With an easy ranch cream sauce, bacon and all the right spices. This gluten free chicken bacon ranch casserole is the perfect comfort food. ^^ CLICK TO READ FULL INGREDIENTS ^^ | Gluten Free | Gluten Free Diet | Gluten Free Healthy | Gluten Free Recipes For Dinner | Gluten Free Dessert | Gluten Free Bread | Gluten Free Pancakes | Gluten Free Recipes For Dinner Crockpot | Gluten Free Recipes Easy | Gluten Free Recipes For Dinner Easy | Gluten Free Recipes Ideas | #pangananku
Prep time: Cook time: Total time:
Yield: 5 Servings
Ingredients: 1/4 teaspoon freshly ground black pepper 1 tablespoon white wine (or white balsamic) vinegar 1 cup (225 g) sour cream 1/2 teaspoon kosher salt 1 cup (8 fluid ounces) buttermilk ^^ CLICK TO READ FULL INGREDIENTS ^^
Instructions:
First step is Preheat your oven to 375°F. Grease a 3-quart casserole dish and set it aside. Line a large rimmed baking sheet with parchment paper and set it aside.
And then, Make the ranch dressing and cook the chicken. In a medium-size bowl, place the buttermilk, sour cream, vinegar, salt, pepper, dill, onion and garlic powder, and whisk to combine well. This is the ranch dressing. Place the raw chicken breasts on the prepared baking sheet and spoon about 1/4 cup of the ranch dressing evenly on top of the chicken breasts. Place the chicken in the center of the preheated oven and bake until the chicken is opaque throughout and reaches 160°F on an instant-read thermometer (about 20 minutes). Remove the chicken from the oven and allow it to rest for about 5 minutes before cutting it into 1-inch square pieces. Lower the oven temperature to 350°F.
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