In the fresh meat case
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Prep Time: 10 min
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Cook Time: 22 min
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Serves 8
In the fresh meat case
Ingredients
2 tbsps. Extra Virgin Olive Oil
1 packet Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet
2 Bell Peppers, Diced
6 slices Bacon, Cooked And Chopped
4 oz. Cream Cheese
1/2 cup Heavy Cream
2 cups Shredded Cheddar Cheese, Divided
Pre-heat oven to 350°F.
Using a sharp knife cut the chicken breasts into 1” cubes, then transfer to a 2-quart baking dish. Dress with olive oil and Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix, tossing to coat. Top with the bell peppers and bacon.
In a small saucepan warm the cream cheese, heavy cream, and half the cheddar cheese over a medium-low flame, whisking continuously until incorporated. Evenly pour over the chicken, then top with the remaining cheddar cheese.
Bake casserole on oven middle rack for 20–22 minutes until the chicken reaches an internal temperature of 165°F. Cool slightly, then serve.
Chicken Bacon Ranch Casserole
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