Place Broccoli florets in a bowl. Pour water. Boil Broccoli florets for 2-3 minutes on the stove top or microwave in full power. Immediately rinse in cold water and drain.
Place broccoli florets in the bottom of a well-greased 9x9 inch casserole dish.
Combine boneless skinless chicken breasts with dried chives, onion powder, garlic powder, salt, and freshly ground black pepper. Toss well to coat evenly.
Heat 2 tablespoons of olive oil in a skillet. Add chicken pieces once the skillet gets hot. Sauté until completely cooked.
Remove chicken from the skillet and transfer to the baking dish with broccoli florets. Toss well to combine.
In the same skillet reduce the heat and pour heavy cream, ranch dressing, and cream cheese. Use a whisk to scrape the bottom of the pan. Make sure there are no brown bits left on bottom of the pan.
Cook heavy cream, ranch, and cream cheese for few minutes until it begins to thicken.
Add ½ cup shredded cheddar cheese and ½ cup shredded mozzarella cheese to the skillet. I prefer to skip salt and pepper since ranch seasoning has added salt in it. But, if you want you can add salt and pepper.
Pour this thickened sauce over broccoli and chicken. Toss well to combine.
Toss with crumbled bacon and shredded Parmesan cheese.
Bake in a preheated oven for 20 minutes or until brown and bubbly.
Allow to stand for 5-6 minutes before serving.
Video
Nutrition
Nutrition Facts
Keto Chicken Bacon Ranch Casserole
Amount Per Serving
Calories 612Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 17g106%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 16g
Cholesterol 183mg61%
Sodium 882mg38%
Potassium 847mg24%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 51g102%
Vitamin A 1666IU33%
Vitamin C 31mg38%
Calcium 344mg34%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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