KETO BACON RANCH CHICKEN CASSEROLE RECIPE

KETO BACON RANCH CHICKEN CASSEROLE RECIPE

This is an excellent recipe to use when you make chicken and have plenty leftover for another meal to feed the whole family.

KETO BACON RANCH CHICKEN CASSEROLE RECIPE INGREDIENTS
1 1/2 cups precooked chicken, shredded

16 oz bag of frozen cauliflower florets ( or riced cauliflower)

1/4 cup bacon, cooked and chopped into small pieces (or 1/2 cup if you really enjoy bacon)

16 oz jar of Alfredo sauce (you can do a premade jar or make this Homemade Keto Alfredo Sauce recipe)

1/2 tsp Xanthan Gum

1/2 cup sour cream

3 tablespoons this Homemade Ranch Seasoning recipe (or one packet of Ranch seasoning mix)

1 cup Monterey Jack Cheese. shredded

1/2 cup Colby or Mexican blend cheese, shredded

2 tsp green onion or parsley, chopped (garnish)

KETO BACON RANCH CHICKEN CASSEROLE RECIPE INSTRUCTIONS
Preheat the oven to 375 degrees.

In a medium bowl combine the alfredo sauce, Ranch seasoning mix, sour cream, and xanthan gum. Mix it together until all the ingredients fully combine.

Add the frozen cauliflower and shredded chicken. Mix it until all the cauliflower and chicken is fully coated with the cream mixture.

Pour the mixture into a 9 x 11 casserole dish.

Top with both types of shredded cheese and bacon crumbles.

Bake at 375 degrees for about 35 minutes (only 25 to 30 minutes if you are using fresh cauliflower instead of the frozen mix)

Remove from the oven and top with parsley or green onions. Allow it to cool for about 5 minutes before serving.

 

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