Chicken Bacon Ranch Casserole

This keto- and Hashimo­to-friend­ly dish is easy, quick, and does­n’t need a lot of obscure ingredients!

  • Ingre­di­ents!
  • 1.5 lb. cooked chick­en cubed or shredded
  • 1 lb. fresh broc­coli steamed and drained or frozen broc­coli, thawed and drained
  • 1 tbsp. dried minced onion
  • 1 tbsp. dried parsley
  • 1⁄2 tbsp. gar­lic powder
  • 1⁄2 tbsp. dried dill weed or 1 tbsp. fresh dill
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. pepper
  • 1⁄4 cup + 2 tbsp. bacon crumbles
  • 8 oz. cream cheese softened
  • 4 oz. sour cream
  • 4 oz. mayonnaise
  • 8 oz. shred­ded cheddar

Instructions

Pre­heat oven to 350° F. if bak­ing imme­di­ate­ly. Or you can prep ahead and keep in the refrig­er­a­tor for a day or two.

In a large bowl, com­bine cream cheese, sour cream, mayo, and spices, and mix thoroughly. 

To the cream cheese mix­ture add the chick­en, broc­coli, 3⁄4 of the cheese, and the 1⁄4 cup bacon crum­bles and mix well. 

Spray a 9 x 13 casse­role dish with non-stick­ing spray and spread the mix­ture out in the dish.

Sprin­kle remain­ing cheese and 2 tbsp. bacon crum­bles on top.

Bake at 350° F. until hot, about 35 minutes.