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High Protein Chicken Bacon Ranch Casserole – Comforting, Simple, and Satisfying

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts (or thighs), cooked and chopped or shredded
  • Bacon:6 slices, cooked crisp and crumbled
  • Vegetables: 2 cups broccoli florets (fresh or frozen), 1 small yellow onion (diced), 2 cloves garlic (minced)
  • Base/Starch: 8 ounces high-protein pasta (e.g., chickpea or lentil pasta) or 3 cups cooked brown rice or cauliflower rice
  • Creamy Component: 1 cup plain Greek yogurt or whipped cottage cheese
  • Cheese: 1 cup shredded cheddar or Monterey Jack; 2 tablespoons grated Parmesan
  • Milk/Broth: 1/2 cup low-sodium chicken broth or 2% milk
  • Ranch Seasoning (homemade or store-bought): 2 teaspoons dried dill
  • 2 teaspoons dried parsley
  • 1 teaspoon dried chives (optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 to 3/4 teaspoon fine salt (to taste)
  • Olive oil or avocado oil: 1 tablespoon
  • Optional add-ins: 1/2 cup frozen peas, 1/2 teaspoon smoked paprika, red pepper flakes for heat
  • Fresh garnish: Chopped parsley or chives

Method
 

  1. Prep and preheat: Heat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Cook the base: Boil the high-protein pasta in salted water until just shy of al dente. Drain and set aside. If using cauliflower rice, lightly sauté it in a dry pan for 3–4 minutes to release moisture.
  3. Crisp the bacon: In a skillet over medium heat, cook bacon until crisp. Transfer to a paper towel to drain. Reserve 1 teaspoon of the bacon fat in the pan (or use oil).
  4. Sauté aromatics and broccoli: Add oil (or reserved fat), then sauté onion for 3–4 minutes until soft. Stir in garlic for 30 seconds. Add broccoli florets and cook 3–4 minutes until bright and slightly tender. Season with a pinch of salt and pepper.
  5. Make the ranch sauce: In a bowl, whisk Greek yogurt (or cottage cheese), chicken broth (or milk), all ranch spices, and Parmesan. The mixture should be pourable and creamy. Adjust salt and pepper to taste.
  6. Combine the filling: In a large bowl, add cooked chicken, pasta (or rice/cauli rice), sautéed vegetables, and half the crumbled bacon. Pour in the ranch sauce and fold gently to coat everything evenly.
  7. Assemble: Transfer the mixture to the prepared baking dish. Sprinkle shredded cheddar evenly over the top. Finish with the remaining bacon.
  8. Bake: Bake uncovered for 18–22 minutes, until the cheese is melted and bubbling at the edges. If you want extra color, broil for 1–2 minutes at the end, watching closely.
  9. Rest and garnish: Let the casserole rest for 5–10 minutes so it sets. Garnish with chopped parsley or chives. Serve warm.