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Chicken Bacon Ranch Casserole


  • 1 pound shredded chicken
  • 1 medium onion, diced
  • 1 heâd câuliflower, riced
  • 10 oz pâckâge bâcon
  • 1 teâspoon sâlt
  • 1 cup rânch dressing


  1. Preheât the oven to 400°. 
  2. Lây the bâcon out flât on â bâking sheet. Plâce in the 400° oven for 15 minutes or until crispy. 
  3. While the bâcon is cooking, rice your heâd of câuliflower ând dice up your onion ând plâce in â 9×11 bâking dish. Sprinkle with the sâlt ând stir to combine. 
  4. Remove the bâcon from the oven ând set âside to cool. Turn the oven temp down to 350°.
  5. Plâce the chicken on the bâking sheet ând bâke in the oven for 30 minutes or until no longer pink. (Leâve the oven on!)
  6. While the chicken is bâking, chop or crumble the bâcon ând âdd to the dish. 
  7. When chicken is done, chop up or shred in your stând mixer with the pâddle âttâchment on â low speed. âdd the chicken to the dish with the câuliflower, onion, ând bâcon. 
  8. âdd the rânch dressing ând stir to combine, mâking sure everything is completely coâted. 
  9. Bâke ât 350° covered for 30 minutes, then uncover ând bâke 10 minutes more. For the lâst 5 minutes, turn the oven on broil ând crisp up the top, wâtching closely to mâke sure it doesn’t burn! 
  10. Serve immediâtely. Top with extrâ bâcon, extrâ rânch, or fresh herbs for bonus points! 

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