Chicken Bacon Ranch Bake

Creamy, cheesy chicken bacon ranch filling baked between two layers of buttery crescent dough and brushed with garlic butter. Easy weeknight comfort food the whole family will love.

By Manny Michael

45 minutes

Dinner

American

Ingredients

• Filling
• 2 to 3 cups cooked diced or shredded chicken
• 6 to 8 slices cooked bacon, crumbled
• 1 (8 ounce) block cream cheese, softened
• 1/2 cup sour cream
• 1 (1 ounce) packet ranch seasoning mix
• 1 1/2 cups shredded cheddar cheese, divided
• Crust
• 2 cans refrigerated crescent rolls
• Garlic Butter Topping
• 2 tablespoons melted butter
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley

Instructions

1. Preheat your oven or air fryer to 350°F.
2. In a large mixing bowl, combine the cooked chicken and crumbled bacon.
3. Add the softened cream cheese, sour cream, and ranch seasoning.
4. Add about 3/4 cup of the shredded cheddar cheese.
5. Mix everything together until fully combined.
6. Unroll one can of crescent dough into the bottom of a greased 9x13-inch baking dish.
7. Pinch the seams together to form one even layer.
8. Spread the chicken bacon ranch mixture evenly over the crescent dough.
9. Sprinkle the remaining shredded cheese evenly over the filling.
10. Unroll the second can of crescent dough and place it over the top.
11. Pinch any seams or tears together as best you can.
12. In a small bowl, mix the melted butter, garlic powder, and parsley.
13. Brush the garlic butter over the top crust.
14. Bake for 25 to 30 minutes, or until the crescent dough is golden brown and cooked through.
15. If the top begins browning too quickly, loosely cover it with aluminum foil for the remainder of the baking time.
16. Let the casserole rest for about 5 minutes before slicing.
17. Serve warm and enjoy.