Instructions
Step 1: Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Step 2: In a large mixing bowl, combine the cooked chicken, cream of chicken soup, sour cream, cheddar cheese, and ranch seasoning. Mix until well combined.
Step 3: Spread the chicken mixture evenly into the prepared baking dish.
Step 4: In a separate bowl, mix the crushed cornflakes or crackers with melted butter. Sprinkle the mixture evenly over the casserole.
Step 5: Top with crumbled bacon.
Step 6: Bake uncovered for 25–30 minutes, or until hot and bubbly with a golden topping.
Step 7: Let sit for 5 minutes before serving. Garnish with fresh parsley if desired.
Storage Information
Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or reheat the whole casserole in the oven at 350°F until warmed through. This dish can also be frozen—cover tightly and freeze for up to 2 months. Thaw in the fridge overnight before baking.
Continue on the next page