- Cook Bacon & Broccoli (Note 3): Fry bacon slices in large skillet (Note 4) over medium heat until crispy, flipping occasionally, 5 to 10 minutes. Meanwhile, microwave broccoli until tender, 3 to 4 minutes (Note 5). Transfer crispy bacon to paper towel lined plate to drain, reserving bacon grease in skillet. When cool, crumble bacon into small pieces.
- Cook Chicken: Cut chicken into bite-sized pieces (less than 1 inch) and add to skillet with bacon grease. Cook over medium-high heat until cooked through, stirring frequently, 5 to 10 minutes. Turn off heat.
- Assemble Casserole (Note 6): Preheat oven to 375 F. In 9×13-inch casserole baking dish, add cooked chicken (leaving liquid behind in skillet) and dry ranch seasoning. Toss together until well-seasoned. Add broccoli, ranch dressing, mozzarella, 1/2 of cheddar, and 1/2 of bacon. Carefully stir together in baking dish until well-mixed. Top with remaining cheddar and bacon.
- Bake & Serve: Bake at 375 F until casserole is heated through, about 25 minutes. Let stand at room temperature until bubbling ceases, then serve (Note 7).
|Makes 6 Servings|
|Amount Per Serving (1.75 cups):|
|Calories 570 (58% from fat)|
|Total Fat 37g||57%|
|Saturated Fat 13g||65%|
|Net Carb 7g|
|Total Carb 9.5g||3%|
|Dietary Fiber 2.5g||9%|