Preparation time: 15 minutes Cooking time: 35 minutes Servings: 6
Ingredients
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2 tbsp butter
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0.25 cup (approx. 1 oz / 28g) cooked bacon, crumbled
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2.5 cups (approx. 10 oz / 283g) cheddar cheese, shredded and divided
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4 oz (approx. 113g) cream cheese, softened
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0.25 cup (60ml) heavy whipping cream
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0.5 pack (approx. 0.5 oz / 14g) ranch seasoning mix
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0.67 cup (160ml) homemade chicken broth
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1.5 cups (approx. 4.5 oz / 128g) small broccoli florets
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2 cups (approx. 11 oz / 310g) cooked grass-fed chicken breast, shredded
Directions
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Preheat your oven to 350ºF (177ºC). Arrange a rack in the upper portion of the oven.
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For the sauce: In a large wok or skillet, melt the butter over low heat.
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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.
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Cook for about 5 minutes, stirring frequently.
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Meanwhile, in a microwave-safe dish, place the broccoli and microwave until your desired tenderness is achieved.
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Add the cooked chicken and steamed broccoli to the sauce in the wok. Mix until all components are well combined.
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Remove from the heat and transfer the mixture into a casserole dish.
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Top the chicken mixture evenly with the remaining 2 cups of cheddar cheese.
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Bake for about 25 minutes.
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After baking, set the oven to broiler (high).
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Broil the chicken mixture for about 2–3 minutes, or until the cheese is bubbly and golden.
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Serve hot.
Nutrition (per serving)
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Calories: 449
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Net Carbs: 2.3 g
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Total Fat: 33.5 g
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Saturated Fat: 20.1 g
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Cholesterol: 133 mg
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Sodium: 1001 mg
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Total Carbs: 2.9 g
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Fiber: 0.6 g
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Sugar: 0.8 g
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Protein: 31.3 g
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