This Cheesy Ranch Chicken & Veggie Bake is the ultimate weeknight comfort food, creamy, cheesy, packed with tender chicken, hearty veggies, and topped with a golden layer of crispy fried onions. It’s everything you love about a homestyle casserole, with the irresistible zip of ranch and a whole lot of cozy vibes. Easy to prep, family-friendly, and totally delicious!
Ingredients
- 2 large boneless, skinless chicken breasts, cut into bite-size pieces
- 1 packet (1 oz) dry ranch seasoning mix
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 2 cups frozen mixed vegetables (like peas, carrots, green beans, and corn), thawed slightly
- 1 1/2 cups shredded cheddar cheese, divided
- 2 cups diced potatoes (parboiled for 5–7 minutes or use thawed frozen hash browns)
- Salt and pepper to taste
- 1 cup crispy fried onions (like French’s)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, stir together the cream of chicken soup, sour cream, milk, and ranch seasoning until smooth.
- Add the diced chicken, vegetables, parboiled potatoes, 1 cup of shredded cheddar cheese, and a pinch of salt and pepper. Mix until everything is well coated.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Cover with foil and bake for 30 minutes.
- Remove the foil, then sprinkle the remaining 1/2 cup of cheddar cheese and crispy fried onions evenly over the top.
- Bake uncovered for another 15–20 minutes, or until the chicken is fully cooked and the top is golden and bubbly.
- Let it rest for 5 minutes before digging in. Enjoy!
Variation
- Swap the protein: Try using boneless, skinless chicken thighs instead of breasts for a juicier, more flavorful option. The dark meat holds up well to the creamy sauce and bakes up extra tender.
- Make it vegetarian: Skip the chicken and use a can of drained chickpeas or extra veggies like mushrooms and zucchini. You’ll still get plenty of hearty texture and rich flavor without the meat.
- Spice it up: Add a dash of hot sauce or a pinch of crushed red pepper flakes into the creamy base. If you’re a fan of buffalo flavor, a little buffalo ranch seasoning or cayenne can give the dish a bold twist.
Cooking Notes
- Parboiling the potatoes is key: Don’t skip this step if you’re using fresh potatoes! It helps them cook through fully in the oven without turning mushy or staying undercooked. Aim for fork-tender but not soft.
- Frozen vegetables should be slightly thawed: This ensures they bake evenly and don’t release too much water into the dish. Let them sit out while you prep the rest or rinse briefly under cool water and drain well.
- Cheese choice matters: Use freshly shredded cheese for best meltability. Pre-shredded cheese is convenient but can sometimes contain anti-caking agents that affect texture.
Serving Suggestions
- Pair with a crisp green salad: A fresh salad with a zesty vinaigrette balances out the richness of the casserole. Try mixed greens with cherry tomatoes, cucumber, and a tangy lemon or balsamic dressing.
- Add a warm bread side: Serve with buttery garlic bread, a warm dinner roll, or even biscuits. The bread is perfect for soaking up the creamy sauce and adds a comforting touch.
- Make it a potluck hero: This dish travels well and holds heat nicely, making it a great choice for potlucks or family gatherings. Just cover tightly with foil and reheat gently in the oven before serving.
Tips
- Let it rest before serving: Allowing the casserole to rest for 5–10 minutes after baking helps the sauce thicken slightly and makes serving cleaner and easier. It’s worth the short wait!
- Double the batch and freeze half: Assemble the casserole in two smaller baking dishes, one to bake now, and one to cover and freeze for later. It freezes well before baking and makes weeknight dinners a breeze.
- Use rotisserie chicken for speed: If you’re short on time, pre-cooked rotisserie chicken is a fantastic shortcut. Just chop or shred it, and reduce the initial bake time by about 10 minutes since the chicken’s already cooked.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Nutritional Information (Per Serving – Based on 6 Servings)
- Calories: ~420
- Protein: ~24g
- Sodium: ~850mg
Frequently Asked Questions
- Can I make this ahead of time?
Yes! You can fully assemble the casserole up to 24 hours in advance. Cover tightly with foil and refrigerate. When ready to bake, let it sit at room temperature for about 20–30 minutes while the oven preheats, then bake as directed. - Can I freeze this dish?
Definitely. Assemble the casserole in a freezer-safe dish, but hold off on adding the crispy onions and final cheese topping until you’re ready to bake. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge, then bake as instructed. - Can I substitute the cream of chicken soup?
You sure can! Use cream of mushroom or cream of celery for a similar texture and flavor. You could also make your own homemade condensed soup using butter, flour, broth, and cream for a more wholesome option. - What can I use instead of crispy fried onions?
If you’re out of crispy onions, try crushed Ritz crackers, seasoned breadcrumbs, or even crushed potato chips. Each option adds a different texture and flavor, feel free to get creative!
Conclusion
This Cheesy Ranch Chicken & Veggie Bake is a go-to for comforting, fuss-free dinners. It’s creamy, cheesy, packed with flavor, and endlessly adaptable. Whether you’re feeding a crowd, prepping for the week, or just craving a satisfying meal with minimal cleanup, this casserole hits the spot. Bonus: the crispy onion topping gives it just the right amount of crunch to make everyone go back for seconds.
Print
Cheesy Ranch Chicken & Veggie Bake
- Total Time: 1 hour – 1 hour 5 minutes
- Yield: Serves 6
Description
This Cheesy Ranch Chicken & Veggie Bake is the ultimate weeknight comfort food, creamy, cheesy, packed with tender chicken, hearty veggies, and topped with a golden layer of crispy fried onions. It’s everything you love about a homestyle casserole, with the irresistible zip of ranch and a whole lot of cozy vibes. Easy to prep, family-friendly, and totally delicious!
Ingredients
Scale
- 2 large boneless, skinless chicken breasts, cut into bite-size pieces
- 1 packet (1 oz) dry ranch seasoning mix
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 2 cups frozen mixed vegetables (like peas, carrots, green beans, and corn), thawed slightly
- 1 1/2 cups shredded cheddar cheese, divided
- 2 cups diced potatoes (parboiled for 5–7 minutes or use thawed frozen hash browns)
- Salt and pepper to taste
- 1 cup crispy fried onions (like French’s)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, stir together the cream of chicken soup, sour cream, milk, and ranch seasoning until smooth.
- Add the diced chicken, vegetables, parboiled potatoes, 1 cup of shredded cheddar cheese, and a pinch of salt and pepper. Mix until everything is well coated.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Cover with foil and bake for 30 minutes.
- Remove the foil, then sprinkle the remaining 1/2 cup of cheddar cheese and crispy fried onions evenly over the top.
- Bake uncovered for another 15–20 minutes, or until the chicken is fully cooked and the top is golden and bubbly.
- Let it rest for 5 minutes before digging in. Enjoy!
Notes
- Swap the potatoes for cauliflower or broccoli florets for a lower-carb twist.
- You can use rotisserie chicken to save time—just reduce the initial bake time by 5–10 minutes.
- Sharp cheddar adds extra flavor, but feel free to mix in Monterey Jack or Pepper Jack for a little kick.
- Leftovers reheat beautifully in the oven or microwave!
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: ~420
- Sugar: ~4g
- Sodium: ~850mg
- Fat: ~24g
- Saturated Fat: ~10g
- Unsaturated Fat: ~12g
- Trans Fat: ~0g
- Carbohydrates: ~28g
- Fiber: ~3g
- Protein: ~24g
- Cholesterol: ~80mg
Keywords: chicken casserole, ranch chicken bake, cheesy chicken dinner, crispy onion topping, easy family meals, comfort food, creamy casserole, weeknight dinner