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Get It Now- Why You’ll Love My Chicken Bacon Ranch Casserole
- Ingredients & Substitutions
- How To Make Chicken Bacon Ranch Casserole
- My Recipe Tips
- Storage Instructions
- Serving Suggestions
- More Chicken Casserole Recipes
- My Casserole Dish For This Recipe
- Chicken Bacon Ranch Casserole (Fast & Easy) Recipe card
- Recipe Reviews
The only thing I might love more than quick, healthy meals and comfort food recipes is when I get to combine them in a dish that uses ingredients I have on hand. And low carb casseroles — like loaded cauliflower casserole, eggplant lasagna, and my personal favorite, this chicken bacon ranch casserole recipe — are perfect for just that.
The beauty of this one is that it doesn’t taste like good-for-you food at all. Cheese! Bacon! Ranch! What’s not to love? My whole family gets excited about this easy, real food dinner. But secretly? It’s packed with protein and veggies.
Why You’ll Love My Chicken Bacon Ranch Casserole
- Chicken, bacon, and ranch – Need I say more? They’re the flavors so many of us know and love. And it’s probably why my chicken bacon ranch casserole recipe has been so popular over the years.
- Simple, customizable ingredients – The best part is how common and flexible the ingredients are. You can easily adjust this recipe to use up whatever you have on hand. I often use it to clean out my refrigerator!
- Delicious way to enjoy protein and veggies – This chicken casserole feels like a total “mom win” for me. It’s one of the ways that my kids come around to new vegetables! With all the creamy, cheesy flavors, even your picky eaters will enjoy it.
- Healthy & low carb – It’s not just comforting and flavorful. It’s also keto-friendly (just 4.4 grams net carbs per serving using the broccoli option), gluten-free, and has plenty of vegetables. You can totally add starch if you want, though.
- Easy one-pan dinner – One of my favorite things about low carb casseroles is that your meal can be complete in just a baking dish. This one is a lifesaver on my busiest of days!
- Great for meal prep – Assemble it ahead of time and bake when needed, making your weeknights smoother. I love having it ready in the fridge, so dinner is just 15 minutes away.
Ingredients & Substitutions
This section explains how to choose the best ingredients for my keto chicken bacon ranch casserole, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Chicken Breast – It needs to be cooked, and seasoned with at least salt and pepper, but otherwise any kind of chicken will do! Somehow I always have extra cooked chicken, so I usually use leftover baked chicken breast, shredded Instant Pot chicken breast, roasted chicken, or pan seared chicken. This recipe is also a great way to use up ranch chicken, since the flavors are the same. For a shortcut, buy a rotisserie chicken and shred it.
- Bacon – I prefer to make bacon in the oven because it makes a large batch to use for multiple recipes, but you could also make air fryer bacon, stovetop bacon in a large skillet, or microwave bacon. For a lighter alternative, use baked turkey bacon instead. If you want convenience, buy precooked bacon bits.
- Ranch Dressing – This makes up the sauce for the chicken casserole. I was excited to find another use for homemade ranch dressing, and it will only take you 5 minutes to whip it up! If you prefer to buy it instead, I recommend the kind in the refrigerated section next to the produce — it usually tastes better, is thicker, and has cleaner ingredients. For a variation, try substituting my Alfredo sauce or Caesar dressing instead of the ranch.
- Garlic – Buy fresh garlic and mince it yourself, or use jarred garlic (or even 1/2 teaspoon of garlic powder) to save time.
- Shredded Cheese – Choose your favorite, because this easy low carb casserole works well with any kind! I always have cheddar and mozzarella cheese around, so that’s what I usually use. These are reliable for the most family-friendly version, but feel free to branch out to fancy sharp cheeses (check out my cheese list for ideas!).
- Veggies – They can be fresh or frozen, as long as you pre-cook them. You’ve got so many options here! I first made this dish using frozen spinach, which you’ll enjoy if you like creamed spinach, but I know not everyone is a fan. So, I made this chicken bacon ranch casserole with broccoli for my kids one day, and we all loved it so much that I updated the recipe to add that option. See my chart below for other vegetables you can use — I’ve tried so many combos over the years and they’ve all turned out great.
Low Carb Options | Higher Carb Options |
---|---|
Asparagus | Carrots |
Bell Peppers | Corn |
Broccoli | Pasta (penne pasta is a popular choice) |
Brussels Sprouts | Potatoes |
Cauliflower (either as roasted cauliflower florets or cauliflower rice) | Rice |
Green Beans | Sweet Potatoes |
Mushrooms | |
Spinach | |
Veggie Medley |
How To Make Chicken Bacon Ranch Casserole
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Cook the veggies. I do this with broccoli and most other vegetables, so that they don’t make the chicken casserole watery. You can simply steam like I did below, but if you’ve got the time, roasted broccoli or sauteed broccoli tastes even better. If you’re using frozen spinach, you don’t even have to cook it — just drain it and squeeze well.
- Mix all the ingredients. In a large bowl, combine the cooked chicken, cooked bacon, cooked veggies, shredded cheeses, minced garlic, and ranch salad dressing.
- Assemble the chicken bacon ranch casserole. Transfer the mixture to a baking dish (this one is a perfect size) and sprinkle with more cheese. (You can spray the pan with cooking spray or coat with butter, but I usually don’t find this necessary.)
- Bake until hot and bubbly. Voila! Your low carb meal is here to save your busy weeknight. I added a bit more crumbled bacon on top at the end this time, but green onions would also pair well with these flavors.
Below is an older photo of my original chicken casserole made with spinach, alongside a newer photo of the broccoli version. Both are delicious!
My Recipe Tips
- Use the right amount of vegetables. My rule of thumb is 4 cups of chicken and 4 cups of vegetables (or 2 cups of cooked down greens, like spinach or kale). You can use the 4-cup rule as well if you are adding in pasta, roasted potatoes, or rice. If you want a more veggie-heavy casserole, increase the veggies to 6 cups and add an extra 1/4 cup of ranch dressing.
- Always precook your chicken, bacon, and veggies. This casserole bakes only for long enough to heat it and melt the cheese, not long enough to cook raw foods. Besides, adding raw meats or vegetables will mess up the texture. You can use any method to cook them, or even buy them pre-cooked. Which brings me to my next tip…
- You can take shortcuts with store-bought items. I’m not a fan of processed pre-made foods, but for this shredded chicken casserole, finding clean ingredients is easy. Grab a rotisserie chicken, a bottle of ranch, and some bacon bits, and this recipe becomes a breeze. You can even buy pre-cut veggies!
- Use a thicker dressing if you can. This coats the chicken and vegetables better than ones that are very runny.
- Leftover vegetables work great. Chicken bacon ranch casserole is the perfect match for leftover veggies! I make it all the time to use up extra sauteed or roasted vegetables.
- For a more intense ranch flavor, add 2 tablespoons of ranch seasoning. You can make my homemade ranch seasoning mix or use store-bought.
- Bake the casserole until it’s melty and bubbly. If it starts to brown too much on top, just cover it with foil. On the other hand, if you want to brown the cheese more, broil it.
Storage Instructions
- Store: Keep your leftovers in an airtight container in the refrigerator for up to 3-5 days. They taste amazing reheated for lunch all week!
- Meal prep: I meal prep this chicken bacon ranch casserole All. The. Time. You can assemble the whole thing, cover with foil, and keep it in the fridge for a few days. You can freeze it. You can portion it individually. It’s fantastic in all the ways.
- Reheat: To reheat the entire casserole, cover it with foil and bake at 350 degrees F for about 20 minutes. You can also warm up individual portions in the microwave.
- Freeze: Since everything is already precooked, I recommend freezing this chicken casserole before baking. Assemble it and freeze right in the covered baking dish. You can bake from frozen, but it will heat faster and more evenly if you thaw in the fridge overnight. I recommend giving it a good stir after baking, or halfway through.
Serving Suggestions
One of the reasons I adore this chicken bacon ranch casserole is that it’s a full meal by itself! But if you’re in the mood for something extra, pair it with one of my low carb salads or a bowl of soup as a starter.
More Chicken Casserole Recipes
Chicken is my favorite protein for casseroles! If you like this one, you might also like some of my other “cheesy but healthy” chicken casserole recipes:
My Casserole Dish For This Recipe
This baking dish (shown in my pictures) transitions right from the oven to my dinner table, not to mention it’s the perfect size. And you can even pop it in the freezer if you’re prepping ahead. So, no extra dishes to wash!
Chicken Bacon Ranch Casserole (Fast & Easy)
Your whole family will love this easy chicken bacon ranch casserole! It's fast, creamy, cheesy, low carb, and needs just 7 common ingredients.
Ingredients
Tap underlined ingredients to see where to get them.
Main Ingredients for Chicken Bacon Ranch Casserole
Version 1 with Broccoli
Version 2 with Spinach
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 375 degrees F (191 degrees C).
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If using frozen spinach, thaw and squeeze to drain first. If using broccoli, place it into a pot of water and bring to a boil. Simmer for 1-2 minutes until bright green.
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Combine the chicken, bacon, drained spinach or broccoli, garlic, ranch dressing, and half of the shredded cheeses in a large bowl. Stir until well incorporated. Transfer to a 9×13 in (23×33 cm) glass or stoneware casserole dish. (Alternatively, you can mix everything directly in the casserole dish.)
Optional tip: If you like extra ranch flavor, add 1-3 teaspoons of ranch seasoning mix, in addition to the dressing.
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Top with remaining shredded mozzarella and cheddar cheeses.
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Bake for about 15 minutes, until hot and bubbly.
Did You Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 cup
Nutrition info is based on this homemade ranch dressing, and version 1 with broccoli. Version 2 with spinach has similar nutrition info, but slightly different due to the spinach.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
655 Comments
Danielle
0Have you ever tried this with ground turkey or chicken?
Maya | Wholesome Yum
0Hi Danielle, I haven’t tried this specifically but it would definitely work! Brown the ground turkey/chicken first in a skillet and season with salt/pepper.
Emily
0How long would this have to cook if you did not cook the chicken first?
Maya | Wholesome Yum
0Hi Emily, It’s general convention to always cook chicken before placing into a casserole. Otherwise it tends to cook unevenly and there is too much risk of some pieces still be raw inside while others are done, even if cooking for a long time. Besides, it takes so much longer if using raw chicken – could be an hour-and-a-half, could be longer – that it’s faster to just pre-cook the chicken separately first.
Nikki
0Made this tonight for for dinner, super delicious but mine came out watery. Would you know why.
Maya | Wholesome Yum
0Hi Nikki, Most likely it’s too much moisture in the veggies you used. Was it spinach or broccoli?
Linda
0Well, for my family, this recipe was not good. There was just tooooo much ranch & we LOVE ranch dressing but it tasted like ranch dressing with a side of casserole ingredients. BUT! We aren’t unwilling to try it again with some modifications. It will just take us a minute until we make it again. We tried the broccoli version last so we’ll be trying the spinach version next & since we could give less about dietary issues, we’ll be subbing at least half of the ranch with sour cream or a 1:1 mix of sour cream & mayo to mix with the ranch so it doesn’t taste like we took ranch directly out the bottle. Thank you for sharing though & I’m very sure that with a few modifications & alot more bacon, it’ll be awesome.
Maya | Wholesome Yum
0Hi Linda, Sorry to hear it was too much ranch for you. In general the casserole ingredients shouldn’t be swimming in ranch. It might be that the ranch you used was very runny? Did yours look like the video? Either way, I’m glad you found a way to modify it to your liking.
Amber Wood
0We are making it for the first time right now, but for our ranch we are using the hidden valley dip mixed with sour cream, we love that and its pretty thick. That might be a quick, easy keto ranch option…we will know soon! Thanks for sharing these with us!
Ronnie Lay
0I made it with both the spinach and broccoli….. I love it!
Maya | Wholesome Yum
0Great idea, Ronnie! Have a great day!
Catalina M Jayasi
0I am just starting out on my Keto lifestyle. I am cooking for me only or cooking for 2. How can I cut these recipes down to just 2 or 4 servings?
Maya | Wholesome Yum
0Hi Catalina, You can change the number of servings on the recipe card and it will update the amounts of ingredients. It would be up to you to adjust cook times if needed.
Aleena Locke
0I just started Atkins, found this recipe and made it last night, it was and is delicious, I had it for supper again tonight! Thanks for sharing!
Maya | Wholesome Yum
0I am SO happy to hear that, Aleena! Thank you!
Rebekah
0Hi I want to make this tonight with fresh spinach.. how much fresh spinach would I use? I see that it’s 16ozs of frozen and was wondering if it would be the same amount ?Thanks !
Maya | Wholesome Yum
0Hi Rebekah! Yes you would use the same amount of fresh spinach. I hope you like it!
Diane
0Remember frozen spinach has a lot of water. Need to defrost then try to squeeze out as much water u can from a cheese cloth
Lauren
0Hi! Have you ever frozen this casserole to serve later? Thinking about bringing it to a friend who just had a baby, but would like to be able to freeze it. Thanks!
Maya | Wholesome Yum
0Hi Lauren, Yes, I have and you can definitely freeze it. So nice of you to do that for your friend!
Tina
0This was a hit with my family!We enjoyed it and it will definitely be a quick dinner staple!
Maya | Wholesome Yum
0Yay! Thank you so much, Tina!
Megan
0This was a hit with everyone – kids and adults alike! So easy to throw together. I used a rotisserie chicken and real bacon bits to minimize time and effort and I used Olive garden’s new parmesan ranch dressing with 0g carbs. I did the broccoli version and added green onion, fresh parsley, salt/pepper, and used roasted garlic cloves from my grocer’s Mediterranean bar (and used more of them since we love garlic here). Will definitely save this recipe and make it again! Love how quick it is but it’s packed with flavor.
Maya | Wholesome Yum
0Great idea using the rotisserie chicken and bacon bits, Megan! Thank you for stopping by!
Michelle
0This was so delicious! I used broccoli and the whole family loved it. II will definitely be making this again. Thanks!
Maya | Wholesome Yum
0I love to hear that, Michelle! Hope you come back again soon!
Ashley M Marconi
0I’m just now starting keto and counding sugars & carbs. My family loves broccoli, I love chicken, cheese is a must. This dish brought them together so wonderfully. Using frozen green beans, frozen broccoli, & the homemade dressing. Wow. Just wow. Love this!
Maya | Wholesome Yum
0Thank you, Ashley! I love that you used the frozen veggies you had on hand and made the homemade dressing.
Margaret
0This was great!
Maya | Wholesome Yum
0Thank you, Margaret!
Julie Hohman
0I made this with riced cauliflower, carrots and zucchini. I also used Mexican blend cheese. It was amazing!! Thanks so much for the recipe.
Maya | Wholesome Yum
0That sounds delicious, Julie! Thank you!
Carrie
0This was absolutely delicious! I made with broccoli. Thank you very much for such a wonderful recipe. This is definitely going in the rotation!
Maya | Wholesome Yum
0Thank you so much, Carrie! I’m glad you liked it.
Christi
0I made this with califlower. Amazing!! Bowl licking good!! Thank you for sharing!
Maya | Wholesome Yum
0Thank you so much, Christi! Cauliflower sounds great for this.
Linda
0This was awesome! Will make again.
Maya | Wholesome Yum
0I am so happy to hear that, Linda! Have a great day!
Stacey
0This is a perfect breakfast idea. Now, I have one more fav breakfast. Thank you so much!
Maya | Wholesome Yum
0I am so happy you liked it, Stacey! Thanks for stopping by!
Andrea
0This was super fast and very tasty! Also, THANK YOU very much for listing what a serving size actually is (1 cup). Too many recipes don’t list the actual serving so you are left guessing what portion (1/12 or 1/10, for example) 1 serving of the recipe actually equates too.
I will definitely make this again!
Maya | Wholesome Yum
0Thank you so much, Andrea! I am so happy you liked it!
Darlene Y
0This recipe is fabulous. I usually make it in 2 smaller pans and give one away. It freezes great as separate Servings and so easy to reheat for an easy dinner or take along lunch.
Maya | Wholesome Yum
0Hi Darlene! I love to hear this, thank you!
Stevie
0(Woops, realized I left this on the wrong recipe! Sorry!)
Nikki
0Really liked this! I was surprised bc I’m a chef and something this simple couldn’t be that good.. but oh yes it was! Sautéed my bacon, drained some fat, then sautéed my chicken in the bacon fat. Added garlic then spinach, then the ranch and cheese and baked it right in the skillet. Fiancé loved it too!! Thanks!!
Maya | Wholesome Yum
0I love to hear that, Nikki! Thanks for stopping by!
Jamie
0What % of sour cream did you use for the ranch dressing?
Maya | Wholesome Yum
0Hi Jamie, I use full-fat sour cream. You can use light if you want to, but I prefer full-fat for the best flavor.
Adam Brewer
0Made this for dinner tonight and it was fabulous. The only substitute I am going to do for next time is replace the frozen spinach with leafed spinach. Throw this on a low carb pizza crust and I think it would be amazing. Cooked the chicken on the bbq.
Maya | Wholesome Yum
0I am so happy you liked it, Adam! Have a great day!
Wendy
0How would this be with Caesar dressing instead of Ranch? I’m not a fan of Ranch since I lived on it in college!
Maya | Wholesome Yum
0Hi Wendy, Yes, I think it would be delicious with Caesar, too!
Direne
0Looks good going yo have to try this , wonder if adding some artichoke hearts will be good.
Thank you
Maya | Wholesome Yum
0I say go for it, Direne! Great idea!
elizabeth
0I’m making this tonight and I am very excited. I have a question about the chicken. Lately I’ve seen recipes that call for cooked chicken but not suggesting the best way to cook the chicken. What do you suggest? Thanks
Maya | Wholesome Yum
0Hi Elizabeth! You can cook the chicken any way you’d like. Or even buy a rotisserie chicken and make it even easier 🙂
Gracie
0Can you tell me how the Primal Kitchen Ranch would affect the carbs in this recipe?
Maya | Wholesome Yum
0Hi Gracie, The nutrition info is based on the ingredients listed, in this case the homemade ranch dressing listed in the recipe. I like Primal Kitchen Ranch and it’s a great option to use here, but don’t have the exact nutrition info for the whole recipe if using that. It would be pretty similar, but recommend calculating using your ingredients if it’s important to you for it to be exact.
Sophia Williams
0Just made this tonight and the family loved it. I did add some veggies that I had in the fridge (squash, ZUCCHINI, & mushrooms). My husband and I are always looking for new low carb meals and he said this is DEFINITELY a keeper! Thanks for sharing.
Debra
0Made this tonight everyone loved it. A keeper recipe.
Nick
0Not very good. Maybe replace the spinach with a lot less broccoli.
Maya | Wholesome Yum
0Hi Nick, Sorry it wasn’t for you! I actually did add a version with broccoli by popular demand, so hope you’ll try it that way.
Chrys
0Thank you for this great quickie! This is also very good with broccoli or kale subbed for the spinach. Caesar dressing (homemade or Marie’s) is better than ranch with the kale, IMHO. We only have one low carb person here but the whole family gobbles this up. Thank you for sharing your creations!
Paula
0This was wonderful! I made the homemade ranch, yum! I did use fresh spinach instead of frozen just for a personal preference. My children even enjoyed it too! Thank you for the great recipe!
Dora
0How do you make ranch dressing?
Maya | Wholesome Yum
0Hi Dora, You can find my easy ranch dressing recipe here.
Sheri Julian
0How much fresh spinach did you use?
Joey
0Thank you for this recipe – it sounds great and will be on table next week.
Maya | Wholesome Yum
0Hope you like it!
Christina
0I’ll be making this for dinner tonight, really excited however any ideas on sides for this casserole?
Maya | Wholesome Yum
0Hi Christina, I hope you like it! I think this casserole is best served with roasted veggies, like this roasted broccoli and cauliflower recipe.
Jeramy Taylor
0Great end product, but it is not a 5 minute prep. Cooking the chicken and the bacon take about 20 minutes by themselves. Past that stretch of truth, this turned out great and we will be making it again
Maya | Wholesome Yum
0Thank you, Jeramy! Yes, the prep time was based on having chicken and bacon on hand already, since it’s pretty common for people to make these in batches. But even if not, it takes a reasonable amount of time. I’m glad you liked it!
Betsy
0Loved this! I used lightly steamed broccoli instead of spinach. Made eight lunch size servings, so may want to serve with a side for dinner or just eat a larger portion. Very tasty with homemade ranch! Made double and freezing one. Thanks.
Linda Stewart
0Did you use one pound of fresh broccoli or did you need more to equal the 1 pound frozen spinach? My family likes broccoli much better so I was happy to see your comment!
Kelly
0Was searching through the comments to see if anyone had subbed broccoli! So glad to see it turned out well! Thanks 🙂
Rachel Keyte
0This looks gorgeous! I’d love to add a tad more veggie matter to make it more one-pot – would a bit of fresh diced tomato make it too soggy do you think? Otherwise maybe some diced red pepper?
Maya | Wholesome Yum
0Hi Rachel, I haven’t tried adding tomatoes so I’m not sure how that would turn out. Diced red pepper would definitely work!
Margie w.
0Can this be premade ahead of time and then put into the oven to heat?
Maya | Wholesome Yum
0Hi Margie, Yes, absolutely!
Mycah cherry
0Is the frozen spinach found in the freezer section of the grocery store? It’s precooked that way? Possibly a silly question but I don’t cook often :).
Maya | Wholesome Yum
0Hi Mycah, Yes, frozen spinach will be in the same place as all other frozen vegetables. It has already been blanched. It does have a lot of moisture in it, so after you thaw it, make sure to squeeze out all the extra water. If you don’t, your casserole will be watery.
Krista
0This was fantastic! I didn’t get nearly 12 (1 cup) servings however, more like 5 – which was a little bit of a bummer because I had it planned out for lunches. But still awesome – and the ranch is a new favorite!
Maya | Wholesome Yum
0Hi Krista, I’m glad you liked the recipe! Sorry you didn’t get as many servings out of it, I’m not sure why that would happen.
Barbara
0Same here. Only got 6 cups which would make it a pretty high-calorie meal if nutrition facts are really based on 12 servings. But very tasty. I will definitely make it again.
Susan
0Agreed! I have made this numerous times, always with 4 cups of broccoli florets. It never comes out anywhere near 12 cups???
4 cups brocolli, 2 cups of cheese, 3/4 cup ranch, maybe 2-3 cups of cubed chicken – that doesn’t add up to 12 cups… I don’t see how it’s possible for anyone to get 12 servings?!
Maya | Wholesome Yum
0Hi Susan, Really sorry about that! I re-made the recipe, re-measured, and updated the recipe card. It’s 8 cups, and 1 cup per serving.
Teresa
0I tried this today and it was delicious! I subbed fresh spinach and it was very tasty and satisfying. Thanks for a great low-carb recipe that makes use of everyday ingredients.
Maya | Wholesome Yum
0Thank you, Teresa! I’m so glad you liked it!
Karen
0Wonderful! I used fresh spinach and wilted it in the chicken pan. Love it!
Sean Davis
0Can I use fresh spinach?
Maya | Wholesome Yum
0Hi Sean, Yes, you can, but you’d need to cook it first and drain it very well, before adding to the casserole.
Janet
0OMGoodness we just got done eating this casserole!! SSSSSOOOO good! I just added a wee bit of fresh spinach to it (packed 1/2 cup chopped) everything else by recipe. OMGoodness I made your Ranch dressing too! TO DIE FOR!! YUMO! I wonder though can this be made into a freezer meal? My girlfriend will so love this! Her baby girl is due in February and I make her about 12 freezer meals to help out after the baby comes. Definitely adding this to my Keto rotation! Thanks so much!
Maya | Wholesome Yum
0Thank you, Janet! I’m glad you liked it and it would be perfect for that!
Bernie
0Hi Maya. Buttermilk is easily obtained in my area. Should I use it instead of sour cream and lemon juice? Or stick with your ingredients for same nutrition content?
Maya | Wholesome Yum
0Hi Bernie, You could use buttermilk but you’d need to make other changes. You’d need to skip the sour cream, can skip or keep the lemon juice (to taste), add more mayo (so that the dressing is not too thin), and replace some or all of the almond milk with buttermilk (again, so that it’s not too thin). The nutrition content would be different, and higher in carbs compared to the recipe above.
Vickie
0What sour cream and lemon juice? The recipe for chicken bacon cheesy casserole does not list those ingredients
Maya | Wholesome Yum
0Hi Vickie, Those ingredients are in the ranch dressing that is listed as an ingredient in the casserole. You can use any ranch you like, though.
Kristina
0How do you cook the chicken?
I know you can broil or steam the broccoli?
Maya | Wholesome Yum
0Hi Kristina, You can cook the chicken any way you like, the most common ways I do it is Instant Pot shredded chicken (shred for the casserole) or baked chicken breast (cut into cubes for the casserole). Pan seared chicken breast would also work.
Debra Carey
0How much saturated fat does this contain?
Maya | Wholesome Yum
0Hi Debra, My nutrition calculator only includes the info on the recipe card. If you need additional info, I’d recommend entering the actual ingredients you used into an online calculator. Thank you!
Annir
0How much ranch do you put?
Maya | Wholesome Yum
0Hi Annir, The amounts are on the recipe card – 3/4 cup ranch dressing in the whole casserole.
Maya | Wholesome Yum
0I use 3/4 cup of ranch in this recipe.
Barbara
0This is missing list of ingredients and directions
Maya | Wholesome Yum
0Hi Barbara, The ingredients and directions are on the recipe card. You should see it above the comment area.
Marie
0Cannot get to ingredients….very frustrating.
Maya | Wholesome Yum
0Hi Marie and Barbara, The ingredients are on the recipe card. You should be able to just scroll to it, at the bottom of the post and above the comments. What are you seeing that is preventing you from getting to the ingredients? Feel free to contact me using the contact form and I’d be happy to try to troubleshoot based on what device you have.