Baked Chicken Casserole Recipe – Our baked chicken casserole recipe is a family-friendly, easy, and quick dinner! This chicken casserole recipe is not only packed with protein, but it also features a flavorful ranch dressing that will have everyone asking for seconds. The chicken casserole is low-carb and gluten-free, making it a great option if you have dietary restrictions. So why not treat your family to a delicious homemade chicken meal tonight?
Table of Contents
Photo credit: © Eatwell101.com
Ingredients list for the Baked Ranch Chicken Casserole recipe
- 2 chicken breasts, diced
- 1 (1 oz) package of ranch dressing seasoning mix
- 1/2 cup cream cheese, softened
- 1 1/2 cups heavy whipping cream at room temperature
- 1/2 cup low-sodium chicken stock
- 1/2 cup shredded cheddar cheese, optional
- 1 cup of crispy French onion (or gluten-free crispy onion)
- 1/2 teaspoon salt and black pepper
- 1/2 teaspoon red chili pepper flakes for serving
Photo credit: © Eatwell101.com
How to make the chicken casserole
This chicken casserole is super easy to make. Preheat your oven and mix chicken, ranch dressing seasoning, cream cheese, heavy cream, chicken stock, and cheese. Pour the mixture over the chicken and bake for 30-40 minutes. Serve with your choice of toppings, such as red chili pepper flakes.
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
How to make chicken casserole:
1. Preheat your oven to 350ºF (180ºC). Arrange diced chicken in a baking dish and season with salt and pepper.
2. In a bowl, combine chicken stock, ranch seasoning, cheddar, heavy whipping cream, and cream cheese – mix well to get a smooth texture.
3. Pour the ranch mixture over the diced chicken breasts and toss to combine. Pour any excess ranch mixture on top. Sprinkle the crispy French onion on top of the chicken casserole.
4. Bake the chicken casserole uncovered for 30 to 40 minutes – until cooked through. Sprinkle with red chili pepper flakes if you like. Serve the chicken casserole warm with a side of cauliflower rice or grilled veggies. Enjoy! ❤️
Photo credit: © Eatwell101.com
Tips for the baked ranch casserole recipe
- If you’re short on time, you can make the chicken casserole ahead of time and refrigerate it until ready to bake. Add a few extra minutes to the cooking time if the dish is still chilled.
- For an even quicker option, you can use pre-cooked diced chicken or rotisserie chicken for this chicken casserole recipe. Shorten the cooking time accordingly.
- To make the casserole 100% gluten-free, use gluten-free crispy onion instead of regular.
Can this chicken casserole be frozen?
The Baked Ranch Chicken Casserole can be frozen before or after baking:
- To freeze before baking, assemble the casserole in a freezer-safe dish and cover tightly with foil or plastic wrap. It can be kept in the freezer for up to 3 months. To bake, thaw the casserole overnight in the refrigerator before baking according to the instructions.
- To freeze after baking, allow the casserole to cool, then cover and freeze in an airtight container or freezer-safe dish. Reheated covered with foil in the oven at 350ºF (180ºC) for 30 minutes.
What to serve with the chicken casserole?
This chicken casserole pairs well with various side dishes, such as a tossed green salad, steamed vegetables, or cauliflower rice, for a low-carb option. You can also serve it with some warm crusty bread on the side for a heartier meal. Get creative and pair it with your family’s favorite side dish!
More chicken casserole recipes you might like
- 21 Easy Chicken Casserole Recipes
- Jalapeño Popper Chicken Casserole
- Spinach Chicken Casserole with Cream Cheese and Mozzarella
- Baked Tuscan Chicken Casserole
- French Onion Chicken Casserole
Photo credit: © Eatwell101.com
Leave a Reply
Scott
2024-12-16 08:49:14
So, this was good but requires some tweaking. As others have said it has way too much liquid or there was some ingredient or step left out. Since it hasn't been corrected, I'll just share what I did. A note here: when I say corrected, I think what is confusing everyone is "mix well to get a smooth texture." I'm wondering if the author actually means whipping the cream into a silky texture and that's just something we all misunderstood and maybe it just needs to be more specific. That is something that hit me later after going back and reading. Maybe she can answer that for us. I used 4 very large breasts also. I let it go for the 30-40 minutes and took it out to find what y'all found: soup. I'd also note there was still well over a cup of liquid I didn't use. My easy fix was to move it to a large cast iron pan over medium low heat (careful the dairy will stick) to let it reduce and then added a couple teaspoons of cornstarch. Then with the broiler on I added more sprinkles of cheddar along with the crispy onions and let it go a couple minutes. If you're doing this and are really carb conscious, the yellow bottle corn starch only has 7g in a TBSP. I'm more focused on macros as a whole so this didn't impact me. Next time I do this I might try changing the heavy cream to sour cream.
Kristi
2024-01-11 21:50:44
I made it according to directions, but when I took it out of the oven, it was VERY soupy. I let it cool a bit to see if it would thicken up. It was flavorful and my husband and children really enjoyed it, but it was still soupy. I am going to make it again as the flavor was wonderful, but this next time, I'm going to add more chicken and reduce the amount of liquids to try to get a thicker result.
Stacie
2023-12-03 18:58:41
Made according to directions excepted added more chicken and it still turned out like a sauce. Very tasty but soupy.
Talia
2023-11-11 19:25:29
I tried it and the favor is on point, but I made my own heavy cream so I think my consistency was off. Mine was more like a sauce, but it tasted good. Thank you.
