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High Protein Bacon Ranch Chicken Casserole - Comforting, Easy, and Satisfying

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts, cut into small bite-size cubes
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (optional but great for depth)
  • 6 strips center-cut bacon, chopped
  • 1 cup plain nonfat Greek yogurt
  • 4 ounces light cream cheese, softened
  • 1 packet (about 1 ounce) ranch seasoning mix or 3 tablespoons homemade ranch blend
  • 1/2 cup low-sodium chicken broth (or milk for a creamier finish)
  • 1.5 cups shredded reduced-fat cheddar (or part-skim mozzarella for a milder taste)
  • 1/2 cup shredded Parmesan
  • 2 cups steamed broccoli florets (cooked crisp-tender)
  • 2 green onions, thinly sliced
  • Optional add-ins: 1 cup cooked quinoa or cauliflower rice for bulk; crushed red pepper for heat

Method
 

  1. Preheat and prep the pan. Heat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or line it with parchment for easy cleanup.
  2. Crisp the bacon. In a large skillet over medium heat, cook the chopped bacon until crisp, 6–8 minutes. Transfer to a paper towel–lined plate. Reserve 1 teaspoon bacon fat in the pan and discard the rest.
  3. Season the chicken. Toss the chicken cubes with 1/2 teaspoon salt, black pepper, garlic powder, onion powder, and smoked paprika.
  4. Sear the chicken. Add olive oil to the skillet with the reserved bacon fat. Sear chicken over medium-high heat until lightly browned on the outside and just cooked through, 5–7 minutes. Don’t overcook—it will bake more. Remove from heat.
  5. Make the creamy ranch base. In a large bowl, whisk Greek yogurt, light cream cheese, ranch seasoning, and chicken broth until smooth. If it’s too thick, add a splash more broth. Taste and season with the remaining 1/2 teaspoon salt if needed.
  6. Combine the mix-ins. Fold the cooked chicken, half the bacon, 1 cup cheddar, Parmesan, broccoli, and most of the green onions into the ranch mixture. Stir until evenly coated.
  7. Assemble. Spread the mixture in the baking dish. Top with the remaining 1/2 cup cheddar and the rest of the bacon.
  8. Bake. Bake uncovered for 20–25 minutes, until the casserole is bubbling at the edges and the cheese is melted and lightly golden.
  9. Finish and serve. Let it rest 5 minutes. Sprinkle the remaining green onions on top. Serve with a crisp side salad or over cauliflower rice for extra volume.