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Yes, you can have a kid-approved, keto-friendly casserole. Try our Chicken Bacon Ranch Casserole Recipe today and discover why it's a fan favorite.
boneless, skinless chicken breasts
1½ pounds
extra-virgin olive oil
2 tablespoons
1 packet
or 3 tbsp of shaker
bell peppers, diced
2
bacon, cooked and chopped
6 slices
cream cheese
4 ounces
heavy cream
½ cup
shredded cheddar cheese, divided
2 cups
For safe meat preparation, reference the USDA website.
THIS RECIPE IS AIR FRYER-FRIENDLY
Simply reduce the cooking time and temperature on your air fryer as shown here.*
Timing
Set air fryer timer for half the cooking time of a conventional oven. Add extra time for doneness if needed.
Temperature
Reduce regular oven temperature by 25° to 50° (not going below 350°) on your air fryer. If food is getting too dark, reduce by another 25°.
* Always follow manufacturer’s instructions.
Pre-heat oven to 350°F.
Using a sharp knife cut the chicken breasts into 1” cubes, then transfer to a 2-quart baking dish. Dress with olive oil and Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix, tossing to coat. Top with the bell peppers and bacon.
In a small saucepan warm the cream cheese, heavy cream, and half the cheddar cheese over a medium-low flame, whisking continuously until incorporated. Evenly pour over the chicken, then top with the remaining cheddar cheese.
Bake casserole on oven middle rack for 20–22 minutes until the chicken reaches an internal temperature of 165°F. Cool slightly, then serve.
