Ranch Bacon Chicken Casserole
Ingredients
- 1 tablespoon olive oil
- 1.5 pounds chicken * cut into bite-size pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups broccoli florets
- 6 slices bacon * cooked and crumbled
- 8 ounces cream cheese * at room temperature
- 2 cloves garlic * minced
- 1 1/4 cups cheddar cheese * shredded, divided
- 1/2 cup Hidden Valley® Original Ranch
Instructions
- Preheat your oven to 350°F.
- Grease the inside of a 9×9-inch square casserole dish or a 9x13-inch casserole dish with butter.
- Heat the olive oil in a large skillet over medium-high. Season the chicken with salt and pepper and add to the hot skillet.
- Cook until the chicken is no longer pink in the center, about 7-9 minutes. Transfer to the prepared casserole dish.
- While the chicken is cooking, bring a medium saucepan filled 2/3rds of the way with water to a boil. Add the broccoli, cover, and cook for about 2 minutes or until bright green.
- Drain and transfer to the casserole dish with the chicken, along with half of the crumbled bacon.
- In a small bowl, mix the cream cheese, garlic, 1 cup of the cheddar cheese, and Hidden Valley Ranch dressing until well combined.
- Spread the mixture evenly over the chicken and broccoli as best as you can.
- Sprinkle on the remaining 1/4 cup of cheddar cheese and bacon.
- Cover the casserole dish tightly with aluminum foil and bake for 20-30 minutes or until hot and bubbly.
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