Chicken Bacon Ranch Casserole

• servings: 12 servings
• active time: 30 minutes
• total time: 1 hour 5 minutes

Ingredients

1 pound chicken breasts (boneless and skinless, cut into bite size pieces) ~ 2 large breasts

2 tablespoon olive oil

3 tablespoon ranch dressing mix (1 packet or 1 oz)

1 ½ cups white rice (uncooked, I used a short grain rice)

1 small onion (chopped)

2 cloves garlic (minced)

8 slices bacon (fried and chopped)

2 ½ cups chicken broth (low sodium or no sodium added)

½ cup half and half (*)

2 cups cheddar cheese (shredded)

2 tablespoon parsley (fresh, chopped)

Directions

Preheat your oven to 350℉.

In a medium size bowl toss the chicken together with the olive oil and 2 tbsp of the ranch seasoning mix; set aside.

In a 9x13-inch casserole dish combine the rice, onion, garlic, half of the bacon, chicken broth, half and half and the remaining tbsp of ranch seasoning mix. Add the chicken and stir everything together.

Top with remaining bacon and cheddar cheese. Cover the casserole dish with aluminum foil and place in the oven. Bake for 30 minutes covered, then remove the foil and bake for an additional 30 minutes or until the rice is cooked through.

Garnish with parsley and serve.

Notes

Could use more bacon and chicken

Nutrition

• Calories: 319 kcal
• Total Fat: 16 g
• Saturated Fat: 7 g
• Cholesterol: 57 mg
• Sodium: 559 mg
• Total Carbohydrate: 22 g
• Protein: 17 g