is the ultimate comfort food. This dish brings together tender, juicy chicken, perfectly cooked rice, and melty cheese, all infused with the savory flavors of ranch seasoning. The final touch is a crispy, golden bacon crumble, complemented by chopped green onions and a drizzle of tangy sour cream. It’s easy to prepare, incredibly satisfying, and perfect for any weeknight dinner or family gathering.
Ingredients:
Main Ingredients:
- 2 large boneless, skinless chicken breasts, diced into bite-sized pieces
- 2 cups uncooked white rice (or use long-grain brown rice for a healthier option)
- 4 cups chicken broth (or low-sodium broth if preferred)
- 1 (10.5 oz) can of cream of chicken soup
- 1 (8 oz) package of shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- 1 (1 oz) packet of ranch seasoning mix
- 1 cup frozen peas and carrots (optional for added veggies)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for browning the chicken)
Topping Ingredients:
- 6 slices bacon, cooked until crispy and crumbled
- 1/2 cup chopped green onions
- Sour cream, for drizzling
Preparation:
Step 1:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or casserole pan with non-stick cooking spray or a thin layer of butter to prevent sticking.
Step 2:
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is shimmering, add the diced chicken pieces. Season the chicken lightly with a pinch of salt, black pepper, garlic powder, and onion powder. Sauté for about 5-7 minutes, until the chicken is no longer pink in the center. Remove the cooked chicken from the skillet and set aside.
Step 3:
In a large mixing bowl, combine the uncooked rice, cream of chicken soup, chicken broth, ranch seasoning mix, garlic powder, and onion powder. Stir well to ensure everything is evenly distributed and the seasonings are well mixed.
Step 4:
Add the cooked chicken pieces and frozen peas and carrots (if using) to the rice mixture. Stir everything together until the chicken and vegetables are evenly coated with the soup mixture.
Step 5:
Pour the entire mixture into your prepared baking dish, spreading it out evenly with a spatula. Cover the dish tightly with aluminum foil. This helps the rice cook evenly and prevents it from drying out.
Step 6:
Bake in the preheated oven for 45-50 minutes, or until the rice is tender and has absorbed the liquid. Check the rice after 40 minutes to ensure it isn’t overcooked or dry. If the rice is still a bit firm, recover and cook for an additional 10-15 minutes as needed.
Step 7:
Once the casserole is fully cooked, remove it from the oven and carefully take off the foil. Sprinkle the shredded cheddar cheese over the top of the casserole in an even layer. Return the dish to the oven (uncovered) and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Step 8:
While the casserole is baking, cook the bacon in a skillet over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease, then crumble it into small pieces.
Step 9:
After the cheese has melted, remove the casserole from the oven. Sprinkle the crumbled bacon over the melted cheese and garnish with chopped green onions. Let the dish sit for about 5-10 minutes to set before serving.
Cooking Notes:
- Rice: You can use either white rice or brown rice for this recipe. If using brown rice, increase the cooking time as needed.
- Chicken: Rotisserie chicken can be a convenient alternative. Just shred and mix it in before baking.
- Vegetables: Feel free to add or substitute vegetables to your preference. Broccoli florets or diced bell peppers work well.
- Cheese: For a richer flavor, try mixing in some mozzarella or pepper jack cheese.
Serving Suggestions:
- Drizzle sour cream over individual servings for a tangy contrast.
- Pair the casserole with a simple side salad or roasted vegetables for a complete meal.
- Serve with a slice of warm, crusty bread or a dinner roll for a hearty option.
- Add a hot sauce or ranch dressing drizzle for extra flavor customization.
Tips:
- Make-Ahead Option: Prepare the casserole a day in advance. Assemble all ingredients in the dish, cover, and refrigerate overnight. When ready to cook, bake for an extra 5-10 minutes to compensate for the chill.
- Freezing: This casserole can be frozen. Assemble and cover tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed.
- Bacon: Use pre-cooked bacon crumbles to save time, but freshly cooked bacon adds the best flavor.
- Extra Creaminess: Stir in a dollop of sour cream or cream cheese to the rice mixture before baking for a richer texture.
- Crispy Cheese: For a golden-brown cheese crust, broil the casserole for 2-3 minutes after adding the cheese.
Prep Time:
15 minutes
Cooking Time:
55-60 minutes
Total Time:
1 hour 15 minutes
Nutritional Information (per serving):
Calories: 520
Protein: 32g
Sodium: 1120mg
(Note: Nutritional values are approximate and may vary based on ingredients and serving sizes.)
Conclusion
This Cheesy Chicken and Rice Casserole with Ranch Seasoning and Bacon Crumble is an effortless way to create a satisfying, flavor-packed meal for your family. The combination of savory chicken, creamy rice, and melty cheese, along with the crunchy bacon topping, makes this dish an irresistible favorite. It’s ideal for meal prep or a hearty weeknight dinner that everyone will enjoy.
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Cheesy Chicken and Rice Casserole with Ranch Seasoning and Bacon Crumble
- Total Time: 1 hour 15 minutes
Ingredients
Main Ingredients:
- 2 large boneless, skinless chicken breasts, diced into bite-sized pieces
- 2 cups uncooked white rice (or use long-grain brown rice for a healthier option)
- 4 cups chicken broth (or low-sodium broth if preferred)
- 1 (10.5 oz) can of cream of chicken soup
- 1 (8 oz) package of shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- 1 (1 oz) packet of ranch seasoning mix
- 1 cup frozen peas and carrots (optional for added veggies)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for browning the chicken)
Topping Ingredients:
- 6 slices bacon, cooked until crispy and crumbled
- 1/2 cup chopped green onions
- Sour cream, for drizzling
Instructions
Step 1:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or casserole pan with non-stick cooking spray or a thin layer of butter to prevent sticking.
Step 2:
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is shimmering, add the diced chicken pieces. Season the chicken lightly with a pinch of salt, black pepper, garlic powder, and onion powder. Sauté for about 5-7 minutes, until the chicken is no longer pink in the center. Remove the cooked chicken from the skillet and set aside.
Step 3:
In a large mixing bowl, combine the uncooked rice, cream of chicken soup, chicken broth, ranch seasoning mix, garlic powder, and onion powder. Stir well to ensure everything is evenly distributed and the seasonings are well mixed.
Step 4:
Add the cooked chicken pieces and frozen peas and carrots (if using) to the rice mixture. Stir everything together until the chicken and vegetables are evenly coated with the soup mixture.
Step 5:
Pour the entire mixture into your prepared baking dish, spreading it out evenly with a spatula. Cover the dish tightly with aluminum foil. This helps the rice cook evenly and prevents it from drying out.
Step 6:
Bake in the preheated oven for 45-50 minutes, or until the rice is tender and has absorbed the liquid. Check the rice after 40 minutes to ensure it isn’t overcooked or dry. If the rice is still a bit firm, recover and cook for an additional 10-15 minutes as needed.
Step 7:
Once the casserole is fully cooked, remove it from the oven and carefully take off the foil. Sprinkle the shredded cheddar cheese over the top of the casserole in an even layer. Return the dish to the oven (uncovered) and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Step 8:
While the casserole is baking, cook the bacon in a skillet over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease, then crumble it into small pieces.
Step 9:
After the cheese has melted, remove the casserole from the oven. Sprinkle the crumbled bacon over the melted cheese and garnish with chopped green onions. Let the dish sit for about 5-10 minutes to set before serving.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
Nutrition
- Calories: 520
- Sodium: 1120mg
- Protein: 32g