Description
This Cheesy Ranch Chicken Casserole combines tender chicken breasts, rich ranch sauce, and gooey cheese, making it a delightful option for a quick dinner or satisfying comfort food. Perfect for family meals or gatherings!
Ingredients
Scale
- 6 large boneless skinless chicken breasts
- 1 tablespoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup (125 g) all-purpose flour
- 6 tablespoons unsalted butter, divided
- 1 packet (1 ounce / 2 tablespoons) dry ranch seasoning
- 1 medium white onion, finely diced
- 1 can (10.75 ounces) cream of chicken soup
- 1 cup (238 g) heavy whipping cream
- 2 cups (226 g) sharp cheddar cheese, shredded, divided
- 8 slices bacon, cooked, crumbled, divided
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- Mix the paprika, salt, pepper, and garlic powder in a small bowl and sprinkle it over both sides of the chicken breasts, rubbing it in well.
- Dredge each seasoned chicken breast in flour, ensuring all sides are coated, then shake off the excess flour and set aside.
- Melt 4 tablespoons of butter in a large skillet over medium heat. Add the chicken breasts (in batches if necessary) and cook for 4 minutes on each side until golden brown. Transfer the chicken to the prepared baking dish.
- In the same skillet, melt the remaining 2 tablespoons of butter and add the diced onion, cooking for 5 to 8 minutes until softened.
- Stir in the ranch seasoning and cook for an additional 30 seconds.
- Add the cream of chicken soup and heavy cream, whisking until smooth.
- Stir in 1 cup of the shredded cheddar cheese until melted and creamy.
- Mix in about ½ cup of the cooked bacon, reserving the rest for topping.
- Pour the ranch cheese sauce evenly over the chicken in the baking dish.
- Bake uncovered for 40 minutes.
- Remove from the oven, sprinkle with the remaining 1 cup of cheddar cheese and the leftover bacon.
- Return to the oven and bake for an additional 5 to 10 minutes until the cheese is melted and the chicken reaches an internal temperature of 165°F.
- Let rest for 5 to 10 minutes before serving, spooning extra sauce over each portion.
Notes
For a lighter version, you can use chicken thighs or reduce the amount of cheese.
Feel free to add vegetables such as broccoli or spinach for extra nutrition.
Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 1300mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 43g
- Cholesterol: 150mg