This chicken bacon ranch casserole is what casserole dinner dreams are made of! Zesty ranch-seasoned shredded chicken sits atop a layer of creamy mashed potatoes, followed by a generous sprinkle of melted cheese, crispy bacon, and fresh chives.

This recipe is…

Chicken bacon ranch – name a better combination! This trio, in almost any form (sandwiches, salads, etc.), is unbeatable, and this casserole is no exception. Loaded with creamy mashed potatoes, ranch seasoned chicken, cheese, and crispy bacon, it’s bound to be a new dinnertime favorite.

Looking for more chicken casserole recipes? We’ve got a bunch! This King Ranch chicken casserole is absolutely delicious, this Southwest chicken casserole (also lovingly referred to as Confetti Chicken Casserole) is loaded with veggies and always a family favorite, and this chicken enchilada casserole has been a reader favorite since it was posted on the website 4+ years ago.

Why You’ll Love This Recipe

  • It’s easy – this recipe is really easy to pull together. You’ll make the mashed potatoes (unless you happen to have leftover mashed potatoes on hand), but other than that, it’s really just a matter of assembling and baking.
  • It’s delicious – the flavors of chicken, bacon, and ranch in this recipe are absolutely delicious. We guarantee it’ll become a family favorite!

Chicken Bacon Ranch Casserole Recipe Ingredients

You don’t need much to make this casserole – a handful of ingredients for the mashed potatoes, the ranch seasoning, shredded chicken, cheese, bacon, and chives. Find ingredient notes (including substitutions and swaps) below.

  • Gold potatoes – we used gold potatoes for this recipe because they are ultra creamy and their skin is super soft, so they don’t actually even need to be peeled.
  • Shredded chicken – feel free to use leftover shredded chicken, shredded rotisserie chicken, or pop a couple of chicken breasts into the Instant Pot or slow cooker to make easy Instant Pot shredded chicken or slow cooker shredded chicken. You’ll need about 5 cups of shredded chicken (about 1.5 pounds of raw chicken breasts).
  • Shredded cheese – we used Monterey jack cheese here because it melts so well and has a really mild taste, but, honestly, any shredded cheese will work great.
  • Bacon – feel free to use leftover crispy bacon for this recipe or make some for scratch for this recipe alone.

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe Variations and Modifications

  • Make your mashed potatoes in the Instant Pot – this recipe walks you through making the mashed potatoes in a pot on the stovetop, but if you want to keep things even more hands-off, feel free to make Instant Pot mashed potatoes instead.
  • Use ranch dressing – this recipe calls for tossing the shredded chicken in a creamy, ranch-inspired blend of ingredients, but you could also use 3/4 cup of ranch dressing, if you’d like.
  • Make it gluten-free – you’re in luck, this casserole is already gluten-free as is!
  • Make it dairy-free – In the mashed potato layer, swap the butter for coconut oil and the cream for full-fat coconut milk (from a can). For the cheesy top layer, either omit or use your favorite dairy-free shredded cheese.
  • Make it low-carb – swap the mashed potatoes for either a mashed cauliflower (find our recipe for a delicious garlicky mashed cauliflower in this cottage pie article) or for a mashed parsnip (delicious).

How to Make Chicken Bacon Ranch Casserole

This casserole is incredibly easy to make! Follow along below for the full how-to.

Step 1: Place a pan on the stovetop over medium heat and, once hot, add the bacon to it. Let the bacon cook, flipping it occasionally, until crisp. Once finished, set the bacon aside.

Step 2: While the bacon cooks, place the potatoes in a large pot, cover them with water, and bring to a simmer over high heat. Simmer for 20 minutes, or until the potatoes are easily pierced with a fork.

Step 3: Drain the potatoes then add the butter, cream, salt, and pepper. Using a potato masher, mash the potatoes until smooth.

Step 4: For the chicken layer, mix the mayo with the lemon juice and dill in a large bowl, and whisk until smooth. Add the cooked, shredded chicken and toss to combine.

Step 5: Preheat the oven to 350°F. Spread the potatoes out in the bottom of a 9×13 casserole dish (or any 3.5-4 quart dish), then spread the chicken over the mashed potatoes. Top the chicken with the shredded cheese and sprinkle the bacon on the very top.

Step 6: Bake the casserole for 20 minutes, until the cheese is bubbly and the casserole is warmed through. Top with fresh chives, then serve and enjoy!

Meal Prep Tips

Meal prep this recipe ahead of time – this recipe is a great one to prep ahead of time! Simply make the mashed potatoes, cook the bacon, make the ranch and toss with the shredded chicken. Assemble the casserole layers: mashed potatoes, ranch dressing chicken, shredded cheese, and crispy bacon. Cover the casserole and store it in the fridge for up to 4 days. On the day you’re ready to enjoy it, pop it into the oven *uncovered* for 30 minutes at 350F, or until warmed through. Finish it off with the (optional) fresh chives!

Freeze this recipe ahead of time – this casserole is also a great candidate for stocking the freezer! Make the mashed potatoes, cook the bacon, make the ranch and toss with the shredded chicken. Assemble the casserole layers: mashed potatoes, ranch dressing chicken, shredded cheese, and crispy bacon. Cover the casserole tightly with aluminum foil and store it in the freezer for up to 5 months. 1-3 days before you plan to enjoy it, pull it from the freezer and let it slowly thaw in the refrigerator. Once thawed, pop it into the oven *uncovered* for 30 minutes at 350F, or until warmed through. If it’s still frozen, you can bake it *covered* for 2 hours at 350F then *uncovered* for 30 minutes. Finish it off with the (optional) fresh chives!

How to Serve

Serve your chicken bacon ranch casserole on its own (it’s a complete, satisfying, hearty meal as-is) or alongside roasted green beans or a simple arugula salad if you want to add a green veggie component.

How to Store and Reheat

Store any leftover casserole in an airtight container in the fridge for up to 3 days. Feel free to transfer it to an aluminum casserole dish and store it in the freezer for up to 3 months, if you’d like.

To reheat from the fridge, either pop a serving or two in the microwave, or, if you’re warming up a large portion, pop it back into a 350°F oven until warmed through. To reheat from frozen, simply transfer the casserole straight to a 350°F oven (unless your freezer dish isn’t freezer-to-oven-safe – in that case, you’ll want to let the casserole sit out at room temperature for a little bit before placing it in the oven) for about an hour, until warmed through.

Frequently Asked Questions

Can I make this casserole ahead of time?

You can absolutely make this casserole ahead of time! To do this, complete all of the steps through assembly, then either refrigerate (for up to 3 days) or freeze (for up to 3 months) the casserole, and when you’re ready to enjoy it, simply pop it in a 350°F oven for about 20 minutes from the fridge or an hour from the freezer, until warmed through.

Do I need to bake this recipe covered?

You don’t need to cover your casserole while it bakes! It goes in the oven for a relatively short time (20 minutes), so it’s not likely to burn.

If you tried this Chicken Bacon Ranch Casserole or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below! 

Chicken Bacon Ranch Casserole

4.67 — Votes 27 votes
Prep: 5 minutes
Cook: 55 minutes
Total: 1 hour
Servings: 6 Servings
This chicken bacon ranch casserole is what casserole dinner dreams are made of! Zesty ranch-seasoned shredded chicken sits on a layer of creamy mashed potatoes, followed by a generous sprinkle of melted cheese, crispy bacon, and fresh chives.

Ingredients  

For the Potatoes

  • 3 pounds Yukon gold potatoes
  • 3 tablespoons butter
  • ½ cup heavy cream
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

For the Casserole

  • 5 cups cooked, shredded chicken
  • ¾ cup mayonnaise
  • ¼ cup fresh lemon juice
  • 2 teaspoons dried dill
  • 4 ounces Monterey jack cheese, shredded
  • 10 ounces bacon, cooked and crumbled
  • 2 tablespoons fresh chives, for garnish

Instructions 

  • Place a pan on the stovetop over medium heat and, once hot, add the bacon to it. Let the bacon cook, flipping it occasionally, until crisp. Once finished, set the bacon aside.
  • While the bacon cooks, place the potatoes in a large pot, cover the potatoes in water, and bring to a simmer over high heat. Simmer for 20 minutes, or until the potatoes are easily pierced with a fork.
  • Drain the potatoes then add the butter, cream, salt, and pepper. Using a potato masher, mash the potatoes until smooth.
  • Preheat the oven to 350°F. Spread the potatoes out in the bottom of a 9×13 casserole dish (or any 3.5-4 quart dish).
  • For the chicken layer, mix the mayo with the lemon juice and dill in a large bowl, and whisk until smooth. Add the cooked, shredded chicken and toss to combine, then spread the chicken over the mashed potatoes.
  • Top the chicken with the shredded cheese and then sprinkle the bacon on the very top. Bake the casserole for 20 minutes, until the cheese is bubbly and the casserole is warmed through.
  • Top with fresh chives, then serve and enjoy!

Recipe Notes

  • Make your mashed potatoes in the Instant Pot – this recipe walks you through making the mashed potatoes in a pot on the stovetop, but if you want to keep things even more hands-off, feel free to make Instant Pot mashed potatoes instead.
  • Use ranch dressing – this recipe calls for tossing the shredded chicken in a creamy, ranch-inspired blend of ingredients, but you could also use 3/4 cup of ranch dressing, if you’d like.

Nutrition

Calories: 949kcal | Carbohydrates: 42g | Protein: 45g | Fat: 66g | Saturated Fat: 24g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 21g | Trans Fat: 0.3g | Cholesterol: 185mg | Sodium: 1144mg | Potassium: 1384mg | Fiber: 5g | Sugar: 3g | Vitamin A: 764IU | Vitamin C: 49mg | Calcium: 210mg | Iron: 4mg

Additional Info

Course: Dinner
Cuisine: American
Servings: 6 Servings
Calories: 949
Keyword: chicken bacon ranch, chicken bacon ranch casserole

Like this recipe?

Leave a comment


About the Author

Brandi Schilhab


More Like This

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




55 Comments

  1. 5 stars
    My kids loved this! It was quick, easy and delicious! Will definitely be making it again!

  2. 5 stars
    great recipe I’m doing it again 2 weeks in a row and my husband loved it and that’s a plus, oh yeah he also had it twice for breakfast,