A creamy, one-dish casserole featuring chicken, bacon, and ranch flavors, perfect for a simple weeknight meal.
Author:michaelcarter
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:4-6 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 cup chopped bacon
1 can (10.5 ounces) condensed cream of chicken soup
1/2 cup milk
1/4 cup ranch dressing
2 cups cooked pasta or diced potatoes
1 cup shredded cheddar cheese
1/2 cup crushed butter crackers (optional)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken pieces with salt and pepper.
Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
Add chopped bacon to the same skillet and cook until crisp. Remove bacon and drain most of the grease, leaving about 1 tablespoon in the skillet.
Whisk together the condensed cream of chicken soup, milk, and ranch dressing in the skillet. Bring to a simmer, stirring constantly.
Stir in the cooked chicken, cooked pasta or potatoes, and cooked bacon. Mix well to combine.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
If using, sprinkle the crushed butter crackers over the cheese.
Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
Let stand for 5 minutes before serving.
Notes
For a make-ahead option, prepare the casserole up to step 6, cover, and refrigerate. Bake as directed, adding an extra 5-10 minutes to the baking time.
You can substitute rotisserie chicken for cooked chicken breasts to save time.
Feel free to add your favorite vegetables, such as broccoli florets or peas, to the casserole.