Cheesy Chicken Delight Casserole

Makes 6 Servings with 25.86 total net carbs (or 4.31 net carbs/serving).

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Ingredients:

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• 4 boneless, skinless chicken breasts

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• 3 cups frozen broccoli florets

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• 2 cups shredded cheddar cheese (1/2 cup for topping)

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• 1 cup pork rinds

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• 4 slices thick cut bacon

 

Sauce:

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• Ranch Dressing courtesy of Wholesomeyum

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• 1 cup Mayonnaise

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• 1/2 cup Sour cream

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• 2 tsp Lemon juice

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• 2 tsp Dried parsley

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• 1 tsp Dried dill

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• 1 tsp Dried chives

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• 1/2 tsp Garlic powder

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• 1/2 tsp Onion powder

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• 1/2 tsp Sea salt

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• 1/4 tsp Black pepper

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• 1/4 cup Unsweetened almond milk (or for a nut-free version, use coconut milk beverage or watered down heavy cream)

 

Cooking:

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• Preheat oven to 375 degrees. Start by cooking the chicken - easiest option is to boil chicken breasts approx. 30 minutes until fully cooked. Remove and let cool before dicing or shredding.

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• While the chicken is cooking cook the bacon on a baking sheet lined with foil to reduce cleanup. Bake for approx. 18 until golden brown. Let dry on paper towel to reduce grease. Then chop up for topping and filler to use later.

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• While both bacon and chicken are cooking, prepare the Ranch Dressing by combining all ingredients and mixing through. I went with the watered down heavy cream vs almond milk and came out great.

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• Place pork rinds in a food processor and pulse to make a bread crumb like texture.

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• Grease casserole dish with spray or butter. Add shredded chicken, broccoli, half cheese, and half of the bacon to a mixing bowl and add ranch dressing. Mix to get the sauce covering all ingredients.

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• Pour into the greased casserole dish. Top with remaining cheese, then add the pork rind crumbs onto the cheese.

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• Bake approx. 30 minutes until the cheese is bubbly and the top is golden brown.

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