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Chicken, Bacon, Ranch Casserole Recipe

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This recipe for Chicken, Bacon, Ranch Casserole, by , is from A Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nancy Ruest


1 Pkg. Hidden Valley Ranch Dressing Mix (powder)
1 c. Milk
1 c. Mayonnaise (I use Hellmann’s)
3 boneless, skinless chicken breast
2 tbsp. butter
1 large pkg. bacon bits
1 pkg. frozen broccoli and cauliflower veggies (riced)
2 c. fresh broccoli florets
2 c. shredded cheddar cheese, sharp
2 c. shredded mozzarella cheese
2 tbsp. water

Half an hour before you need to use it, mix the mayonnaise, milk and Ranch dressing mix very well in a bowl and set in the refrigerator.

Melt the butter in a large frying pan and cook the chicken breast, covered, until cooked through. Remove from pan and allow to cool while preparing the remaining ingredients. Cook the riced frozen vegetables according to the package directions. Once those are done, add water and fresh broccoli to a microwave safe bowl and microwave for 2 to 2 ˝ minutes.

Preheat oven to 375°.
In a large bowl, add the bacon bits, 1 c. cheddar cheese, riced vegetables, fresh broccoli, 1 c. mozzarella cheese and ranch dressing. Shred the chicken and stir into the mixture.

Spray a 9” x 13” baking dish with non-stick cooking spray. Pour the chicken mixture into the dish and spread out evenly. Top with remaining cheddar and mozzarella cheeses and bake for 15 minutes.




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