Ingredients:

  • 3 cups (450 g) cooked chicken breast, shredded
  • 8 slices (120 g) bacon, cooked until crispy and chopped
  • 1 cup (120 g) frozen broccoli florets, thawed and drained
  • 1 tbsp (15 g) unsalted butter
  • 8 oz block (225 g) cream cheese, softened
  • 1/2 cup (120 ml) heavy whipping cream
  • 2 tbsp (30 g) keto-friendly ranch seasoning mix
  • 1 tsp (5 ml) garlic powder
  • Salt and black pepper, to taste
  • 1 cup (120 g) shredded sharp cheddar cheese
  • 1/2 cup (60 g) shredded mozzarella cheese

Instructions:

  1. Preheat your oven to 190°C (375°F). Lightly grease the 9x13 inch baking dish.
  2. Cook the bacon until perfectly crispy. Drain the fat and chop the bacon into small pieces. Ensure the cooked chicken is thoroughly shredded and any excess moisture is squeezed out of the thawed broccoli.
  3. Place the softened cream cheese, heavy cream, and butter in a medium saucepan over low heat. Stir continuously until the mixture is smooth and completely melted.
  4. Remove the sauce mixture from the heat. Whisk in the ranch seasoning mix, garlic powder, salt, and pepper until fully incorporated.
  5. In a large mixing bowl, combine the shredded chicken, chopped crispy bacon, and thawed broccoli florets.
  6. Pour the warm ranch sauce mixture over the chicken and bacon mixture. Stir well until everything is evenly coated in the creamy sauce.
  7. Stir in about 3/4 cup (90g) of the cheddar cheese and half of the mozzarella into the mixture.
  8. Scrape the entire mixture into the prepared baking dish, spreading it into an even layer.
  9. Sprinkle the remaining cheddar and mozzarella cheese evenly over the top of the casserole.
  10. Bake in the preheated oven for 25 to 30 minutes, or until the sauce is bubbly around the edges and the cheese topping is melted and golden brown.
  11. Remove the casserole from the oven and let it rest for 5–10 minutes before slicing and serving. This allows the sauce to thicken up.