KETO CHICKEN BACON RANCH CASSEROLE

KETO CHICKEN BACON RANCH CASSEROLE

INGREDIENTS

MAIN INGREDIENTS FOR CHICKEN BACON RANCH CASSEROLE

• 4 cups Chicken breasts (cooked, cubed or shredded)
• 8 slices Bacon (cooked, chopped)
• 3 cloves Garlic (minced)
• 1 cup Ranch dressing
• 1 cup Mozzarella cheese (shredded, divided)
• 1 cup Cheddar cheese (shredded, divided)

VERSION 1 WITH BROCCOLI

• 5 cups Broccoli (cut into florets)

VERSION 2 WITH SPINACH

• 1 lb Frozen spinach (thawed, squeezed to drain well)

INSTRUCTIONS

1. Preheat the oven to 375 degrees F (191 degrees C).

2. 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.

3. 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.)

   Optional tip: If you like extra ranch flavor, add 1-3 teaspoons of ranch seasoning mix, in addition to the dressing.

4. Top with remaining shredded mozzarella and cheddar cheeses.

5. Bake for about 15 minutes, until hot and bubbly.

Serving size: 1 cup