High Protein Chicken Bacon Ranch Casserole
This high protein chicken bacon ranch casserole is loaded with shredded chicken, crispy bacon, and broccoli, all coated in a creamy Greek yogurt ranch and baked under a blanket of melty cheese. Gluten-free, no canned soup, around 44g of protein per serving.
Servings: 6 servings
Calories: 491kcal
Ingredients
For The Casserole
- 5 cups broccoli cut into small florets and cooked
- 4 cups cooked shredded chicken breast seasoned with salt, black pepper, garlic powder, & ground paprika.
- 10 slices bacon cooked
- 2 tsp garlic finely chopped
- 1 cup grated cheddar cheese divided
- 1 cup grated mozzarella cheese divided
For The High Protein Ranch Dressing
- 1 ½ cups plain greek yogurt
- 1 packet ranch seasoning
- 1 tbsp fresh dill chopped
- ¼ cup water to thin dressing - start with 1 tbsp at a time as you may need more or less depending on the brand of greek yogurt used
Instructions
- Prep the broccoli - Add the broccoli to a pot of water, bring to a boil, and simmer 1–2 minutes until bright green. Drain well.
- Make the ranch - Whisk the Greek yogurt, ranch seasoning, and dill together, adding water 1 tbsp at a time until it's pourable but still thick.
- Mix - In a large bowl, combine the shredded chicken, bacon, broccoli, garlic, half of the mozzarella and cheddar and all the Greek yogurt ranch. Stir until everything's well coated. Transfer to a 9x13 in (23x33 cm) casserole dish.
- Top - Sprinkle the remaining mozzarella and cheddar over top.
- Bake - Bake at 375°F (191°C) for about 15–20 minutes, until hot and bubbly. Dig in and question why dinner ever felt like a chore.
Nutrition
Serving: 1serving | Calories: 491kcal | Carbohydrates: 9g | Protein: 44g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 128mg | Sodium: 608mg | Potassium: 623mg | Fiber: 2g | Sugar: 3g | Vitamin A: 795IU | Vitamin C: 66mg | Calcium: 386mg | Iron: 2mg