Cheddar Bacon Ranch Chicken Casserole

by HomeCooking
Prep: 20m
Cook: 30m
poultry
Cheddar Bacon Ranch Chicken Casserole - Image

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Ingredients
Servings:4
4boneless skinless chicken breasts
salt and pepper, to taste
1tbspolive oil
8ozcream cheese
1ozranch seasoning mix
1cupsour cream
4bacon
1cupcheddar cheese
1cupmozzarella cheese
1/2cupgreen onions
fresh parsley, for garnish
Nutrition Facts

Per serving

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Instructions
  1. 1

    Heat the oven

    Preheat your oven to 375°F and give a 9x13-inch baking dish a light grease. Cook your 4 slices of bacon until crisp, then chop and set aside.

  1. 2

    Season and sear the chicken

    Pat the chicken breasts dry and season both sides with salt and pepper. Heat the olive oil in a large oven-safe skillet over medium-high heat and sear the chicken 3 to 4 minutes per side, just until golden. It won't be cooked through yet, that's fine. Nestle the browned chicken into the baking dish.

  2. 3

    Mix the creamy ranch layer

    In a bowl, stir together the softened cream cheese, ranch seasoning, and sour cream until smooth and well combined.

  3. 4

    Layer it up

    Spread the cream cheese mixture evenly over the chicken. Scatter half the chopped bacon on top, then blanket the whole thing with the shredded cheddar and mozzarella.

  4. 5

    Bake until bubbly

    Bake 20 to 25 minutes, until the chicken is cooked through and the cheese is melted and bubbling. For a golden top, pop it under the broiler the last 2 to 3 minutes, keeping a close eye so it doesn't scorch.

  5. 6

    Garnish and serve

    Let it rest a few minutes, then finish with the remaining bacon, the chopped green onions, and a little fresh parsley. Serve warm.

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Cheddar Bacon Ranch Chicken Casserole

Created by: HomeCooking

Prep Time: 20m
Cook Time: 30m
Servings: 4

Ingredients

  • 4 boneless skinless chicken breasts
  • salt and pepper, to taste
  • 1 tbsp olive oil
  • 8 oz cream cheese
  • 1 oz ranch seasoning mix
  • 1 cup sour cream
  • 4 bacon
  • 1 cup cheddar cheese
  • 1 cup mozzarella cheese
  • 1/2 cup green onions
  • fresh parsley, for garnish

Instructions

  1. Heat the ovenPreheat your oven to 375°F and give a 9x13-inch baking dish a light grease. Cook your 4 slices of bacon until crisp, then chop and set aside.
  2. Season and sear the chickenPat the chicken breasts dry and season both sides with salt and pepper. Heat the olive oil in a large oven-safe skillet over medium-high heat and sear the chicken 3 to 4 minutes per side, just until golden. It won't be cooked through yet, that's fine. Nestle the browned chicken into the baking dish.
  3. Mix the creamy ranch layerIn a bowl, stir together the softened cream cheese, ranch seasoning, and sour cream until smooth and well combined.
  4. Layer it upSpread the cream cheese mixture evenly over the chicken. Scatter half the chopped bacon on top, then blanket the whole thing with the shredded cheddar and mozzarella.
  5. Bake until bubblyBake 20 to 25 minutes, until the chicken is cooked through and the cheese is melted and bubbling. For a golden top, pop it under the broiler the last 2 to 3 minutes, keeping a close eye so it doesn't scorch.
  6. Garnish and serveLet it rest a few minutes, then finish with the remaining bacon, the chopped green onions, and a little fresh parsley. Serve warm.

Notes & Tips

This is one of those weeknight dinners that tastes like you fussed way more than you did. It's basically everybody's favorite cheddar-bacon-ranch flavors piled onto tender chicken and baked until golden, no slow cooker required. A couple of tips from my kitchen: let your cream cheese sit out so it softens, or the ranch layer fights you the whole way. Searing the chicken first is worth the extra skillet, it locks in juice and gives you those pretty golden edges. Serve it over rice, egg noodles, or a scoop of mashed potatoes to catch all that creamy sauce, with something green on the side to keep it honest. Leftovers reheat like a dream.