Chicken Bacon Ranch Casserole

This Chicken Bacon Ranch Casserole recipe is made using Gary’s QuickSteak Chicken Breast!

Chicken Front Label
Chicken Bacon Ranch Casserole

Chicken Bacon Ranch Casserole


  • 1 12 oz Package Gary’s Quicksteak Chicken 
  • 2 Tbsp olive oil
  • 2 Tbsp Ranch Seasoning Mix
  • 1 1/2 C Long Grain White Rice
  • 1/2 C Onion, diced
  • 2/3 C Heavy Cream
  • 6 slices Bacon, cooked and chopped 
  • 2 C Chicken Broth
  • 1 C Cheddar Cheese, shredded
  • 1/2 C Mozzarella Cheese, shredded 
  • Chopped Parsley (optional)  


  • Preheat oven to 350˚.
  • Add olive oil to a large skillet and heat. Add frozen Gary's QuickSteak Chicken to skillet and sprinkle top with dry ranch dressing mix.
  • When top of chicken begins to steam, flip and break apart mixing in the ranch seasoning. Cook until no longer pink. Remove from pan and set aside.
  • Spray casserole dish with nonstick spray. Add rice and onions, pour chicken broth and heavy cream over and stir to combine.
  • Add chicken and chopped bacon to casserole dish, then top with the Cheddar and remaining Mozzarella cheese. 
  • Cover casserole with foil and bake for 30 minutes. Remove foil and bake and additional 15 minutes or until cheeses are bubbly and golden brown. Top with chopped parsley if desired. 


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