Chicken Bacon RanchCasserole
Yes, you can have a kid-approved, keto-friendly casserole. Try our Chicken Bacon Ranch Casserole Recipe today and discover why it's a fan favorite.
Ingredients(9)
boneless, skinless chicken breasts
1½ pounds
extra-virgin olive oil
2 tablespoons
1 packet
or 3 tbsp of shaker
bell peppers, diced
2
bacon, cooked and chopped
6 slices
cream cheese
4 ounces
heavy cream
½ cup
shredded cheddar cheese, divided
2 cups
For safe meat preparation, reference the USDA website.
Steps(4)
THIS RECIPE IS AIR FRYER-FRIENDLY
Simply reduce the cooking time and temperature on your air fryer as shown here.*
Timing
Set air fryer timer for half the cooking time of a conventional oven. Add extra time for doneness if needed.
Temperature
Reduce regular oven temperature by 25° to 50° (not going below 350°) on your air fryer. If food is getting too dark, reduce by another 25°.
* Always follow manufacturer’s instructions.
- 1
Pre-heat oven to 350°F.
- 2
Using a sharp knife cut the chicken breasts into 1” cubes, then transfer to a 2-quart baking dish. Dress with olive oil and Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix, tossing to coat. Top with the bell peppers and bacon.
- 3
In a small saucepan warm the cream cheese, heavy cream, and half the cheddar cheese over a medium-low flame, whisking continuously until incorporated. Evenly pour over the chicken, then top with the remaining cheddar cheese.
- 4
Bake casserole on oven middle rack for 20–22 minutes until the chicken reaches an internal temperature of 165°F. Cool slightly, then serve.
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