Chicken Ranch Casserole

Chicken Ranch Casserole

Published on: March 07, 2019

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This is a comforting, hearty dish best served during cold weather. Ready in less than half an hour and requiring simple ingredients that you probably already have in your kitchen; this chicken casserole is also a great weeknight option. You can use leftover chicken or cooked and shredded chicken breasts – all options work well here.

Chicken Ranch Casserole

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 8

Ingredients:

ingredients

  • 5lb. cooked and shredded chicken
  • 6 slices pancetta, 4 cooked and crumbled and 2 uncooked
  • 2 cloves garlic, minced
  • ¾ cup shredded or torn mozzarella
  • 2/3 cup cheddar cheese, shredded
  • 75lb. frozen spinach, thawed, drained

Ranch dressing:

  • 1/3 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried chopped chives
  • 1 teaspoon dried chopped dill
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder

Instructions:

  • 1Preheat oven to 375F.
  • 2Drain the spinach and put in a bowl.
  • 3Make the ranch dressing by mixing all dressing ingredients in a medium bowl.
  • 4Stir the chicken, crumbled pancetta, spinach, half of the cheeses, and the ranch dressing in a large bowl.
  • 5Transfer the chicken mixture into a casserole dish.
  • 6Top with the remaining cheese and the pancetta slices.
  • 7Bake the casserole for around 15 minutes or until golden.
  • 6Serve warm.

Serving tips

While this chicken casserole is already good served on its own, you can serve it with a keto-friendly side dish like mashed cauliflower, cauliflower rice, garlic keto bread, or a salad. The dish needs to be served warm and can be reheated if needed. Make sure to eat it within 2 hours after cooking, otherwise, store it in the fridge to prevent foodborne illness.

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