Chicken Ranch Casserole
30min to prepare; 1 hour to cook; serves 4-6
INGREDIENTS
- 2 cups rotisserie chicken, shredded
- 1 can refrigerated crescent rolls
- 8 slices cooked bacon, crumbled
- 1 large tomato, chopped
- 1 cup mayonnaise
- 1 cup cheddar cheese, shredded
- 3 medium green onions, chopped
- 1 tablespoon dry ranch seasoning
PREPARATION
- Preheat oven to 400°F and lightly grease a 9×13-inch baking dish.
- Spread crescent rolls into prepared baking dish, sealing the perforated edges with your fingers. Bake until golden brown, 10 minutes.
- Meanwhile, mix together the mayo and ranch seasoning until well combined.
- In a medium bowl, combine 2/3 of the crumbled bacon, shredded chicken, and a 1/2 cup of the mayo mixture. Stir until combined.
- Spread remaining mayo mixture onto baked crescent dough, stopping 1/4 inch from the edges. Next, spread the chicken mixture, then sprinkle with tomato and cheese. Bake until cheese is hot and melted, about 10 minutes.
- Sprinkle with remaining bacon and green onions. Enjoy!
