It’s chicken week and I wanted to jazz it up some so, I found a recipe on Pinterest that I just had to try. Bacon, Ranch, Cheese, and Chicken sounded like it would be awesome. It was!
Not only was it delicious, it was very easy to make. Since I used fresh broccoli, all I had to do was to cook and cube the chicken and then combine all the ingredients per the directions. I popped it in the oven and cleaned the kitchen while it was in the oven.
This casserole can be made in advance and refrigerated for a day or two before you bake it. Also, it taste just as good once it’s re-heated in the microwave. It’s got my stamp of approval. I would never thought that this casserole is low carb, grain free, sugar free, and gluten free.
- Preheat oven to 350 if baking immediately. Or you can prep ahead and keep in the refrigerator for a day or two.
- Combine cream cheese, sour cream, mayo, and spices in a large bowl and mix thoroughly.
- Add the chicken, broccoli, 3/4 of the cheese, and the 1/4 cup bacon crumbles and mix well.
- Dump into a 9×13 baking dish sprayed with cooking spray. Sprinkle remaining cheese and 2 T. bacon crumbles on top. Bake until hot about 35 minutes.
Recipe found at joyfilledeats.com