Ingredients (8)
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boneless, skinless chicken breasts 1½ pounds
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extra-virgin olive oil 2 tablespoons
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bell peppers, diced 2
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bacon, cooked and chopped 6 slices
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cream cheese 4 ounces
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heavy cream ½ cup
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shredded cheddar cheese, divided 2 cups
Steps (4)
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.
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1Pre-heat oven to 350°F.
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2Using 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.
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3In 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.
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4Bake casserole on oven middle rack for 20–22 minutes until the chicken reaches an internal temperature of 165°F. Cool slightly, then serve.
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