Low Carb Chicken Bake (Printable Version)
# What You'll Need:
→ Casserole
01 -
1/2 cup shredded cheddar cheese
02 -
4 cups cooked chicken breast, chopped or pulled apart
03 -
5 cups fresh broccoli florets or a pound of thawed spinach, squeeze extra water out
04 -
8 bacon slices, cooked then chopped up
05 -
1 cup ranch dressing
06 -
1/2 cup mozzarella cheese, shredded
07 -
3 garlic cloves, finely chopped
→ Topping
08 -
1/2 cup cheddar cheese, shredded
09 -
1/2 cup mozzarella cheese, shredded
→ Optional
10 -
1–3 teaspoons powdered ranch mix
# Steps to Follow:
01 -
Got frozen spinach? Let it thaw and squeeze out all the water you can. Using broccoli? Boil florets in hot water for just a couple minutes so they still look bright green, then drain them.
02 -
Crank your oven up to 375°F (about 191°C).
03 -
Toss the chicken, bacon, drained veggies, garlic, ranch, 1/2 cup of mozzarella, and 1/2 cup of cheddar into a big bowl. Stir it all up until it looks even. Love more flavor? Sprinkle in some ranch mix next.
04 -
Pour everything into a 9×13 inch (23×33 cm) dish and spread it out so it’s nice and even.
05 -
Add the last bits of mozzarella and cheddar over the whole top, cover every corner if you can.
06 -
Pop it in the oven for about 15 minutes. When it’s bubbly and super hot on top, you’re done. Dish it up right away.
# Additional Tips:
01 -
Don’t want to clean an extra bowl? Just stir everything together right inside your casserole dish.