CHICKEN BACON RANCH CASSEROLE RECIPE
A low carb, cheesy hen Baron Verulam ranch casserole recipe that the entire family will love. quick and clean with simply 7 common components, 5 mins prep, and options for 2 ways to make it.
It may appear a little out of season to put up a keto fowl William Maxwell Aitken ranch casserole recipe, but hear me out. that is considered one of my favorite easy keto recipes and i simply couldn’t resist. There’s sincerely most effective a week left of August, anyway! (can you agree with that? This summer season has completely flown by using.)
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| CHICKEN BACON RANCH CASSEROLE RECIPE |
When it comes to food, it doesn’t get any higher than overdue summer time. A disproportionate amount of sparkling produce is at its height round this time. I’m virtually loving my zucchini fries and eggplant lasagna presently of year.
However, fall is just around the nook! I’ve clearly been searching ahead to it increasingly more each year as i get older. (Do I sound like a grandma proper now? I’m handiest in my early 30’s. Ha.)
There’s some thing unique about the crisp climate after a hot summer, beautiful changing leaves portray the ground under your ft, and of path, the whole thing pumpkin. We’ll be making pumpkin pie earlier than we understand it!
INGREDIENTS:
Main Ingredients for Chicken Bacon Ranch Casserole:
- 2 lb Chicken breast (cooked, cubed or shredded)
- 8 slices Bacon (cooked, chopped)
- 3 cloves Garlic (minced)
- 3/4 cup Ranch dressing
- 1 cup Mozzarella cheese (shredded, divided)
- 1 cup Cheddar cheese (shredded, divided)
Version 1 with Spinach:
- 1 lb Frozen spinach (thawed, squeezed to drain well)
Version 2 with Broccoli:
- 4 cup Broccoli (cut into florets)
INSTRUCTIONS:
- Preheat the oven to 375 degrees F (191 degrees C).
- If using frozen spinach, thaw and squeeze to drain first. If using broccoli, place it into a pot of water and bring to a boil. Simmer for 1-2 minutes until bright green.
- Combine the chicken, bacon, drained spinach or broccoli, garlic, ranch dressing, and half of the shredded cheeses in a large bowl. Stir until well incorporated. Transfer to a 9x13 in (23x33 cm) glass or stoneware casserole dish. (Alternatively, you can mix everything directly in the casserole dish.)
- Top with remaining shredded mozzarella and cheddar cheeses.
- Bake for about 15 minutes, until hot and bubbly.
