Ranch Chicken Casserole
This casserole combines juicy chicken with tender vegetables, creamy ranch seasoning, and a light cheese topping for a comforting, high-protein, Mediterranean-friendly meal. It’s perfect for dinner or meal prep, offering wholesome ingredients with a flavorful twist.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Chicken & Veggies:
2 boneless, skinless chicken breasts, cooked and shredded
1 cup broccoli florets
1 cup cauliflower florets
1 cup sliced carrots
1 small red bell pepper, diced
1 tbsp olive oil
Salt & pepper, to taste
For the Ranch Sauce:
½ cup Greek yogurt (or low-fat yogurt)
¼ cup milk (or almond milk)
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
½ tsp dried dill
½ tsp paprika
Salt & pepper to taste
For the Topping:
¼ cup shredded Parmesan cheese (or mozzarella for extra meltiness)
1 tbsp breadcrumbs
Instructions
Preheat Oven:
Preheat oven to 180°C (350°F).
Prepare Vegetables:
Toss broccoli, cauliflower, carrots, and red bell pepper with olive oil, salt, and pepper.
Spread on a baking sheet and roast for 10–12 minutes until slightly tender.
Prepare Ranch Sauce:
In a bowl, whisk together Greek yogurt, milk, garlic powder, onion powder, parsley, dill, paprika, salt, and pepper until smooth.
Assemble Casserole:
In a baking dish, combine shredded chicken and roasted vegetables.
Pour ranch sauce over the mixture and toss to coat evenly.
Sprinkle Parmesan cheese and breadcrumbs on top.
Bake:
Bake for 15–20 minutes until heated through and cheese is melted and lightly golden.
Serve:
Let rest 5 minutes before serving.
Optional: garnish with fresh parsley or a squeeze of lemon for brightness.
Tips & Notes
Make Ahead: Assemble casserole up to step 4, cover, and refrigerate for 1 day. Bake when ready to serve.
Low-Carb Option: Skip breadcrumbs or use almond flour for topping.
Extra Protein: Add ½ cup cooked quinoa or chickpeas to boost protein.
Flavor Variation: Add roasted garlic or sun-dried tomatoes to the casserole for extra depth.
Frequently Asked Questions
Q: Can I use raw chicken instead of pre-cooked?
A: Yes, cut into bite-sized pieces and bake for 25–30 minutes until fully cooked.
Q: Can this be made dairy-free?
A: Use a plant-based yogurt and dairy-free cheese alternative.
Q: Can I freeze leftovers?
A: Yes, freeze in airtight containers for up to 2 months. Reheat in the oven or microwave.
Nutritional Information
Calories: ~350 kcal
Protein: 36 g
Carbohydrates: 14 g
Fiber: 4 g
Fat: 14 g
Saturated Fat: 4 g
Sugar: 4 g
Sodium: 320 mg