Preparation time: 15 minutes Cooking time: 35 minutes Servings: 6

Ingredients

• 2 tbsp butter

• 0.25 cup (approx. 1 oz / 28g) cooked bacon, crumbled

• 2.5 cups (approx. 10 oz / 283g) cheddar cheese, shredded and divided

• 4 oz (approx. 113g) cream cheese, softened

• 0.25 cup (60ml) heavy whipping cream

• 0.5 pack (approx. 0.5 oz / 14g) ranch seasoning mix

• 0.67 cup (160ml) homemade chicken broth

• 1.5 cups (approx. 4.5 oz / 128g) small broccoli florets

• 2 cups (approx. 11 oz / 310g) cooked grass-fed chicken breast, shredded

Directions

1. Preheat your oven to 350ºF (177ºC). Arrange a rack in the upper portion of the oven.

2. For the sauce: In a large wok or skillet, melt the butter over low heat.

3. Add the crumbled bacon, 0.5 cup of the cheddar cheese, the cream cheese, heavy whipping cream, ranch seasoning, and broth. With a wire whisk, beat until well combined.

4. Cook for about 5 minutes, stirring frequently.

5. Meanwhile, in a microwave-safe dish, place the broccoli and microwave until your desired tenderness is achieved.

6. Add the cooked chicken and steamed broccoli to the sauce in the wok. Mix until all components are well combined.

7. Remove from the heat and transfer the mixture into a casserole dish.

8. Top the chicken mixture evenly with the remaining 2 cups of cheddar cheese.

9. Bake for about 25 minutes.

10. After baking, set the oven to broiler (high).

11. Broil the chicken mixture for about 2–3 minutes, or until the cheese is bubbly and golden.

12. Serve hot.

Nutrition (per serving)

• Calories: 449

• Net Carbs: 2.3 g

• Total Fat: 33.5 g

• Saturated Fat: 20.1 g

• Cholesterol: 133 mg

• Sodium: 1001 mg

• Total Carbs: 2.9 g

• Fiber: 0.6 g

• Sugar: 0.8 g

• Protein: 31.3 g