Low Carb Chicken, Bacon & Ranch Casserole
4 half chicken breasts (or 2 whole) already cooked
8 pieces cooked bacon, diced
2 cups ranch dressing
1 tablespoon garlic powder
1/4 teaspoon pink Himalayan salt
1/2 teaspoon black pepper
1 cup sour cream
1 can artichoke hearts, drained
12 oz bag frozen brussels sprouts
1/4 cup parmesan cheese
Preheat oven to 350 degrees Fahrenheit
Grease a glass 9x13 casserole dish.
Cook the frozen brussels sprouts down in a sauté pan until they are defrosted. Allow to cool completely.
Make sure your canned artichokes are completely drained. Slice them into quarters and set aside.
Chop your cooked chicken into 1" cubes and put into a large mixing bowl. Add in the brussels, artichokes, garlic powder, sour cream and ranch dressing. Mix well. Add in the diced bacon and mix well.
Evenly pour into your greased casserole dish and smooth out. Top with the parmesan cheese and cover with foil and bake for one hour.
Remove foil and return to the oven for 15 mins.
Serve and enjoy!
Serves 8-10 people