A rich, high-protein, low-carb casserole loaded with tender chicken, smoky bacon, fresh vegetables, and a creamy ranch-cheese base. Perfect for meal prep or a crowd-pleasing dinner.
5 cups broccoli florets
(or 1 lb frozen spinach, fully thawed and well-drained)
8 slices cooked bacon, chopped into ½-inch pieces
4 cups cooked chicken breast, shredded or diced
3 garlic cloves, finely minced
½ cup shredded mozzarella
½ cup shredded cheddar
1 cup ranch dressing (Hidden Valley recommended)
½ cup shredded cheddar (Tillamook Medium Cheddar recommended)
½ cup shredded mozzarella
Preheat oven to 375°F (191°C).
If using broccoli:
Boil 1–2 minutes until bright green, then drain thoroughly.
If using frozen spinach:
Thaw fully and squeeze out excess water with your hands or a towel.
In a large bowl, mix the following:
4 cups cooked chicken
Bacon pieces
Prepared broccoli or spinach
Minced garlic
1 cup ranch dressing
½ cup shredded mozzarella
½ cup shredded cheddar
(Optional: Add 1–2 tsp dry ranch seasoning for extra flavor.)
Spread the mixture evenly into a 9×13 inch casserole dish.
Sprinkle ½ cup mozzarella and ½ cup cheddar evenly over the top.
Bake for 15 minutes, or until hot, bubbly, and melted on top.
Let cool for 5 minutes before serving.
Add heat: Stir in red pepper flakes or diced jalapeños.
Make it extra creamy: Add 4 oz softened cream cheese to the mix.
Vegetable swaps: Cauliflower, zucchini, or spinach all work well.
Meal prep friendly: Stays great in the fridge for 4 days; reheats beautifully.