Creamy bacon-chicken ranch casserole

Creamy Bacon-chicken Ranch Casserole Recipe

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sherry monfils


We recently held a BBQ-birthday party for my 5 yr old grandson and we ended up taking requests for what people wanted for food. Since my son in law is Hispanic, his family requested mostly food from their island-Puerto Rico. But his mom personally asked me if I would make this for her. I made it once before, about 6 yrs ago and she loved it. It's a compliment for sure coming from her because she usually sticks with her Hispanic food.

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25 Min
35 Min


5 lb
white potatoes, cut into 1-1/2" cubes
1/2 tsp
each, salt and pepper
2-1/2 c
milk or light cream
1 can(s)
cream of onion soup
8 oz
light sour cream
1/2 c
butter, melted
1 pkg
dry ranch salad dressing mix
1/2 tsp
garlic salt or powder
1/4 tsp
3 c
shredded sharp white cheddar cheese
green onions, sliced thin
3 c
cooked and shredded chicken breast
8 slice
bacon, cooked and crumbled
2 Tbsp
diced cold butter


1Place potatoes in lg pot and cover w/ water. Bring to a boil and boil until just tender. Drain and add potatoes to lg bowl. Using a masher, mash them into chunky pieces.
2In another lg bowl, Whisk together light cream or milk, sour cream, onion soup, melted butter, salad dressing mix, garlic salt, pepper and paprika. Add this to the potatoes.
3Add 2 cups of the cheese, bacon and green onion, ( reserve a little of the bacon and green onions for garnish.) Lightly spray a 9" x 13" casserole dish w/ cooking spray. Heat the oven to 350. Spoon mix into casserole dish. Sprinkle top w/ remaining cheese and a little more paprika.Dot w/ diced butter. Bake about 35 mins or until bubbly. Garnish top w/ reserved bacon and green onions.

About Creamy bacon-chicken ranch casserole

Course/Dish: Casseroles
Main Ingredient: Potatoes
Regional Style: American