Chicken Bacon Ranch Casserole


2 lb Chicken breast (cooked, cubed or shredded)

8 slices Bacon (cooked, chopped)

3 cloves Garlic (minced)

3/4 cup Ranch dressing

1 cup Mozzarella cheese, shredded, divided

1 cup Cheddar cheese, shredded, divided

With Spinach:

1 lb Frozen spinach (thawed, squeezed to drain well)

Or With Broccoli:

4 cup Broccoli (cut into florets)

Preheat the oven to 375.

If using frozen spinach, thaw and squeeze to drain first.

If using broccoli, place it into a pot of water and bring to a boil.

Simmer for 1 to 2 minutes until bright green.

Combine chicken, bacon, drained spinach or broccoli, garlic, ranch dressing and half of the shredded cheeses in a bowl.

Stir until well incorporated.

Transfer to a 9" x 13" casserole dish. Top with remaining shredded mozzarella and cheddar cheeses. Bake for about 15 minutes, until hot and bubbly.
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