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Recipe for Chicken Bacon Ranch Casserole
How this recipe came about
I enjoy cooking, and I very much enjoy tweaking recipes to make them my own. There was a night when I couldn't decide what to make for dinner. My then husband and I both like the Subway Chicken Bacon Ranch sandwich, and that sparked this idea. I'm sure someone out there somewhere has a similar recipe, and I may not be the first, but I really liked how this came out, and have never had a complaint any time I make it.
What you need:
3 of the larger cans of chicken (chunk white chicken breast) (you can use fresh grilled chicken too)
2 cans of Nacho Cheese (found in the soup aisle, I use the store brand or Campbells)
2 packets of Hidden Valley Ranch powder (the kind you use to make homemade dressing)
about a cup of bacon bits (whichever kind you like)
about half a cup of chopped onion (more of less depending on how much you like onion)
about a cup of bread crumbs (plain is fine, I like to use Italian)
a handful or 2 of shredded cheese
Preheat the oven to 350. I use a glass pan for this dish (standard size rectangle casserole dish)
I recommend putting the chicken, onion, and about 3/4 of the bacon bits in first, and mixing well. Next, sprinkle the ranch powder evenly over the whole mixture. Now, pour the cans of cheese over the top and mix it all again, getting an even distribution of cheese. Sprinkle the bread crumbs over the top, and then sprinkle the shredded cheese and the rest of the bacon bits over that. Cook in the 350 degree oven for 20-30 minutes, until bubbly and the cheese and bread crumbs are toasted.
Eat and enjoy!