KETO CHICKEN RANCH CASSEROLE

EASY

INGREDIENTS

– 10 oz Broccoli – 8 Bacon Strips – 2 lbs Chicken Breast – ½ cup Sour Cream – ½ cup Almond Milk – ⅔ cup Avocado Oil Mayo  – 2 cloves Garlic – 1 tsp Dried Parsley – 1 tsp Dried Dill – ½ tsp Onion Powder – 1 tsp Salt – ½ tsp Pepper – 1 cup Mozzarella – 1 cup Cheddar

Steam Broccoli

Before you start the recipe, steam your broccoli florets or boil in water for 3-4 minutes

1

Stir Fry Bacon

In a large skillet, over medium heat, stir fry the bacon pieces halfway, about 3 minutes, or until fat release into the skillet.

2

Add Diced Chicken 

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

3

Add Sauce Ingredients

Pour in unsweetened almond milk, sour cream, mayonnaise, 1/2 cup grated mozzarella, crushed garlic, dried dill, dried parsley, onion powder, salt, and pepper.

4

Stir to Melt the Cheese

Stir to melt the cheese and then simmer for 1-2 minutes or until bubbles form on the side of the skillet.

5

Pour Ranch on Broccoli

Pour the ranch sauce, chicken, and bacon over the steamed broccoli florets in a large baking dish.

6

Add Shredded Cheese

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

7

Bake Casserole

Bake in the casserole in the center of an oven preheated to 400°F (200°C) for 15 minutes or until cheese is broiled.

8

NET CARBS FAT PROTEIN

2.8 grams

28.9 grams

32.3 grams

SERVINGS

TIME

Serving: 1 Portion Makes: 8 Portions

Prep: 15 Minutes Cook: 15 Minutes

KETO CHICKEN RANCH CASSEROLE

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