Must-Make Bake: Magic Chicken Ranch Casserole

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Just updated with BONUS chicken casserole recipes!


This guest post comes to us from Featured Foodie Andi Gleeson. Andi is a busy mom of two little boys and the author of The Weary Chef, Weary Chef Bloga food blog where she shares easy recipes and weekly dinner menus. Please stop by to say hello, and you are sure to find some dinner ideas while you are there!

As a big fan of ranch dressing, this Magic Chicken Ranch Casserole was love at first bite. I can’t wait for you to try the creamy, tangy filling topped with a tender crust. I’ll get to the magic part in a moment, but first:

Have you ever wondered why it is called ranch dressing? I didn’t know what tangy salad dressing had to do with herding cattle, so I looked it up.  Turns out Hidden Valley Ranch was a real place where this recipe was created in the 1950’s. It is now the most popular salad dressing flavor in the US but virtually unheard of in the rest of the world!

Enough history, now let’s talk about magic. How else can you explain a thin, simple batter puffing up like a popover when baked? This easy popover casserole does amazing things in the oven! You won’t believe me until you see it puff up beautifully before your eyes. Then you’ll know how it got its name! This easy casserole recipe is a must-try!


Magic Chicken Ranch Casserole


Magic Chicken Ranch Casserole



  • 1 lb. boneless, skinless chicken breasts, diced
  • a few pinches of kosher salt
  • freshly ground black pepper
  • 4 oz. reduced-fat cream cheese
  • 16 oz. bag frozen peas and carrots (or your choice of mixed vegetables)
  • 8 oz. reduced-fat sour cream
  • 1 oz. packet of ranch seasoning mix or 3 tbsp. of this homemade version
  • 1 small bunch of green onions, thinly sliced (about 1/4 c.)
  • 1 c. milk
  • 2 eggs
  • 1 tbsp. vegetable oil
  • 1/4 tsp. garlic powder
  • 1 tsp. dried dill
  • 1/4 tsp. kosher salt
  • 1 c. all purpose flour



1. Preheat oven to 400 degrees F. Spray a 9 x 13″ baking dish with cooking spray and set aside.

2. Spray a large skillet with cooking spray and heat over medium-high heat. Add chicken to hot skillet, and sprinkle with a couple pinches of salt and black pepper to taste.  Saute until mostly cooked on the outside, about 5 minutes.

3. Add cream cheese, and stir until melted and chicken is coated. Stir in frozen vegetables, and cook 3 minutes, stirring frequently.

4. Turn off heat, and add sour cream, ranch mix, and green onions. Stir well to combine, and transfer chicken and vegetable mixture to the prepared baking dish.

5. In a medium bowl, whisk together eggs, milk, vegetable oil, dill, garlic powder, and 1/4 tsp salt. Add flour, and whisk for about a minute until smooth. Pour batter evenly over chicken mixture.

6. Bake in preheated oven for 40-45 minutes, or until topping is puffy and starting to brown. (The puffing happens at the end, so don’t worry if it still looks pretty flat for the first half hour or so!).


Hungry for more? Check out these 16 Addictive Recipes with Ranch Dressing!

BONUS chicken casserole recipes + SURPRISE FREE eCookbook!

12 Top Rated Chicken Casserole RecipesClassic Chicken Casserole Recipes for a Crowd

6 Outstanding Recipes To Make A Killer Buffalo Chicken Casserole

12 Top Rated Chicken Casseroles Free eCookBook



What is YOUR favorite thing to dip into ranch dressing?



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  1. says

    My goodness, this sounds yummy!! 🙂 I am SO gonna make this next week for dinner. I’m popping in to say hi all the way from South Africa and was Googling for lunch recipes when i found this blog – problem solved 🙂 I’ll never have to wonder what to make for lunch again… however, I was feeling far too lazy to make any REAL food so had a waffle in stead 😀 was super! I’ll make real food 2morrow.

    #Where I come from waffles and sorbet for lunch is very acceptable… well, maybe in a few years’ time 😉


    • says

      Hmmm, I must admit my sentences really look rather incoherent. I can speak proper English though, I swear! I promise to write proper, well-contructed sentences next time… must have been that waffle. See, that’s why good parents don’t allow waffles for lunch. Guess I’ll have to be a bad parent then: ” Hey kids, I think it’s time for some sweets, we’ve been eating far too much healthy food the past few weeks! ”

      Anyway, sorry about all that *blush* too much sugar?

  2. Karen Maloy says

    why don’t you leave a “print” option. I really don’t need to print off all your chatter, entertaining though it may be!

  3. Mindy says

    This is currently in the oven!! It smells Sooooooo yummy!!! It’s going to be a late dinner , but, I think it’s going to be worth the wait!!
    Thanks so much for sharing????

  4. Adam says

    To everyone whining about your printing woes. Get a piece of paper and a pen or pencil and write it down!!! Your kids will far prefer to have recipes handed down that were written by you instead of Hewlett Packard. 🙂

      • Dandy says

        To print this recipe, simply left click your mouse beginning with the recipe ingredients list and instructions, drawing the pointer down to the bottom of the recipe (this should show a hilighted block of text) then right click your mouse and select the print function and print.

    • Tami Song says

      I just save the recipes that I like by using bookmarks. Then when I want to make it, it’s on my tablet under”bookmarks”

  5. Rhonda says

    For those complaining about the lack of a print option…Do you want her to come to your house and cook the recipe for you, too? Maybe feed you as well? Just copy and paste the recipe into a Word document. She’s taken her time to post the recipe. Don’t complain if you have to find a way to print it.

  6. Faye says

    To print, you can email it to yourself and then print the email. Or you can highlight what you want to print and right click your mouse and hit “Print”. Simple!

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