Chicken Bacon Ranch Casserole (Keto, Low Carb)

[nverland]

Chicken Bacon Ranch Casserole (Keto, Low Carb)
Prep Time 15 minutes Cook Time 45 minutes Servings 6 servings

Ingredients
1 1/2 pounds boneless skinless chicken breasts (about 4) cut into <1-inch chunks
4 strips bacon
12 ounces broccoli florets
8 ounces shredded cheddar cheese
4 ounces shredded mozzarella cheese

Ranch dressing:
4 ounces mayonnaise (1/2 cup)
4 ounces sour cream (1/2 cup)
3 cloves garlic minced
2 tablespoons minced fresh parsley
1 tablespoon white vinegar
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne

Instructions
Preheat the oven to 375 F. Prepare a 9x13 inch casserole baking dish.
In a mixing bowl, combine all ranch dressing ingredients and stir until smooth. Set aside.
In a wide pan over medium heat, cook bacon slices for 5 to 10 minutes until crispy, turning them occasionally. Transfer to a paper towel lined plate to drain, reserving bacon grease on the pan. When cool, crumble into small pieces.
Add chopped chicken to the pan with bacon grease. Sauté for 5 to 10 minutes over medium to medium-high heat until cooked through, flipping and stirring frequently. Turn off the heat and set aside.
While waiting for the bacon and chicken to cook, microwave the broccoli for 3-4 minutes or until tender.
Directly in the baking dish: add chicken, broccoli, ranch dressing, about 2/3 of each cheese, and about 2/3 of the bacon. Stir everything until well-mixed. Top with remaining cheese and bacon.
Bake at 375 F until heated through and bubbling, about 25 minutes.