CHICKEN BACON RANCH CASSEROLE RECIPE (QUICK & EASY) – 2 WAYS

Most of the time, August would seem a little early to start talking about comforting keto casserole recipes. But, I’ve been fighting off a cold for about a week now, and it has been raining a lot. I hope this doesn’t mean that summer is already totally over!
If you’re not sure what that is, I teamed up with an amazing crew of other bloggers to share four easy bacon recipes this month! If you missed the others, check out the zucchini noodle salad with bacon, Caprese salad skewers with bacon, and 7-layer salad recipe from the past few weeks.

NGREDIENTS

• Click on the underlined text below to buy ingredients!
• Main Ingredients for Chicken Bacon Ranch Casserole
• 2 lb Chicken breast (cooked, cubed or shredded)
• 8 slices Bacon (cooked, chopped)
• 3 cloves Garlic (minced)
• 3/4 cup Ranch dressing
• 1 cup Mozzarella cheese (shredded, divided)
• 1 cup Cheddar cheese (shredded, divided)
• Version 1 with Spinach
• 1 lb Frozen spinach (thawed, squeezed to drain well)
• Version 2 with Broccoli
• 4 cup Broccoli (cut into florets)
• US Customary - Metric

INSTRUCTIONS

1. More tips about this recipe in the post above!
2. Preheat the oven to 375 degrees F (191 degrees C).
3. If using frozen spinach, thaw and squeeze to drain first. If using broccoli, place it into a pot of water and bring to a boil. Simmer for 1-2 minutes until bright green.
4. Combine the chicken, bacon, drained spinach or broccoli, garlic, ranch dressing, and half of the shredded cheeses in a large bowl. Stir until well incorporated. Transfer to a 9x13 in (23x33 cm) glass or stoneware casserole dish. (Alternatively, you can mix everything directly in the casserole dish.)
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for full instruction please see : www.wholesomeyum.com

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