Ranch Chicken Casserole

This has to be one of my all time favourite recipes I have come across.  Plus a great way to get your veggies in, which makes it a great family dish.  I mix all in a bowl  before placing in the ovenproof dish as easier for me, but if you prefer, you can do it in the dish to save something else needing to be washed up. The flavours from the seasoning are absolutely incredible and not too over powering, but make go Mmmmm . Once you have made up the Ranch seasoning, it can be kept in a sealed container for up to 6 months, so you don’t need to keep making it up.  Also leftovers of the casserole will last 4 days in the fridge or up to 3 months if frozen. 

Ingredients

Makes approximately 65g

Dried Parsley	3 tbsp
Dried Chives	2 tbsp
Garlic Powder	2 tbsp
Onion Powder	2 tbsp
Dried Dill	1 tbsp

Ranch Chicken Casserole

Makes 6 Servings

Ingredients

• 1 Tablespoon Ranch Seasoning
• 230g Full-fat Sour Cream
• 1 Cauliflower (approx. 400g)
• 1 Broccoli (approx. 300g)
• 2 Tbsp Butter
• 600g Boneless Chicken
• 1 Medium Red Pepper
• 1 Medium Yellow Pepper
• 226g Grated Cheese

Instructions

1. Add the Ranch Seasoning to the sour cream in a large bowl and mix well followed by the grated cheese leaving enough to sprinkle on the top.
2. Pre-heat the oven to 190^o/375^oF/Gas Mark 5
3. Bring a saucepan to the boil and add the cauliflower and broccoli and cook for 5 minutes.  Afterwards drain and put to the side.
4. In a large frying pan add the butter and once hot add the chicken and cook on a medium to high heat for 5-7 minutes
5. Once the chicken is browned and both peppers and cook for 1-2 minutes.
6. Add the cauliflower and broccoli to the sour cream mix and stir in well. Afterwards add the chicken and peppers and mix well again.
7. Place all into an ovenproof dish and top off with the remainder of the cheese.
8. Cook for 20 minutes in the oven.

This recipe is based from one in the Keto Slower Cooker & One-Pot Meal Book, but has been altered to my personal taste and can be altered to yours.