Chicken Free Chicken Bacon Ranch Casserole
Total time1 hr 10 min
Prep time20 min
Cook time50 min
4.5(9)
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Learn more →Ingredients
6 servings
- 6 strips bacon, cut into 1-inch pieces
- 1 ½ lb boneless, skinless chicken breasts, cut into 1-inch cubes
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 2 tbsp garlic-infused oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 ½ cups long-grain white rice, uncooked
- 2 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 cup milk
- 4 oz cream cheese, softened and cut into small pieces
- 1 tbsp dried dill
- 1 tsp dried chives
- 1 tsp onion-free seasoning salt
- 1 tsp dried parsley
- ½ tsp smoked paprika
- 1 cup cheddar cheese, shredded
Chef's tipShred it and warm it gently; dairy-free cheddar melts best baked into a dish.
For serving
- 4 scallions, green tops only, thinly sliced
Instructions
- 1
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
- 2
Cook the bacon pieces in a large oven-safe skillet over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 7–8 minutes. Transfer the bacon to a paper-towel-lined plate and pour off all but 1 tbsp of the drippings from the skillet.
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