Chicken Bacon Ranch Casserole

Name: Chicken Bacon Ranch Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 14 ounces low-sodium chicken broth; 2 cups instant brown rice; 1 pound broccoli florets; 6 lices Bacon; 1 ¼ pounds boneless skinless chicken breasts; ¾ teaspoon kosher salt; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried dill weed; ½ teaspoon ground black pepper; ⅛ teaspoon cayenne pepper; 2 tablespoons all-purpose flour; 2 cups milk; ⅔ cup nonfat plain Greek yogurt; ¾ cup shredded Mozzarella cheese; ¾ cup sharp cheddar cheese

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Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings
6 servings
Calories
385 kcal
Course
Main Course
Cuisine
American

Chicken Bacon Ranch Casserole

Iris Warren

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This easy chicken bacon ranch casserole with rice and broccoli is a fast, all-in-one meal the whole family will love. No canned soup required!

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Ingredients

Servings

14 ounces low-sodium chicken broth (1 can)
2 cups instant brown rice if you use white rice or non-instant rice, the cooking time and amount of liquid needed may differ
1 pound broccoli florets chopped into bite-sized pieces (about 8 cups)
6 lices Bacon cut into 1/2-inch pieces
1 ¼ pounds boneless skinless chicken breasts chopped into bite-size pieces
¾ teaspoon kosher salt divided
1 teaspoon garlic powder divided
1 teaspoon onion powder divided
1 teaspoon dried dill weed divided
½ teaspoon ground black pepper divided
⅛ teaspoon cayenne pepper optional
2 tablespoons all-purpose flour
2 cups milk divided
⅔ cup nonfat plain Greek yogurt
¾ cup shredded Mozzarella cheese divided
¾ cup sharp cheddar cheese divided

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Instructions

Place a rack in the center of the oven and preheat to 375 degrees F. Lightly grease a deep 9x13-inch baking dish or a 3-quart casserole dish.
Bring the chicken broth to a boil in a large pot, then add the rice. Return to a boil, add the broccoli to the top of the rice (no need to stir it together), then cover, reduce the heat to low, and let cook for 5 minutes. Remove the pot from heat and let sit, covered, for an additional 5 minutes. Most of the cooking liquid should be absorbed, and the broccoli should be crisp-tender but still be a little too crunchy to eat.
Meanwhile, heat a Dutch oven or other large deep pot over medium-low. Add the bacon and let cook until it is crisp and the fat has rendered, about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate and set aside. Leave the drippings in the pan.
Increase the heat to medium-high. Add the chicken, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dill weed, and 1/4 teaspoon black pepper. Sauté until the chicken is cooked through and no longer pink in the center, about 4 to 6 minutes, then remove to a plate. Being careful not to burn yourself, wipe the pot clean with a paper towel.
Reduce the heat to medium. In a small bowl or large measuring cup, whisk together the flour and 1/2 cup of milk. Pour the mixture into the pot, then add the remaining 1 1/2 cups of milk. Cook, stirring constantly, until thickened and creamy, 7 to 10 minutes. Remove from the heat and whisk in the remaining 1/4 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dill weed, 1/4 teaspoon black pepper, and cayenne. Stir in the Greek yogurt, 1/2 cup of Mozzarella cheese, and 1/2 cup of cheddar cheese.
To the pot, add the rice and broccoli mixture, the reserved chicken, and half of the reserved bacon. Stir gently to combine. Spoon the mixture into the prepared dish and top with the remaining 1/4 cup Mozzarella and 1/4 cup cheddar cheese. Bake for 15 minutes, then remove from the oven and sprinkle the remaining bacon over the top. Return to the oven and bake for 5 to 10 additional minutes, until the casserole is hot and bubbly. Let stand for 10 minutes, then serve.

Notes

TO STORE: Place the baked casserole in an airtight storage container and store in the refrigerator for up to 4 days.
TO REHEAT: You can rewarm this casserole in the oven at 375 degrees F until hot in the center or microwave gently until heated through.
TO FREEZE: You can freeze individual portions or large quantities of this casserole. Place your desired amount into an airtight, freezer-safe storage container or ziptop bag and store in the freezer for up to 3 months. Let thaw in the refrigerator overnight before reheating.
TO MAKE AHEAD: Prepare the recipe up until the point of baking, then cover and refrigerate it for up to 1 day. When ready to bake, let the casserole come to room temperature, then bake as directed.

Nutrition Information

Show Details

Serving 1 (of 6) Calories 385kcal (19%) Carbohydrates 24g (8%) Protein 38g (76%) Fat 15g (23%) Saturated Fat 7g (35%) Cholesterol 96mg (32%) Potassium 753mg (22%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 763IU (15%) Vitamin C 69mg (77%) Calcium 352mg (35%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 385 kcal

% Daily Value*

Serving	1 (of 6)
Calories	385kcal	19%
Carbohydrates	24g	8%
Protein	38g	76%
Fat	15g	23%
Saturated Fat	7g	35%
Cholesterol	96mg	32%
Potassium	753mg	16%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	763IU	15%
Vitamin C	69mg	77%
Calcium	352mg	35%
Iron	2mg	11%