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Home » Recipes

Creamy Ranch Chicken Casserole (made from scratch)

Made-from-Scratch Creamy Ranch Chicken Casserole on 100 Days of Real Food

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I saw a recipe circling the internet the other day for Creamy Ranch Chicken Casserole that people were pretty excited about trying. I followed the link and noticed the recipe called for several highly processed ingredients...

  • Packet of Ranch Seasoning
    INGREDIENTS: Maltodextrin, buttermilk, salt, monosodium glutamate, lactic acid, dried garlic, dried onion, spices, citric acid, less than 2% of: calcium stearate, artificial flavors, xanthan gum, carboxymethylcellulose (this one may look like a typo, but it's not), guar gum, natural flavors (soy).
    Why ranch packets are bad on 100 Days of Real Food

  • Cream of Chicken Soup
    INGREDIENTS: Chicken stock, modified food starch, contains less than 2% of: chicken fat, chicken meat, cream (milk), wheat flour, salt, vegetable oil, dehydrated whey, water, whey protein concentrate, yeast extract, flavoring, beta-carotene, soy protein isolate, sodium phosphate, celery extract, dehydrated chicken, onion extract.
    Why cream of chicken soup is bad on 100 Days of Real Food
  • Ritz Crackers
    INGREDIENTS: unbleached enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate {vitamin b1}, riboflavin {vitamin b2}, folic acid), soybean oil, sugar, partially hydrogenated cottonseed oil (a.k.a. trans fat), salt, leavening (baking soda and/or calcium phosphate), high fructose corn syrup, soy lecithin, malted barley flour, natural flavor; contains wheat, soy.
    Why Ritz crackers are bad on 100 Days of Real Food

I think we can do family dinner without artificial flavors, factory-farmed chicken, high fructose corn syrup, and partially hydrogenated oils (a.k.a. trans fat). Yes, it's a little more work... but not that much and worth it for the health of our families!

Here's how in this makeover "from scratch" version of that ever-so-popular Creamy Ranch Chicken Casserole recipe. Let me know how it goes! :)

Be sure to make this Chicken Casserole as well!

Made-from-Scratch Creamy Ranch Chicken Casserole on 100 Days of Real Food

Creamy Ranch Chicken Casserole (made from scratch)

This makeover "from scratch" version of the popular Creamy Ranch Chicken Casserole recipe features no processed ingredients. It'll definitely be a family favorite that's a big hit with the kids.
14 Reviews / 5 Average
Prep Time: 15 minutes mins
Baking Time: 30 minutes mins
Total Time: 48 minutes mins
Course: Dinner, Holiday
Cuisine: American
Method: Freezer Friendly
Diet: Egg Free, Peanut/Tree Nut-Free
Print Recipe
Servings: 6 people
Save Recipe Saved!

Ingredients
  

  • 2 pounds chicken tenderloins (boneless)
  • 4 tablespoons butter
  • ¼ cup whole-wheat flour
  • 1 tablespoon dried parsley
  • ½ teaspoon dried dill
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon dried basil
  • ¼ teaspoon pepper
  • 1 ½ cups chicken stock (we use homemade)
  • ¾ cup sour cream
  • ¾ cup cheddar (freshly grated)
  • 2 cups whole-wheat crackers (crushed (I used a combination of Triscuits, Multi-seed Original and Ak-mak ... great way to clean out your pantry!))

Instructions
 

  • Preheat oven to 375 degrees F. Place chicken in one even layer on the bottom of a rectangular baking dish.
  • In a medium skillet over medium heat, melt the butter. Whisk in the flour and stir until it begins to turn golden brown (this is called making a roux). Whisk in all the spices and cook for another 30 to 60 seconds.
  • Pour in the stock and bring to a boil. Turn down to a simmer and stir occasionally until sauce thickens to the consistency of a thick gravy, 5 to 10 minutes. Turn off the heat and mix in the sour cream and cheese.
  • Spoon the sauce over top of the chicken, sprinkle with the cracker crumbs, and bake until golden brown on top, about 25 to 30 minutes. Finish under the broiler for 1 to 2 minutes if necessary to brown the crackers at the end.
  • Serve warm with your green veggie of choice and enjoy!

Notes

We recommend organic ingredients when feasible.
Here's my recipe for homemade chicken stock.
Nutrition Facts
Nutrition Facts
Creamy Ranch Chicken Casserole (made from scratch)
Amount Per Serving
Calories 478 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 13g81%
Cholesterol 148mg49%
Sodium 775mg34%
Potassium 755mg22%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 2g2%
Protein 41g82%
Vitamin A 600IU12%
Vitamin C 2.5mg3%
Calcium 159mg16%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
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2.2K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Mandy says

    April 23, 2020 at 4:46 pm

    5 stars
    One of our favorites! I prefer to precook my chicken, and we have also added brown rice (precooked) and mixed veggies to make it a full casserole! So good!

    Reply
  2. Catie Thacker says

    March 19, 2020 at 10:32 pm

    5 stars
    My 4yr old daughter has been bragging about the yummy chicken her mommy made for over a week. This one is a winner.

    Reply
    • Lisa Leake says

      April 03, 2020 at 5:30 pm

      Yay!

      Reply
  3. Linda says

    December 18, 2019 at 3:01 pm

    5 stars
    We loved this! If I make this ahead, freeze it, then thaw overnight in the refrigerator, what is the baking time?

    Reply
    • Lisa Leake says

      April 03, 2020 at 5:31 pm

      If it's still cold from the fridge I would increase the cooking time until casserole is bubbly and chicken is cooked all the way through.

      Reply
  4. Candace True says

    June 22, 2019 at 8:41 pm

    5 stars
    This was so good and kid approved!!

    Reply
  5. Jennifer says

    June 15, 2019 at 9:44 pm

    5 stars
    So yummy, quick and easy in my book! Thank you! Putting this recipe in my regular rotaion.

    Reply
  6. jessica says

    February 06, 2019 at 6:33 pm

    5 stars
    My family loves this recipe. I add in whatever vegetables I have on hand on top of the chicken. Today was organic mixed veggies. I also subbed in chicken Left over from a whole chicken I cooked earlier in the week. It was a hit! My son's friend even asked for seconds!

    Reply
  7. Dee says

    February 02, 2019 at 11:44 am

    5 stars
    This was soooo good, and is easy to make! Perfect for a busy weeknight meal. I didn’t have dill, so I added some Italian seasoning. Even my super picky teenager loved it! Served with pasta and steamed broccoli.

    Reply
  8. Leah says

    January 18, 2019 at 10:25 am

    5 stars
    This was so good! Do you have a suggestion for the best way to reheat the leftovers?

    Reply
    • 100 Days Admin says

      January 18, 2019 at 12:13 pm

      I'd say reheat in the oven for about 20-30 minutes set at about 325-350 degrees.

      Reply
  9. Carolyn says

    December 11, 2018 at 7:43 pm

    5 stars
    My kids devoured it. Even the one who declares that chicken is the worst food ever! Definitely a keeper!

    Reply
  10. Paulette says

    December 05, 2018 at 6:00 pm

    This works better with cooked leftover chicken. I’ve tried it with raw chicken and cooked chicken. The raw chicken isn’t thoroughly cooked after 30 minutes. Good taste,

    Reply
    • Amy says

      January 02, 2019 at 11:35 am

      Paulette,
      I want to use pre cooked chicken as well. How long did you cook it for with the pre cooked chicken?

      Reply
      • Paulette says

        January 04, 2019 at 5:19 pm

        About 15 minutes

  11. Jennifer says

    November 20, 2018 at 7:04 pm

    This recipe is amazing. It is quick, easy, and all in one dish. Definitely a keeper.

    Reply
  12. Myra says

    November 08, 2018 at 9:48 am

    This sounds delicious and we already make our own ranch seasoning, so we're ahead of the game! Can't wait to try it!

    Reply
  13. Detra says

    November 05, 2018 at 4:28 pm

    Are you supposed to cook the chicken before placing the mixture on top and cooking in oven?

    Reply
    • 100 Days Admin says

      November 09, 2018 at 9:10 am

      It all gets cooked together for 25-30 minutes.

      Reply
  14. Michelle says

    November 05, 2018 at 9:27 am

    5 stars
    Delicious! Simple to make.
    This will be added to our family favorite list! Thanks!

    Reply
  15. Tiffany Warriner says

    October 23, 2018 at 10:27 am

    5 stars
    This was a hit! Thank you for the recipe and great idea.

    Reply
  16. Miriam says

    October 10, 2018 at 1:01 pm

    Do you think that adding a package of frozen vegetables to the mix would work with the roux? Or better to keep the veggies on the side?

    Reply
  17. Sarah says

    October 05, 2018 at 10:00 am

    Can this be made ahead and frozen?

    Reply
  18. Michelle Hadd says

    October 03, 2018 at 7:51 pm

    5 stars
    This was a hit with my family!! I had to sub a couple of things. I used corn starch instead of flour due to celiac. I also used chopped beef instead of chicken. We were out of chicken, but we did have a grass fed roast still in the freezer. I boiled that up in order to have the broth. I also added cooked gf noodles directly to the dish before baking. Everything else was spot on and it was absolutely delicious!! We are expecting a meat delivery from the farmer this weekend and will most definitely make this with chicken next week! So, so good!!

    Reply
  19. Jerri says

    October 02, 2018 at 8:11 pm

    We loved it! I served it with rice and green beans and used skinless boneless chicken thighs. My kids are 5,4,1 and 2 mo. Everyone including husband asked for seconds.

    Reply
  20. Katherine Nichols says

    October 02, 2018 at 7:07 pm

    This recipe has everything going for it - straightforward, no hard-to-get ingredients required and a real crowd-pleaser with its tasty sauce, succulent chicken and crunchy topping.. I made it tonight for my family and they absolutely loved it. My husband, whose usual verdict on a meal is "it was fine" (or even "it was edible" on a bad day) described it as "awesome" and my son said it was so good he could cry! It made it onto the "must have on a regular basis" list on its first outing. Five stars from me (although I also don't seem to be able to rate it).

    Reply
  21. Katie Kiesow says

    October 01, 2018 at 1:14 pm

    I used two large chicken breasts cut in half and subbed grass fed plain yogurt instead of sour cream. Turned out wonderful. Served with pasta and broccoli.

    Reply
    • Lisa says

      October 01, 2018 at 3:49 pm

      Good to know about the substitutions!

      Reply
  22. Frank mono says

    September 30, 2018 at 9:56 am

    I would love this to taste and look so delicious and I goin taste soon. very informative to ease to make this as welll. Thanks for great content and waiting for the next one as well

    Reply
  23. Johanna says

    September 29, 2018 at 9:48 pm

    Did you put the chicken in raw?

    Reply
    • Katie Kiesow says

      October 01, 2018 at 1:15 pm

      yes

      Reply
    • Lisa says

      October 01, 2018 at 3:48 pm

      Yes, raw!

      Reply
  24. LLO says

    September 29, 2018 at 11:26 am

    We LOVED it! The only change I made was to use boneless, skinless chicken thighs. Breast meat is too dry for me. (For some reason I don't seem to be able to rate this recipe but I give it 5 stars!)

    Reply
    • Lisa says

      October 01, 2018 at 3:50 pm

      5 stars
      I often prefer thighs as well. Glad it was a hit! I selected 5 stars for you :)

      Reply
  25. Deb says

    September 27, 2018 at 11:42 am

    I was so excited to try this and made this last night and we didn't love it. :( Not sure if it's because I used Trader Joe's "wheat thins" (I think Ritz-like crackers would be best) or what. But we won't be making it again. Love the idea of ditching all those toxic ingredients though!

    Reply
    • Lisa says

      October 01, 2018 at 3:53 pm

      Sorry to hear that!

      Reply
  26. Deb says

    September 26, 2018 at 8:06 pm

    Quick question: do you measure out 2 cups of crackers and then crush them. Or crush them first to make up 2 cups of crushed crackers?

    Reply
    • Lisa says

      October 01, 2018 at 3:52 pm

      2 cups crushed - good luck!

      Reply
  27. kara says

    September 26, 2018 at 3:45 pm

    I was trying to pin the recipe too and it doesn't seem to be working.

    Reply
  28. Jenny says

    September 26, 2018 at 1:16 pm

    How can I pin this recipe?

    Reply
  29. Foodie Smash says

    September 26, 2018 at 12:49 pm

    It seems like once you made the roux, you could dump it all in the crock pot, saving the sour cream and Cheese for the end.

    I'm excited to try this this weekend!

    Reply
    • Lisa says

      October 01, 2018 at 3:52 pm

      Let me know how the slow cooker version goes for you!

      Reply
  30. Val says

    September 26, 2018 at 11:59 am

    This should note that the chicken needs to be cooked first!

    Reply
    • April Heimerle says

      September 26, 2018 at 4:51 pm

      Actually, chicken should be raw (per linked post she reworked).

      Reply
    • Lisa says

      October 01, 2018 at 3:51 pm

      Chicken goes in raw (or I would've included cooking instructions).

      Reply
  31. Amy Posner says

    September 26, 2018 at 11:46 am

    Any suggestions on how to make this in an Instant Pot? I think the instructions would be similar to the Instant Pot Crack Chicken recipe.

    Reply
  32. [email protected] says

    September 26, 2018 at 4:27 am

    5 stars
    I is looking very yummy. I am big lover of chicken. I am gonna try to make this delicious Creamy chicken. Thanks Lisa

    Reply
  33. Susan says

    September 25, 2018 at 8:28 pm

    Do u put in the chicken raw or cooked

    Reply
    • April Heimerle says

      September 26, 2018 at 4:50 pm

      I had the same question! Judging by the linked post, it should be RAW TENDERLOINS or possibly CUTLETS. It said if you use breast, cooking time would need to be increased accordingly Hope this helps!.

      Reply
    • Lisa says

      October 01, 2018 at 3:51 pm

      Yes, goes in raw. Easy peasy!

      Reply
  34. Tara says

    September 25, 2018 at 2:01 pm

    I love the hidden valley ranch dip packet. Do you have a recipe that could duplicate it but healthier?

    Reply
    • cynthiakinggifford says

      September 26, 2018 at 11:05 am

      I have made Ranch from scratch for years. My family loves it! Enjoy! The right grind of onion powder seems to be the deal breaker on this recipe. You can add pepper or dill if you want..

      To make the dry mix (I usually triple the recipe and store dry mix in a bottle):
      2 T. sea salt
      5 T. dried parsley, ground to near powder
      2 T. garlic powder, fine granules but not a powder
      2 t. onion powder (Tones Brand --must be very fine--an actual powder not granular)

      To make the salad dressing:
      3 ½ t. dry mix
      ¾ c. milk
      ½ c. mayo
      ¾ c. sour cream

      Reply
    • Lisa says

      October 01, 2018 at 3:50 pm

      Here's another one: https://www.100daysofrealfood.com/recipe-ranch-flavored-dip/

      Reply

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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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