Ingredients
Method
- Preheat the oven to 375°F. Sauté the diced onion in olive oil over medium heat until softened, about 5–6 minutes. Meanwhile, thaw the frozen broccoli.
- Turn the heat down to medium-low. Add almond milk to the skillet, then stir in the softened cream cheese until melted and smooth.
- Stir in the ranch seasoning mix, then add the chicken, broccoli, and bacon. Mix everything together until evenly coated.
- Transfer the mixture to a 9x9-inch baking dish. Sprinkle the shredded Colby Jack cheese on top and bake for 20 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
Notes
- This recipe uses pre-cooked chicken and bacon. We like to boil chicken in batches, shred or cube it, and freeze for quick meals. Bacon also cooks well in the oven and can be frozen for later use.
- Shredded or cubed chicken both work. A rotisserie chicken is a time-saver, though it may add a little extra saltiness.
- For seasoning, Simply Organic Ranch mix is a great all-natural option with 1 net carb, while Hidden Valley has 0 net carbs but includes some artificial ingredients.
- Leftover roast chicken or turkey makes an easy substitute.
- Always shred cheese from a block for the best melt and creamy texture.