Broccoli Ranch Chicken Casserole

Okay, truth time: over the holiday season I went way off on my healthy eating habits. I could use the excuse that my future MIL is an awesome baker, my mom made her famous Christmas candy (more than once), the holiday celebrations were numerous, or I was enjoying Life so much I didn’t care to count calories, BUT I won’t because in all honesty there is no excuse for completely falling off the wagon. I’m back in the grind now though — and hitting the ground running fast!

In the future, I will be adding a few healthy recipe choices which I use as staples in my meal planning each month. I have been eating 80/20 with high protein and low carb food choices. (80/20 because I still want to enjoy life and food is a big part of my enjoyment.) I’ll also share each recipe’s macro stats via MyFitnessPal, in case you are as interested as I am. 🙂

I am so excited to begin adding some healthy recipes to Uncorking Peonies! And I am even more excited to introduce a recipe which has warmed the tummies of G and myself multiple times since the New Year, because it’s just that good: Broccoli Ranch Chicken.

Broccoli Ranch Chicken Bake

  • Servings: 5
  • Difficulty: easy
  • Print

Eat ALL the ranch! -quote by Ashley, at every meal

Ingredients

  • 1.5 pounds cooked chicken, cubed
  • 1 head of broccoli, cut bite-sized
  • 1/2 Tbsp garlic powder
  • 1 Tbsp minced onion
  • 1/2 Tbsp dill
  • 1 Tbsp parsley
  • 8 ounce cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayo (I always use mayo made with olive oil.)
  • 8 ounce shredded sharp cheddar

Directions

  1. Preheat oven to 350 degrees
  2. Combine cream cheese, sour cream, mayo, and spices in a large bowl, mix thoroughly
  3. Add chicken, broccoli, and 1/2 of cheese, mix well
  4. Dump mixture into a well-greased 9 x 13 baking dish
  5. Sprinkle remaining cheese on top
  6. Bake 30 minutes or until hot
  7. Serve immediately; good as leftovers as well!

1 Serving: kcal = 515, protein = 37g, carbs = 6g, fat = 37g

(Adapted from joyfilledeats.com)


I typically split the 9 x 13 baking dish into 5 sections for the entire week’s lunches. This amount keeps me full until dinner, even through my evening workout. You can also double the batch easily to have enough for more servings (like when G decides to take this as lunch also) or to make a very filling dinner with leftovers for the family.

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