Ingredients:

  • 3 cups cooked and shredded chicken
  • 8 slices thick-cut bacon, cooked until crisp and crumbled
  • 2 cups Cheddar/Monterey Jack blend, divided
  • 8 oz full-fat cream cheese, softened to room temperature
  • 1/2 cup full-fat sour cream
  • 1 packet (1 oz) dry Ranch seasoning mix
  • 1/4 cup low sodium chicken broth
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

  1. Pre-heat the oven to 375°F (190°C). Lightly grease a 9 x 13 inch casserole dish.
  2. Ensure the chicken is shredded and the bacon is crispy and crumbled. Set aside 1/2 cup of the shredded cheese for topping.
  3. In a large mixing bowl, combine the softened cream cheese and sour cream. Use a whisk or spatula to beat until completely smooth and lump-free.
  4. Add the Ranch seasoning mix, chicken broth, garlic powder, onion powder, salt, and pepper to the cream cheese mixture. Whisk until fully incorporated.
  5. Fold in the shredded chicken, 1 1/2 cups of the cheese blend, and the crumbled bacon (reserving a pinch for the final garnish).
  6. Spoon the mixture evenly into the prepared casserole dish. Smooth the top slightly. Sprinkle the reserved 1/2 cup of cheese evenly over the top.
  7. Bake for 25 to 30 minutes, or until the sauce is bubbly around the edges and the cheese topping is melted and lightly golden brown.
  8. Remove the casserole from the oven and let it rest, uncovered, for 10 minutes before serving. Garnish with fresh chopped parsley and reserved bacon crumbles.