Description
This Cheesy Ranch Chicken Casserole is a comforting and flavorful dish featuring tender chicken breasts coated in a crispy seasoned flour, smothered in a creamy ranch cheese sauce, and baked to perfection. Topped with crispy bacon and melted sharp cheddar, it makes a perfect hearty meal for family dinners or gatherings.
Ingredients
Scale
Chicken
- 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
Ranch Cheese Sauce
- 1 packet (1 ounce / 2 tablespoons) dry ranch seasoning, or homemade ranch seasoning mix
- 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: Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- Season the chicken: In a small bowl, mix paprika, kosher salt, black pepper, and garlic powder. Sprinkle the seasoning evenly over both sides of the chicken breasts and rub it in thoroughly.
- Prepare the flour dredge: Pour the all-purpose flour onto a small plate or bowl.
- Dredge the chicken: Coat each seasoned chicken breast evenly in the flour, shake off the excess, and set aside.
- Sear the chicken: In a large skillet over medium heat, melt 4 tablespoons of the butter. Working in batches if necessary, add the floured chicken breasts and cook for 4 minutes per side until golden and crispy, but not fully cooked through. Transfer the seared chicken to the prepared baking dish.
- Sauté the onion: In the same skillet, melt the remaining 2 tablespoons butter. Add the finely diced onion and cook for 5 to 8 minutes until softened and translucent.
- Add ranch seasoning: Stir in the dry ranch seasoning and cook for 30 seconds to release the flavors.
- Create the sauce: Add the cream of chicken soup and heavy whipping cream, whisking together until smooth and well combined.
- Melt cheese into sauce: Stir in 1 cup of the shredded sharp cheddar cheese until melted and the sauce is creamy.
- Add bacon to sauce: Mix in about ½ cup of the cooked, crumbled bacon, reserving the rest for topping the casserole later.
- Assemble casserole: Pour the creamy ranch cheese sauce evenly over the chicken breasts in the baking dish.
- Bake uncovered: Place casserole in the oven and bake for 40 minutes uncovered to finish cooking the chicken and allow flavors to meld.
- Add toppings: Remove from oven and sprinkle the remaining 1 cup shredded cheddar cheese and the remaining crumbled bacon evenly over the top of the casserole.
- Bake again: Return the casserole to the oven and bake for an additional 10 minutes or until the cheese is fully melted and bubbly, and the chicken reaches an internal temperature of 165°F.
- Rest before serving: Let the casserole rest for 5 to 10 minutes before serving. Spoon extra sauce over each portion for added richness.
Notes
- To ensure the chicken cooks evenly, try to select breasts of similar size.
- If you prefer a lower fat version, substitute heavy cream with half-and-half or milk, though the sauce will be less rich.
- Homemade ranch seasoning can be used instead of store-bought packets for a fresher taste.
- To keep bacon crispy, cook it just before topping the casserole rather than adding it too early.
- Use a meat thermometer to confirm chicken reaches the safe internal temperature of 165°F.
