Creamy Ranch Chicken & Veggie Casserole – Comforting, Easy, and Family-Friendly

This casserole is the kind of weeknight hero you’ll make once and then keep on repeat. It’s cozy, satisfying, and built with simple ingredients you likely already have. The creamy ranch sauce pulls everything together, and the mix of chicken and vegetables makes it feel complete in every bite.

It’s easy enough for a Tuesday, but crowd-pleasing for a weekend gathering. If you like creamy, savory comfort food with a fresh pop of herbs, this one’s for you.

Creamy Ranch Chicken & Veggie Casserole - Comforting, Easy, and Family-Friendly

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 6 servings

Ingredients

  

• 3 cups cooked chicken, shredded or cubed (rotisserie works great)
• 3 cups mixed vegetables (e.g., broccoli florets, sliced carrots, peas, and corn; fresh or frozen)
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter or olive oil
• 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
• 1 cup sour cream (or plain Greek yogurt)
• 1/2 cup milk (whole or 2%)
• 1 packet ranch seasoning mix (about 1 ounce), or 3 tablespoons homemade ranch seasoning
• 1 cup shredded cheddar cheese, plus more for topping if you like
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika (optional, for warmth)
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 1 cup crunchy topping (crushed butter crackers, panko breadcrumbs, or crispy fried onions)
• 2 tablespoons melted butter (for the topping)
• Fresh parsley or chives, chopped, for garnish
• Salt, to taste (the ranch mix and soup are salty; taste first)

Instructions

 

• Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
• Sauté aromatics: In a large skillet over medium heat, melt the butter. Add the onion and cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
• Soften the veggies: Add the mixed vegetables to the skillet. If using frozen, cook 3–5 minutes until just thawed and bright. If using fresh, cook until crisp-tender. Remove from heat.
• Mix the sauce: In a large bowl, whisk together the cream of chicken soup, sour cream, milk, ranch seasoning, black pepper, smoked paprika, and red pepper flakes.
• Combine: Fold the cooked chicken, sautéed vegetables, and 1 cup shredded cheddar into the sauce. Taste and adjust salt if needed.
• Assemble: Spread the mixture evenly in the baking dish.
• Top it: In a small bowl, combine your crunchy topping with the melted butter. Sprinkle evenly over the casserole. Add an extra handful of cheese on top if you like a gooey finish.
• Bake: Place the casserole in the oven and bake 25–30 minutes, until bubbling at the edges and golden on top.
• Rest and garnish: Let it rest 5–10 minutes to set. Sprinkle with fresh parsley or chives before serving.

What Makes This Special

• Balanced and comforting: Juicy chicken, tender vegetables, and a creamy ranch sauce deliver big flavor without being heavy.
• Smart shortcuts: Ranch seasoning, rotisserie chicken, and frozen veggies keep prep time short while still tasting homemade.
• Great texture: The sauce clings to every bite, and a lightly crisped topping adds a satisfying crunch.
• Flexible: Swap veggies, use leftover chicken, or tweak the dairy to fit preferences and dietary needs.
• Make-ahead friendly: Assemble ahead, refrigerate, then bake when you’re ready.

Ingredients

• 3 cups cooked chicken, shredded or cubed (rotisserie works great)
• 3 cups mixed vegetables (e.g., broccoli florets, sliced carrots, peas, and corn; fresh or frozen)
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter or olive oil
• 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
• 1 cup sour cream (or plain Greek yogurt)
• 1/2 cup milk (whole or 2%)
• 1 packet ranch seasoning mix (about 1 ounce), or 3 tablespoons homemade ranch seasoning
• 1 cup shredded cheddar cheese, plus more for topping if you like
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika (optional, for warmth)
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 1 cup crunchy topping (crushed butter crackers, panko breadcrumbs, or crispy fried onions)
• 2 tablespoons melted butter (for the topping)
• Fresh parsley or chives, chopped, for garnish
• Salt, to taste (the ranch mix and soup are salty; taste first)

Instructions

1. Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Sauté aromatics: In a large skillet over medium heat, melt the butter.

   Add the onion and cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.

3. Soften the veggies: Add the mixed vegetables to the skillet. If using frozen, cook 3–5 minutes until just thawed and bright.

   If using fresh, cook until crisp-tender. Remove from heat.

4. Mix the sauce: In a large bowl, whisk together the cream of chicken soup, sour cream, milk, ranch seasoning, black pepper, smoked paprika, and red pepper flakes.
5. Combine: Fold the cooked chicken, sautéed vegetables, and 1 cup shredded cheddar into the sauce. Taste and adjust salt if needed.
6. Assemble: Spread the mixture evenly in the baking dish.
7. Top it: In a small bowl, combine your crunchy topping with the melted butter.

   Sprinkle evenly over the casserole. Add an extra handful of cheese on top if you like a gooey finish.

8. Bake: Place the casserole in the oven and bake 25–30 minutes, until bubbling at the edges and golden on top.
9. Rest and garnish: Let it rest 5–10 minutes to set. Sprinkle with fresh parsley or chives before serving.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

  Reheat in the microwave or covered in a 350°F (175°C) oven until hot.

• Freezer: Assemble without the crunchy topping, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge, add the topping, then bake as directed (add 5–10 minutes if cold).
• Meal prep tip: Portion into single-serve containers for easy grab-and-go lunches. Add a splash of milk when reheating to keep it creamy.

Health Benefits

• Protein-rich: Chicken provides lean protein to help keep you full and support muscle maintenance.
• Vegetable variety: A mix of colorful veggies brings fiber, vitamins A and C, and a range of antioxidants.
• Calcium and probiotics: Using yogurt boosts protein and offers probiotics; cheese adds calcium for bone health.
• Customizable nutrition: You can lighten the dish by using low-sodium soup, reduced-fat dairy, and extra vegetables without losing comfort.

Pitfalls to Watch Out For

• Too salty: Ranch seasoning and canned soup carry salt.

  Taste the sauce before adding extra salt.

• Soggy topping: Add the crunchy topping right before baking. If reheating, broil briefly to re-crisp.
• Overcooked veggies: Don’t fully cook vegetables in the skillet; they’ll finish in the oven. Aim for crisp-tender.
• Dry casserole: If your mix seems thick, add a bit more milk.

  The sauce should be creamy and spoonable.

• Uneven heating: Let the casserole rest after baking so the sauce sets and heat distributes evenly.

Alternatives

• Protein swaps: Use turkey, shredded rotisserie chicken, or cubed baked tofu. For seafood lovers, try cooked shrimp and reduce bake time to 20–25 minutes.
• Dairy-light: Use Greek yogurt instead of sour cream and reduced-fat cheese. For a dairy-free version, use coconut milk or an unsweetened nut milk, a dairy-free cream soup, and vegan cheese.
• Ranch from scratch: Mix 2 tsp dried parsley, 1 tsp dried dill, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried chives, 1/2 tsp black pepper, and 1/2–3/4 tsp salt.
• Veggie variations: Swap in green beans, cauliflower, zucchini, or spinach.

  If using watery vegetables like zucchini, sauté briefly and drain.

• Gluten-free: Choose a gluten-free cream soup and ranch mix, and use gluten-free crackers or panko for the topping.
• Lower-carb: Load up on non-starchy veggies (broccoli, cauliflower, zucchini) and skip corn and peas.
• Extra comfort: Stir in 1 cup cooked rice, quinoa, or small pasta to make it heartier, and increase milk by 1/4 cup.

FAQ

Can I use raw chicken instead of cooked?

Yes, but dice it small and sauté until just cooked through before adding. Using pre-cooked or rotisserie chicken keeps the casserole tender and speeds things up.

What if I don’t have cream of chicken soup?

Use cream of mushroom, cream of celery, or make a quick substitute by whisking 2 tablespoons butter, 2 tablespoons flour, and 1 cup chicken broth and milk (half and half), simmering until thick, and seasoning to taste.

How can I make it spicier?

Add 1–2 teaspoons hot sauce to the sauce, use pepper jack cheese, or increase red pepper flakes. A pinch of cayenne works too.

Do frozen vegetables need to be thawed?

Not fully.

Sauté briefly to remove excess ice and bring them to crisp-tender so they don’t water down the sauce during baking.

Can I assemble this the night before?

Absolutely. Assemble without the topping, cover, and refrigerate up to 24 hours. Add the topping just before baking and increase bake time by 5–10 minutes if cold.

What sides go well with this?

A simple green salad, garlic bread, or roasted asparagus pairs well.

If you want something starchy, try mashed potatoes or buttered egg noodles.

How do I keep the sauce creamy when reheating?

Stir in a splash of milk and reheat gently, covered. Microwave at 50–70% power or warm in the oven to avoid breaking the dairy.

Is there a way to boost the ranch flavor?

Yes. Add 1–2 teaspoons of extra ranch seasoning or stir in chopped fresh dill and chives.

A drizzle of ranch dressing on top before serving also works.

Can I make it in a slow cooker?

Yes. Combine everything except the topping and cook on Low for 3–4 hours until hot and bubbly. Add the crunchy topping just before serving to keep it crisp.

How do I prevent the casserole from getting watery?

Avoid overcooking vegetables before baking, and briefly sauté high-moisture veggies like mushrooms or zucchini.

If using frozen veggies, cook off excess liquid first.

In Conclusion

Creamy Ranch Chicken & Veggie Casserole is reliable comfort with a fresh, herby twist. It’s easy to adapt, simple to prep, and pleasing to just about everyone at the table. Keep the ingredients on hand, and you’ll always have a go-to dinner that tastes like home.

Whether you serve it for a quick weeknight meal or a casual get-together, it delivers warm, creamy goodness in every bite.