Bacon Ranch Ramen Bake
This bacon ranch ramen bake is the perfect dump-and-bake meal! It’s made with gluten-free ramen noodles and homemade dairy-free ranch sauce.
Quick Overview
- Servings: 4
- Calories: 431 cal
- Protein per serving: 33g
- Difficulty: Easy
- Diet types: Gluten-free, dairy-free & soy-free
- Flavor notes: Flavorful and comforting
Table of contents
Why you’ll love this bacon ranch ramen bake
I’m always looking for easy recipes to get dinner on the table quickly, but taste like you spent much more time on it? After my gluten-free ramen noodle bake was such a hit, I wanted to try a different flavor combo and this bacon ranch ramen bake is delicious!
It’s incredibly simple to make, and will be a total crowd-pleaser. It’s gluten-free, dairy-free, and tastes delicious. Here’s why you’ll love it…
- Quick and easy! From start to finish, this recipe is done in 3 hours (plus very minimal prep time) and it’s totally hands off. No standing over a stove!
- Gluten and soy free. Traditional chicken and broccoli is made with soy sauce, which isn’t gluten free. There’s no need to modify this recipe to make it gluten-free, it’s already done for you!
Ingredients for Bacon Ranch Ramen Bake
See the recipe card below for full information on ingredients and quantities.
- Gluten-Free Ramen. I use this gluten-free ramen.
- Chicken Breast. Make sure to cube into small 1″ pieces.
- Frozen Mixed Vegetables. I use a mix of carrots and peas.
- Arrowroot Starch.
- Coconut Milk. I recommend canned, full-fat coconut milk.
- Dairy Free Cream Cheese. This is my favorite dairy-free cream cheese to use!
How to Make Bacon Ranch Ramen Bake
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step One. Add the ramen bricks to the casserole dish along with the chicken, mixed vegetables, and seasonings and toss to coat.
Step Two. Whisk the chicken broth with the arrowroot starch and pour it over the casserole dish.
Step Three. Add the coconut milk, lemon juice, and cream cheese then cover and bake.
Step Four. Remove from the oven and top with bacon and parsley!
Michelle’s Tips & Tricks
- Adjust the sauce thickness. If your ramen bake sauce comes out too thin, simply combine 1 tsp of arrowroot starch with chicken broth, add it to the casserole dish, and toss. Add more to thicken further as needed.
- Mix up the veggies. Finely chopped broccoli and cauliflower would be a great addition to this recipe!
- Add cheese! If you can tolerate dairy, add some cheese on top and melt in the oven at the end.
Recipe FAQs
Store-bought ranch is too thin to cook the noodles, so be sure to stick with the recipe to properly cook the noodles
Canned coconut milk is higher fat and creamier, so I would stick with using the can for this recipe for a properly creamy sauce!
This recipe is best fresh, but yes, you can easily reheat it in the oven the next day. I recommend adding a small splash of coconut milk to prevent it from drying out.
Other Ramen Recipes to Try…
If you tried this Bacon Ranch Ramen Bake or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Bacon Ranch Ramen Bake
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Ingredients
- 3 bricks gluten-free ramen
- 1 lb chicken breast, cubed into small 1″ pieces
- Salt and pepper
- 1 tsp dried dill
- 1 tsp dried chives, sub fresh chives
- 2 tsp dried onion flakes
- 2 tsp dried parsley
- 2 tsp garlic powder
- 1 cup frozen mixed vegetables, I use a mix of carrots and peast
- 1 cup chicken broth
- 1 tbsp arrowroot starch
- 1 ¾ cup full fat coconut milk, canned coconut milk
- 2 tbsp lemon juice
- 1 tbsp dairy free cream cheese
For topping
- 3 slices cooked bacon, chopped
- 2 tbsp parsley, chopped
Instructions
- Preheat the oven to 375 F and grease an 9×13" casserole dish.
- Add the ramen bricks to the casserole dish along with the chicken, mixed vegetables, and seasonigs. Toss to coat, ensuring the chicken is well coated in the seasonings.
- Whisk the chicken broth with the arrowroot starch and pour it over the casserole dish. Add the coconut milk, lemon juice, and cream cheese. Lightly mix.
- Cover and transfer to the preheated oven. Bake in the oven for about 25 minutes. Carefully remove the cover and seperate the ramen bricks with a fork. Toss and mix well with the suace, chicken, and veggies.
- Return to the oven and bake uncovered for 10 minutes, or until the chicken reads 165 F.
- Remove from the oven and top with bacon and parsley!
