Cheesy Ranch Chicken & Broccoli

Serves: 6

Chicken, broccoli, and bacon in a cheesy, creamy sauce. Don't plan on leftovers!

Dovetailing Tip: Cook Chicken 5-6 chicken breasts to prepare for the week. Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Brush both sides of chicken with oil. Bake uncovered 25 to 35 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Reduce oven heat to 350° to prepare for today's meal. Cool chicken 10 to 15 minutes. Shred 3 breasts for today, cube the remaining to use for Meal 2, Quick Chicken & Veggie Spaghetti.

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2 cups cooked chicken breasts (3 small breasts)
2 tablespoons butter
1/2 pack ranch salad dressing mix
4 ounces cream cheese, softened.
1/4 cup heavy whipping cream
2 heads fresh or frozen broccoli (about 3 cups florettes)
2/3 cup chicken broth
1/4 cup crumbled bacon
1/2 cup cheese
2 cups cheese
1/2 cup crumbled bacon


Preheat oven to 350 degrees.

In an oven-safe skillet, melt 2 tablespoons butter.

Add ranch, cream cheese, heavy whipping cream, chicken broth, 1/4 cup crumbled bacon and 1/2 cup cheese.

Use a whisk to combine ingredients and cook on low for 5 minutes.

Steam broccoli in the microwave while the ranch mixture is cooking.

Add chicken and cooked broccoli to ranch mixture and stir to combine.

Sprinkle 2 cups cheese and 1/2 cup crumbled bacon on top.

Cook in oven for 25 minutes then move to top rack.

Cook on broil 2-3 minutes until cheese is bubbly and bacon is browned.


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