This keto chicken bacon ranch casserole comes together quickly for a hearty weeknight dinner that’s super satisfying and full of flavor!
HOW TO MAKE THE CHICKEN BACON RANCH CASSEROLE
This yummy casserole only takes a bit of prep on the stove before you bake everything together.
Prepare the broccoli and chicken
- First, the broccoli is cooked in boiling water for 5 minutes then set aside.
- Next, prep the chicken by mixing with seasonings and then sauté in oil in a large skillet until cooked throughout.
- Add minced garlic and sauté for another 30 seconds and then transfer the chicken to another dish or plate.
Ingredients
- 2 cups broccoli florets
- 1 ½ pounds boneless skinless chicken breast cut into bite-sized pieces
- 2 teaspoons garlic minced
- 2 tablespoons olive oil
- 1 teaspoon dried parsley
- ¾ teaspoon dried chives
- ¾ teaspoon dried dill weed
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup heavy whipping cream
- 1 cup cheddar cheese shredded and divided
- ½ cup mozzarella cheese shredded
- 4 slices bacon cooked and crumbled
- 2 tablespoons Parmesan cheese grated
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F.
- Place the broccoli florets in a pot of water over medium-high heat on the stove, bring to a boil and blanch for 5 minutes. Immediately rinse in cold water and drain.
- Add the broccoli to the bottom of a well greased 9×9 casserole dish.
- Mix the chicken pieces with chives, parsley, dill weed, garlic powder, and onion powder. Toss to coat completely.
- Heat 2 tbsp of olive oil in a large skillet over medium-high heat.
- Add the seasoned chicken to the heated skillet, and saute until completely cooked through.
- Place 2 tsp of minced garlic into the pan with the chicken and saute 30 seconds longer.
- Remove the chicken from the skillet and place it into the casserole dish with the broccoli.
- Reduce the heat on the stove to medium, and add the heavy whipping cream to the same skillet you used to prepare the chicken. Use a whisk to scrape the browned bits off of the bottom of the pan.
- Cook the heavy cream for a few minutes until it begins to thicken.
- Add ½ cup of the shredded cheddar cheese and the mozzarella cheese to the skillet. Mix in salt and pepper to taste if desired.
- Pour the thickened cheese mixture over the broccoli and chicken in the casserole dish. Toss to coat well.
- Sprinkle the remaining cheddar cheese over the mixture in the casserole dish.
- Top the casserole with the crumbled bacon and parmesan cheese.
- Bake for 20 minutes until browned and bubbling.
- Let sit for 5 minutes before serving.
Notes
1 heaping tablespoon of Ranch Seasoning Mix can be used in place of the chives, parsley, dill weed, garlic powder, and onion powder.
