Chicken Bacon Ranch Casserole

December 31, 2018

Chicken Bacon Ranch Casserole

Print recipe
Serving Size 1 1/2 cups (makes 6 cups)
Per Serving
Calories 286 kcal
Protein 20g
Total Carbohydrate 2g
Total Fat 23g
Fibre 1g

Ingredients

  • 4 boneless skinless chicken breasts cut into (chopped into 1-inch pieces)
  • 4 thick slices bacon
  • 12oz cauliflower florets
  • 2 cloves garlic (roughly chopped)
  • 1 teaspoon salt
  • 1 tablespoon dried parsley
  • 1 tablespoon dried dill
  • 1 tablespoon dried oregano
  • 1 tablespoon garlic powder
  • 2 tablespoons minced dried onion
  • 1 tablespoon dried chives
  • 4oz mayonnaise
  • 4oz sour cream
  • 1 tablespoon apple cider vinegar

Optional

  • 8oz shredded cheddar cheese

Directions

Step 1
Preheat the oven to 375 F. Coat a 9x13 inch casserole baking dish with non stick spray or butter.
Step 2
In a mixing bowl, combine all ranch dressing ingredients and stir until smooth. Adjust seasoning if needed. Set aside.
Step 3
Heat a large cast pan on the stove and cook bacon slices for 5 to 10 minutes until crispy, turning them occasionally. Transfer to a paper towel lined plate to drain, reserve bacon grease. When bacon cool, crumble into small pieces.
Step 4
Add chopped chicken to the pan with bacon grease. Saute for 5 to 10 minutes over medium to medium-high heat until cooked through, flipping and stirring frequently. Turn off the heat, remove chicken, and set aside.
Step 5
Add cauliflower to pan and cook for 3-4 minutes or until tender.
Step 6
Add chicken, cauliflower, ranch dressing, about 2/3 of each cheese (optional), and about 2/3 of the bacon. Stir everything until well combined. Top with remaining bacon and optional cheese.
Step 7
Bake at 375 F until heated through and bubbling, about 25 minutes.
December 31, 2018 By