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Chicken Beef Bacon Ranch

Chicken Beef Bacon Ranch: A Comforting Casserole Delight

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  • Author: Anna
  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

Ultimate Chicken Beef Bacon Ranch Casserole is a hearty and satisfying dish that blends chicken, beef, bacon, and ranch dressing.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cooked and shredded
  • 1 lb lean ground beef
  • 12 slices thick-cut beef bacon, cooked crispy & crumbled, reserving 2 tbsp beef bacon grease
  • 30 oz package frozen shredded hash browns, thawed
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt and black pepper to taste
  • 1 (10.5 oz) can condensed cream of chicken soup
  • 1 (10.5 oz) can condensed cream of mushroom soup
  • 1 cup sour cream
  • 1 cup milk
  • 1 (1 oz) packet dry ranch seasoning mix
  • 1/2 cup finely chopped yellow onion
  • 1/2 cup finely chopped green bell pepper
  • 2 cloves garlic, minced
  • 1 tsp dried parsley flakes
  • 1/2 tsp dried dill weed
  • 1/4 tsp black pepper
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/4 cup chopped fresh chives or green onions (optional)

Instructions

  1. Cook chicken breasts or thighs until done (boil, bake, or Instant Pot). Shred into bite-sized pieces and set aside in a large mixing bowl.
  2. Cook 12 slices thick-cut beef bacon until crispy. Drain on paper towels, crumble, and reserve 2 tbsp beef bacon grease.
  3. In the same skillet with reserved beef bacon grease, brown 1 lb lean ground beef, breaking it into crumbles. Drain excess fat. Transfer beef to the bowl with shredded chicken.
  4. Thaw hash browns. If using fresh, peel, grate, soak in cold water for 10 min, then drain and squeeze dry. In a large bowl, toss hash browns with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/4 tsp onion powder, salt, and black pepper until evenly coated.
  5. In the same skillet (or a clean one with extra grease/oil), sauté 1/2 cup chopped yellow onion and 1/2 cup green bell pepper over medium heat for 5-7 minutes until softened and translucent.
  6. Add 2 cloves minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn.
  7. In a large mixing bowl, whisk together 1 can cream of chicken soup, 1 can cream of mushroom soup, 1 cup sour cream, 1 cup milk, and 1 packet dry ranch seasoning mix until completely smooth.
  8. Pour the sautéed onion, bell pepper, and garlic into the creamy ranch mixture. Stir in 1 tsp dried parsley flakes, 1/2 tsp dried dill weed, and 1/4 tsp black pepper. Taste and adjust seasonings if needed.
  9. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter.
  10. Spread the seasoned hash browns evenly across the bottom of the prepared baking dish, pressing gently but firmly to form a compact layer.
  11. Pour about three-quarters of the creamy ranch sauce mixture directly over the cooked shredded chicken and browned ground beef. Stir gently to coat thoroughly. Spoon and spread this mixture evenly over the potato layer in the baking dish.
  12. Evenly sprinkle 1.5 cups shredded sharp cheddar cheese and 0.5 cup shredded Monterey Jack cheese over the chicken and beef layer.
  13. Drizzle the remaining one-quarter of the creamy ranch sauce mixture over the cheese layer.
  14. Sprinkle about two-thirds of the crumbled beef bacon bits evenly over the last layer of sauce. Generously top the entire casserole with the remaining 0.5 cup shredded sharp cheddar cheese and 0.5 cup shredded Monterey Jack cheese.
  15. Carefully place the assembled casserole into the preheated oven. Bake for 30 minutes, uncovered, until the edges begin to turn golden and the sauces start to bubble.
  16. If the top is browning too quickly, loosely cover the casserole with aluminum foil. Continue baking for another 15-20 minutes, or until the casserole is vigorously bubbling around the edges, thoroughly heated through to the center, and the cheese on top is melted, golden, and slightly crispy.
  17. Remove from the oven and let rest on a wire rack for at least 10-15 minutes before attempting to slice or scoop. This allows the casserole to set and flavors to meld.
  18. Just before serving, sprinkle the remaining crumbled beef bacon bits generously over the top. If desired, add 1/4 cup chopped fresh chives or green onions for garnish. Serve hot.
  19. This hearty casserole is a complete meal on its own. It pairs beautifully with a simple green salad dressed with a light vinaigrette, or steamed green beans, broccoli, or asparagus.
  20. Cool completely within two hours. Refrigerate in an airtight container for up to 3-4 days. Reheat individual portions in the microwave or the entire casserole in an oven-safe dish. For freezing, cut into individual portions or freeze the entire cooled casserole in a freezer-safe container for up to 2-3 months.

Notes

  • Adjust seasoning to your taste.
  • Use fresh ingredients for better flavor.
  • Let the casserole rest for better slicing.
  • Garnish with chives or green onions for added freshness.
  • Prep Time: 30 minutes
  • Cook Time: 80 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 550
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 35g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 40g
  • Cholesterol: 110mg

Find it online: https://chroka.com/chicken-beef-bacon-ranch/