch cheese sauce, topped with sharp cheddar and crispy bacon. Perfect for a family dinner, this casserole combines savory spices and rich ingredients for a satisfying meal.
Ingredients
Scale
Chicken
- 6 large boneless skinless chicken breasts
- 1 tablespoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup (125 g) all-purpose flour
- 6 tablespoons unsalted butter, divided
Ranch Cheese Sauce
- 1 packet (1 ounce / 2 tablespoons) dry ranch seasoning or homemade ranch seasoning mix
- 1 medium white onion, finely diced
- 1 can (10.75 ounces) cream of chicken soup
- 1 cup (238 g) heavy whipping cream
- 2 cups (226 g) sharp cheddar cheese, shredded, divided
- 8 slices bacon, cooked, crumbled, divided
Instructions
- Preheat Oven: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- Season Chicken: In a small bowl, combine paprika, kosher salt, black pepper, and garlic powder. Sprinkle this seasoning mix evenly over both sides of the chicken breasts, rubbing it in well for full flavor.
- Prepare Flour Coating: Pour the flour onto a small plate or bowl for dredging the chicken.
- Dredge Chicken: Coat each seasoned chicken breast thoroughly in flour, shake off the excess, and set aside ready for cooking.
- Sear Chicken: Heat 4 tablespoons of butter in a large skillet over medium heat. Working in batches if needed, sear the chicken breasts for about 4 minutes per side until golden and crispy. Note they don’t need to be fully cooked through at this stage. Transfer the seared chicken into the prepared baking dish.
- Cook Onions: In the same skillet, melt the remaining 2 tablespoons of butter. Add the diced onion and cook for 5 to 8 minutes until softened and fragrant.
- Add Ranch Seasoning: Stir in the ranch seasoning with the onions and cook for an additional 30 seconds to release its aroma.
- Create Sauce Base: Add the cream of chicken soup and heavy whipping cream to the skillet, whisking until the mixture is smooth and combined.
- Melt Cheese: Stir in 1 cup of the shredded cheddar cheese until it melts fully into the sauce, creating a creamy texture.
- Add Bacon: Mix in about ½ cup of the cooked and crumbled bacon, reserving the rest for topping the casserole later.
- Assemble Casserole: Pour the ranch cheese sauce evenly over the chicken breasts in the baking dish, coating them well.
- Bake: Bake the casserole uncovered in the preheated oven for 40 minutes to allow the chicken to cook through and the flavors to meld.
- Add Toppings: Remove the casserole from the oven, sprinkle the remaining 1 cup of shredded cheddar cheese and the rest of the crumbled bacon evenly over the top.
- Bake Again: Return the casserole to the oven and bake for another 5 to 10 minutes until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F.
- Rest and Serve: Let the casserole rest for 5 to 10 minutes before serving to allow flavors to settle. Spoon extra sauce over each portion for maximum deliciousness.
Notes
- For extra crispiness, you can broil the cheese and bacon topping for the last 2 minutes instead of baking.
- If you want a lighter version, substitute heavy cream with half-and-half or half milk and half sour cream.
- Feel free to use homemade ranch seasoning for a fresher flavor.
- Leftover casserole keeps well in the refrigerator for up to 3 days and reheats nicely.
- Adding minced garlic to the onion sauté can enhance the flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 45 g
- Saturated Fat: 22 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 140 mg
