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Chicken Bacon Ranch Casserole Recipe

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This recipe for Chicken Bacon Ranch Casserole is from Checketts Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 ounces Steamed Broccoli florets feet removed, cut into small florets
8 Strips Bacon chopped in pieces about 4 oz
2 lbs Diced Chicken breast
½ cup Sour Cream
½ cup Unsweetened Almond Milk
⅔ cup Avocado oil mayonnaise
2 cloves Garlic crushed
1 teaspoon Dried Parsley
1 teaspoon Dried Dill
½ teaspoon Onion powder
1 teaspoon Salt
½ tsp Pepper
1 cup Shredded mozzarella divided
1 cup Shredded cheddar
Directions:
Directions:
Before you start the recipe, steam your broccoli florets or boil in water for 3-4 minutes, they should be fork-tender but not mushy or soft. Drain and set aside.
Preheat oven to 200°C (400°F).

Grease a 1.5-liter square glass or ceramic baking dish with butter or a rectangle 13-inch (33 cm) x 9-inch (22 cm) baking dish. Set aside.

Lay the steamed broccoli florets evenly all over the baking dish. Set aside.
In a large skillet, over medium heat, stir fry the bacon pieces halfway, about 3 minutes, or until fat release into the skillet.

Stir in diced chicken and cook into the bacon fat until the meat is not pink.

Stir in unsweetened almond milk, sour cream, mayonnaise, 1/2 cup grated mozzarella, crushed garlic, dried dill, dried parsley, onion powder, salt, and pepper.
Stir to melt the cheese and then simmer for 1-2 minutes or until bubbles form on the side of the skillet.

Pour the ranch sauce over the steamed broccoli florets.

Cover the baking dish with the remaining 1/2 cup shredded mozzarella and 1 cup shredded cheddar.

Bake in the center of the oven for 15 minutes or until cheese is broiled.
Serve with chopped parsley if desired.

 

 

 

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