Chicken Ranch Bacon Bake (Printable Version)
# What You'll Need:
→ Base Ingredients
01 -
4 cups shredded or diced cooked chicken breast, no skin or bones
02 -
8 slices bacon, cooked and cut into small pieces
03 -
3 cloves garlic, finely chopped
04 -
1 cup ranch dressing
05 -
1 cup mozzarella cheese, shredded and split in half
06 -
1 cup cheddar cheese, shredded and split in half
→ Version 1 with Broccoli
07 -
5 cups small broccoli pieces
→ Version 2 with Spinach
08 -
1 pound spinach from freezer, thawed and squeezed dry
# How to Make It:
01 -
Turn your oven on to 375°F (191°C) and let it warm up.
02 -
For spinach option, make sure it's thawed and water is squeezed out. If you're using broccoli, put it in water, let it come to a boil, and cook for just 1-2 minutes till it turns bright green.
03 -
Take a big bowl and throw in your chicken, bacon bits, your veggie choice, chopped garlic, ranch dressing, and half the cheese mix. Stir everything together well. Pour it all into a 9x13 inch (23x33 cm) baking dish. You can also just mix it right in the dish if you want less cleanup.
04 -
Want it more ranch-y? Toss in 1-3 teaspoons of dry ranch mix along with the regular dressing.
05 -
Sprinkle the other half of your mozzarella and cheddar cheese over the top of everything.
06 -
Pop it in the oven for about 15 minutes until it's hot and the cheese is all bubbly.
# Additional Tips:
01 -
Each serving equals about 1 cup of food.
02 -
Nutrition facts shown are for the broccoli version with homemade ranch. Numbers might be a bit different for the spinach option.
03 -
Leftover food stays good in the fridge for 3-5 days or you can freeze it up to 3 months before or after cooking.
04 -
To get ahead, you can make this dish early and keep it in the fridge for a few days or stick it in the freezer.