Chicken Bacon Ranch Bake

Active Time: 15 minutes

Total Time:  25-30 minutes


4-6 servings

Print recipe


  • 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


  • 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!

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