Broccoli Chicken Ranch Bake
Ingredients:
2 cups cooked, shredded or cubed chicken breast (rotisserie works great!)
1 medium head broccoli, cut into small florets (about 2 cups)
1 box cooked pasta (8 oz), penne or rotini work well - Banza Pasta is a great protein option
1 cup ranch dressing (store-bought or homemade)
1/2 cup sour cream or Greek yogurt (adds creaminess)
1/2 tsp garlic powder
1/2 tsp onion powder
Salt & pepper, to taste
Optional: pinch of red pepper flakes or smoked paprika for extra flavor
1 ½ cups shredded mozzarella cheese
¼ cup grated Parmesan cheese (optional, for a richer flavor)
Instructions:
1. Prep & Cook Ingredients
Preheat oven to 375°F (190°C).
Boil Banza pasta according to package instructions until just al dente (don’t overcook—Banza can get mushy). Drain and set aside.
Steam or microwave broccoli florets for 2–3 minutes until slightly tender but still bright green. Drain and set aside.
2. Make the Sauce
In a large mixing bowl, combine:
1 cup ranch dressing
1/2 cup sour cream
Garlic powder, onion powder, salt, and pepper
Add a splash of milk if you want it a little thinner
3. Mix It All Together
To the sauce, add:
Cooked chicken
Cooked pasta
Steamed broccoli
Optional: ½ cup shredded mozzarella for an extra cheesy interior
Stir everything until well coated.
4. Assemble the Bake
Pour the mixture into a greased 9x13 baking dish.
Top evenly with the remaining mozzarella cheese and optional Parmesan.
5. Bake
Bake uncovered at 375°F (190°C) for 20–25 minutes, or until cheese is melted and bubbly.
Broil for the last 2 minutes for a golden cheesy top, if desired.
6. Serve
Let sit for 5 minutes before serving.
Garnish with chopped parsley, chives, or a drizzle of ranch if you like.