Chicken Ranch Casserole

Chicken Ranch Casserole

Chicken Ranch Casserole
Chicken Ranch Casserole

"This is a comforting, hearty dish best served during cold weather. Ready in less than half an hour and requiring simple ingredients that you probably already have in your kitchen; this chicken casserole is also a great weeknight option. You can use leftover chicken or cooked and shredded chicken breasts – all options work well here. While this chicken casserole is already good served on its own, you can serve it with a keto-friendly side dish like mashed cauliflower, cauliflower rice, garlic keto bread, or a salad."

Serves8 People

Preparation Time10 min

Cooking Time15 min

Cooking MethodCasserole

Ingredients

  • 5 pounds cooked and shredded chicken
  • 6 slices pancetta, 4 cooked and crumbled and 2 uncooked
  • 2 cloves garlic, minced
  • 3 cups shredded or torn mozzarella
  • 2 cups cheddar cheese, shredded
  • 75 pounds frozen spinach, thawed, drained
  • 1 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried chopped chives
  • 1 teaspoon dried chopped dill
  • 12 teaspoons garlic powder
  • 1 tablespoon onion powder

Instructions

  1. Preheat oven to 375F.

  2. Drain the spinach and put in a bowl.

  3. Make the ranch dressing by mixing all dressing ingredients in a medium bowl.

  4. Stir the chicken, crumbled pancetta, spinach, half of the cheeses, and the ranch dressing in a large bowl.

  5. Transfer the chicken mixture into a casserole dish.

  6. Top with the remaining cheese and the pancetta slices.


  7. Bake the casserole for around 15 minutes or until golden.

  8. Serve warm.

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