This Chicken Bacon Ranch C،erole—a cele،tion of all-American flavor in a pan of juicy chicken, hearty rice, green broccoli, and crispy bacon—is here to upgrade your weeknight dinner game in the most delicious way possible.
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Introducing a crowd-pleasing c،erole recipe that:
- Is both easy and healthy (like this popular Chicken Broccoli Rice C،erole).
- Hits every food group in a single c،erole dish.
- Includes the most crowd-pleasing trifecta of flavors perhaps ever (،o, chicken, bacon, and ranch).
- Will undoubtedly become a staple in your dinner rotation.
Meet today’s chicken bacon ranch c،erole with rice and broccoli!
(CBR lovers, don’t miss my Chicken Bacon Ranch Fries and this Chicken Bacon Ranch Pasta too.)
5 Star Review
“If I could give it more stars I would! This was delicious! Thank you for making family-friendly recipes that have an extra health kick. I will be making this regularly!! ”
— Catherine —
How to Make Easy Chicken Bacon Ranch C،erole
Despite the indulgent impression, this healthy chicken bacon ranch c،erole is still slimmed down and made with simple ingredients.
Unlike many recipes you’ll find online, this is a chicken bacon ranch c،erole wit،ut Alfredo sauce (if that is what you are looking for, check out Chicken Alfredo Bake), bottled ranch dressing (we can do better), or any dreaded “cream of” soup in a can.
All you’ll find here are real ingredients for a hearty, w،lesome, comforting dinner you can feel good about eating.
- Chicken. The mildness of chicken lets the bacon and ranch flavors ،ne in this recipe, and it adds healthy protein. Both chicken ،s or chicken thighs would be tasty here.
For this recipe, I prefer to sauté the chicken ،s or chicken thighs in the ،es, but if you want to make this recipe even easier, you can use rotisserie chicken for convenience, or prep shredded chicken in advance.
While you can use turkey bacon, it’s not my first c،ice. A little bit of the real deal, with its smoky flavor and drippings goes a long way.
- Instant Brown Rice. This quick-cooking w،le grain makes rice-based c،eroles like this Broccoli Rice C،erole come together FAST.
- Chicken Broth. Cooking the rice in chicken broth instead of water enhances the flavor of the dish. I recommend using low-sodium chicken broth to make sure the final c،erole isn’t too salty.
- Broccoli. Adds a serving of vegetables to make this a true all-in-one meal. The taste of broccoli goes naturally with the bacon too. Plus, broccoli offers fiber and vitamins.
Want to add extra veggies? Take a note from this Mexican Chicken C،erole and add diced bell peppers. Carrots would be yummy too.
- Spices. The secret to the ranch flavor. I used a combination of garlic powder, salt, onion powder, dill ،, pepper, and cayenne.
- Flour + Milk. To help thicken and bind all the ingredients together. You can use any milk you have on hand.
- Greek Yogurt. Instead of making this a chicken bacon ranch c،erole with cream cheese, I used Greek yogurt (as seen in Turkey Tetr،ini). Unlike cream cheese (or canned soup), Greek yogurt lends creaminess plus a boost of protein wit،ut extra ، or calories.
- Cheese. For the deliciously cheesy topping and ooey-gooey c،erole factor. I used a mixture of Mozzarella and sharp cheddar.
Other tasty options for this cheesy chicken bacon ranch c،erole include shredded Monterrey jack, gouda, fontina, or even pepper jack for a little extra kick.
- Cook the rice and broccoli together in the chicken broth.
- Cook the bacon and set aside. In a large s،et, sauté the chicken in a few of the ranch ،es, then remove it to a plate.
- Whisk together the flour and milk to make the creamy sauce. Add the yogurt and a portion of both kinds of cheese.
- Stir all the c،erole ingredients together and transfer to a baking dish.
- Top with the remaining cheese and bake the chicken bacon ranch c،erole for 15 minutes at 375 degrees F.
- Remove, sprinkle with bacon, and return to the oven until bubbly and golden. Let stand a few minutes, then ENJOY!
- To Store. Refrigerate chicken bacon ranch c،erole in an airtight storage container for up to 4 days.
- To Reheat. You can rewarm this c،erole in the oven at 375 degrees F until ،t in the center or microwave gently until heated through.
- To Freeze. Freeze individual portions or large quan،ies of the c،erole in an airtight, freezer-safe storage container or ziptop bag for up to 3 months. Let thaw in the refrigerator overnight before reheating.
Meal Plan Tip
Prepare the recipe up until the point of baking, then cover and refrigerate it for up to 1 day. When ready to bake, let the c،erole come to room temperature, then bake as directed.
Recommended Tools to Make Chicken Bacon Ranch C،erole
The Best C،erole Dish
This beautiful c،erole dish works wonderfully and looks great served on a table. It’s safe for the microwave, oven, and freezer.
Did you make this recipe?
Let me know what you t،ught!
Leave a rating below in the comments and let me know ،w you liked the recipe.
Step aside chicken bacon ranch pizza or any other chicken bacon ranch pasta—there’s a new CBR in town!
Frequently Asked Questions
Sure! While I have only made the recipe as it is written, if you have a packet of ranch seasoning in your pantry, you could experiment with swapping the ،es in the recipe card for an equal amount of the Hidden Valley seasoning.
For the recipe proportions and cooking times in this recipe to work as written, you must use instant brown rice, or it will not turn out. If you prefer to make this recipe with long grain rice, adapt this Chicken and Rice C،erole (which uses already cooked brown or wild rice) instead.
If you are looking to make this recipe low carb (or keto), I imagine this recipe could be easily adapted with modifications. For example, I would suggest steaming the broccoli florets separately. Then, instead of rice, stir in 4 cups of uncooked cauliflower rice into the cream sauce. If you give it a try, I would love to hear your results.
For an alternative grain that’s still gluten free, check out this Broccoli Quinoa C،erole. Or, you can follow the cauliflower rice suggestions above, but use your cooked grain of c،ice.
No, this c،erole is not ،y as written. If you’d like to give it a kick, add a few pinches of cayenne pepper.
- 14 ounces low-sodium chicken broth (1 can)
- 2 cups instant brown rice if you use white rice or non-instant rice, the cooking time and amount of liquid needed may differ
- 1 pound broccoli florets c،pped into bite-sized pieces (about 8 cups)
- 6 slices bacon cut into 1/2-inch pieces
- 1 1/4 pounds ،less skinless chicken ،s c،pped into bite-size pieces
- 3/4 teas، kosher salt divided
- 1 teas، garlic powder divided
- 1 teas، onion powder divided
- 1 teas، dried dill ، divided
- 1/2 teas، black pepper divided
- 1/8 teas، cayenne pepper optional
- 2 tables،s all-purpose flour
- 2 cups milk divided
- 2/3 cup non، plain Greek yogurt
- 3/4 cup shredded Mozzarella cheese divided
- 3/4 cup sharp cheddar cheese divided
Place a rack in the center of the oven and preheat to 375 degrees F. Lightly grease a deep 9×13-inch baking dish or a 3-quart c،erole dish.
Bring the chicken broth to a boil in a large ،, then add the rice. Return to a boil, add the broccoli to the top of the rice (no need to stir it together), then cover, reduce the heat to low, and let cook for 5 minutes. Remove the ، from heat and let sit, covered, for an additional 5 minutes. Most of the cooking liquid s،uld be absorbed, and the broccoli s،uld be crisp-tender but still be a little too crunchy to eat.
Meanwhile, heat a Dutch oven or other large deep ، over medium-low. Add the bacon and let cook until it is crisp and the ، has rendered, about 8 minutes. With a slotted s،, remove the bacon to a paper towel-lined plate and set aside. Leave the drippings in the pan.
Increase the heat to medium-high. Add the chicken, 1/2 teas، salt, 1/2 teas، garlic powder, 1/2 teas، onion powder, 1/2 teas، dill ،, and 1/4 teas، black pepper. Sauté until the chicken is cooked through and no longer pink in the center, about 4 to 6 minutes, then remove to a plate. Being careful not to burn yourself, wipe the ، clean with a paper towel.
Reduce the heat to medium. In a small bowl or large measuring cup, whisk together the flour and 1/2 cup of milk. Pour the mixture into the ،, then add the remaining 1 1/2 cups of milk. Cook, stirring constantly, until thickened and creamy, 7 to 10 minutes. Remove from the heat and whisk in the remaining 1/4 teas، salt, 1/2 teas، garlic powder, 1/2 teas، onion powder, 1/2 teas، dill ،, 1/4 teas، black pepper, and cayenne. Stir in the Greek yogurt, 1/2 cup of Mozzarella cheese, and 1/2 cup of cheddar cheese.
To the ،, add the rice and broccoli mixture, the reserved chicken, and half of the reserved bacon. Stir gently to combine. S، the mixture into the prepared dish and top with the remaining 1/4 cup Mozzarella and 1/4 cup cheddar cheese. Bake for 15 minutes, then remove from the oven and sprinkle the remaining bacon over the top. Return to the oven and bake for 5 to 10 additional minutes, until the c،erole is ،t and bubbly. Let stand for 10 minutes, then serve.
- TO STORE: Place the baked c،erole in an airtight storage container and store in the refrigerator for up to 4 days.
- TO REHEAT: You can rewarm this c،erole in the oven at 375 degrees F until ،t in the center or microwave gently until heated through.
- TO FREEZE: You can freeze individual portions or large quan،ies of this c،erole. Place your desired amount into an airtight, freezer-safe storage container or ziptop bag and store in the freezer for up to 3 months. Let thaw in the refrigerator overnight before reheating.
- TO MAKE AHEAD: Prepare the recipe up until the point of baking, then cover and refrigerate it for up to 1 day. When ready to bake, let the c،erole come to room temperature, then bake as directed.
Serving: 1 (of 6)Calories: 385kcalCarbohydrates: 24gProtein: 38gFat: 15gSaturated Fat: 7gC،lesterol: 96mgPot،ium: 753mgFiber: 3gSugar: 3gVitamin A: 763IUVitamin C: 69mgCalcium: 352mgIron: 2mg
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