Chicken Bacon Ranch Bake
Active Time: 15 minutes
Total Time: 25-30 minutes
4-6 servings
- Fluted Pie Mold or any Mold 2qt capacity
- Medium Perforated Baking Sheet
boncook.com
Ingredients
- 5 lbs. chicken breast
- 2 cups broccoli florets
- 6 slices bacon
- 1 package ranch mix
- 1 cup heavy whipping cream
- 5 cups shredded cheese (cheddar or colby jack)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F and place Mold on Medium Perforated Baking Sheet, set aside.
- Cook chicken until internal temperature reaches 165°F and set aside.
- Cook broccoli until tender when pierced with a fork.
- Cook bacon last, set aside and drain fat.
- Leave the bacon residue in the pan and pour in 1 cup heavy whipping cream. Stir until bubbly and thickened. Open ranch package and pour into the heavy whipping cream. Stir until combined and immediately add 1 cup shredded cheese to mixture. Once cheese is melted remove from heat, cover and set aside.
- Chop chicken and bacon and place into any Mold of choice.
- Pour cheese/heaving whipping cream mixture onto the chicken and bacon and stir until chicken and broccoli is coated.
- Chop more of the bacon and sprinkle over mixture.
- Lastly, cover mixture with remaining ½ cup of shredded cheese.
- Place Mold onto Perforated Baking Sheet and place in oven for 10-15 minutes or until cheese is melted.
Serve immediately and enjoy an easy low carb meal!
