Bacon Ranch Chicken Casserole

August 21, 2013

I have been playing around with different ways to use Ranch seasoning in cooking.  I also have been exploring different baked chicken dishes, because D likes them. This is not the lightest of baked casseroles, but there is a bunch of Greek yogurt to even things out (that counts, right?). The leftovers heated up quite nicely too.

20130721 Bacon Ranch Chicken

You will need:

  • 3/4 lb chicken, chopped into bite-sized pieces
  • 1/4 t salt
  • 1/2 t ground pepper
  • 2 lb red-skinned potatoes, cut into 1/2-inch chunks
  • 2 c broccoli florets
  • 1 small bunch of scallions, washed and trimmed and chopped
  • 1/2 c cooked and crumbled bacon
  • 12 oz Greek yogurt
  • 1 packet Ranch seasoning
  • 1 T dried dill
  • 1/2 c shredded cheese, divided (I used a Mexican blend)

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9×13 baking dish with non-stick cooking spray.
  2. In a large bowl, combine the chicken, salt, pepper, potatoes, broccoli, scallions and bacon.
  3. In a smaller mixing bowl, stir together the Greek yogurt, Ranch seasoning and dried dill.
  4. Stir the yogurt sauce into the chicken and potato mixture.
  5. Stir in 1/3 cup of the shredded cheese.
  6. Spread out in the prepared baking dish. Cover with aluminum foil.
  7. Bake 30 minutes. Remove the foil and stir the dish.
  8. Bake another 30 minutes. Stir again.
  9. Raise oven temperature to 400 degrees and bake another 15 minutes.
  10. Stir once more. Top with the remaining cheese and return to oven, until the top is browned and bubbly.

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