Creamy Ranch Chicken Casserole

Discover the ultimate comfort food with this creamy ranch chicken casserole! Perfectly tender chicken is mixed with rich ranch flavor, creamy soups, and parmesan cheese. It’s easy to make and sure to be a family favorite, even for the pickiest of eaters.

Creamy chicken breast casserole and broccoli on a plate.

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour and 10 minutes
Servings: 4-6 servings
Preparation Level: Beginner +

What I Love About This Recipe

  • The creamy ranch chicken turns out so tender and flavorful with the ranch seasoning.
  • You can get this prepped and in the oven in about 10 minutes.
  • It’s a budget-friendly meal and picky eaters love it!
Creamy chicken casserole in a baking dish.

Ingredients

  • Chicken breasts
  • Can of condensed cream of chicken soup
  • Can of condensed cream of cheddar cheese soup
  • Sour cream (or Greek yogurt)
  • Ranch seasoning
  • Shredded parmesan cheese

Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.

How To Make the Recipe

Soups and sour cream in a bowl.

Start by adding the soups and sour cream to a medium bowl.

TIP: If you are not a fan of sour cream, you can use Greek yogurt instead.

Ranch seasoning in a bowl with soups.

Next, add the ranch seasoning to the bowl.

Shredded parmesan cheese in a bowl with soups.

Add the parmesan cheese to the bowl and mix the ingredients until combined.

TIP: You can use fresh grated parmesan cheese or the refrigerated grated kind. You can also use cheddar or mozzarella cheese instead of parmesan.

Chicken breasts in a baking dish.

Place the chicken breasts into the baking dish.

Chicken in a baking dish with soup spread on top.

Finally, spread the soup mixture over the chicken breasts. Sprinkle some parmesan cheese on top and bake for one hour at 350 degrees or until the chicken reaches an internal temperature of 165 degrees. You can always cook it a little longer to get it more tender.

Baked chicken and soup in a baking dish.

If you like the top to be a little crusty, you can cook it a little longer, or turn broil on for about five minutes. But be sure to keep an eye on it as it will burn fast on the broil setting.

The chicken comes out tender and delicious and you’ve got a creamy sauce to spread on top.

Chicken breast and broccoli on a plate.

What To Serve With Creamy Chicken Casserole

How To Store Leftovers

Store the chicken dinner in an airtight container and keep it refrigerated. To reheat, place in a microwave-safe bowl and heat in 30 second increments until heated through.

Creamy chicken breast and broccoli on a plate.

Creamy Chicken Casserole

Yield: 4-6 Servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Discover the ultimate comfort food with this creamy chicken casserole! Perfectly tender chicken is mixed with rich ranch flavor, creamy soups, and parmesan cheese. It's easy to make and sure to be a family favorite, even for the pickiest of eaters.

Ingredients

  • 4 chicken breasts
  • 10.5 ounce can cream of condensed chicken soup
  • 10.5 ounce can condensed cream of cheddar cheese soup
  • 1 cup of sour cream
  • 1 ounce packet dried ranch seasoning
  • 1/2 cup shredded parmesan cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine the soups, sour cream, ranch seasoning, and parmesan cheese in a medium-sized bowl.
  3. Place the chicken breasts in a greased 9x13-inch baking dish.
  4. Spread the soup mixture over the top and sprinkle a little parmesan cheese on top.
  5. Bake for one hour or until the chicken reaches an internal temperature of 165 degrees.
  6. Optional: If you want the cheese on top a little crusty turn on the broil setting for about five minutes (be sure to watch it as it will burn fast).

Notes

If you don't like sour cream, you can use Greek yogurt instead.

You can switch out the soups for different flavors, such as mushroom or celery, as they will all taste great.

You can also cook this in the slow cooker. Just follow the directions and cook for 4-5 hours on high or 8 hours on low. Low will always create more tender results.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 670Total Fat: 53gSaturated Fat: 32gTrans Fat: 2gUnsaturated Fat: 16gCholesterol: 224mgSodium: 942mgCarbohydrates: 14gFiber: 1gSugar: 6gProtein: 35g

Nutrition is approximate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *


5 Comments

  1. Esmé Slabbert says:

    This is amazing looking, and so yum, saved it
    Found your post at Full Plate Thursday. My entries this week are numbered #25+26

  2. Susan Sikes says:

    I can’t wait to try this! I’m ordering the ingredients now!

    1. Julie Pollitt says:

      I hope you love it! Let me know what you think!

  3. pat watson says:

    Made it today, was great and tender. Had rice with it to use to all the sauce.

    1. Julie Pollitt says:

      Hi Pat, so great to hear! I bet the sauce tasted delicious on the rice!