Easy Gluten Free Chicken Bacon Ranch Casserole #cauliflower #vegan #healthydiet #whole30 #paleo

A smooth, gooey chicken supper, pressed with a simple farm cream sauce, bacon and quite a few flavors. This gluten free chicken bacon farm dish is the ideal solace sustenance!

Do you halt abruptly when you see a fixing list that is longer than 6 or 7 fixings? Me as well. Be that as it may, this formula for gluten free chicken bacon farm dish is just somewhat longer than expected on the grounds that we're making our very own farm dressing as opposed to opening up a jug.

What's more, we're making our own farm dressing since, well, it's so much better that way, and it happens to be ludicrously simple. No cutting, no dicing.

Simply pour buttermilk, acrid cream and white vinegar in a bowl with some dried herbs and flavors, and give it a decent whisk. At that point, utilize that as a speedy marinade to cook the chicken while we heat up the pasta and make a very basic roux-thickened farm style sauce.

Easy Gluten Free Chicken Bacon Ranch Casserole #cauliflower #vegan #healthydiet #whole30 #paleo

Also try our recipe : Keto Pork Chops in Parmesan Cream Sauce #dietketo #food #parmesan #whole30 #paleo

  • 1 cup (8 fluid ounces) buttermilk
  • 1 cup (225 g) sour cream
  • 1 tablespoon white wine (or white balsamic) vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon dried dill
  • 2 tablespoons minced dried onion (or 1 tablespoon dried ground onion)
  • 1/2 teaspoon garlic powder
  • 1 pound raw skinless, boneless chicken breasts
  • 12 ounces dried gluten free rotini pasta
  • 3 ounces (about 3 strips) sliced bacon, diced
  • 3 tablespoons (42 g) unsalted butter, chopped
  • 5 tablespoons (45 g) basic gum-free gluten free flour blend (30 g superfine white rice flour + 10 g potato starch + 5 g tapioca starch/flour) (or replace with an equal amount of superfine sweet white rice flour)
  • 1 1/2 cups (12 fluid ounces) chicken stock
  • 8 ounces sharp yellow cheddar cheese, shredded
  • Chopped fresh flat-leaf parsley (optional)


  1. 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.
  2. 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.
  3. Boil the pasta. While the chicken is cooking, in a large pot of salted water, boil the pasta to an al dente texture according to the directions on the package. I used Barilla gluten free rotini pasta, and boiled it for 6 minutes. Drain the pasta, rinse it with lukewarm water and set it aside.
  4. Cook the bacon and make the sauce. In a medium-size, heavy-bottom saucepan, cook the bacon over medium-high heat until browned and crispy. Remove the cooked bacon from the saucepan and transfer to a paper towel-lined plate to drain, and discard all but 1 tablespoon of the bacon grease. Place the unsalted butter in the pan, and melt over medium heat. Add the flour blend and cook, whisking constantly, until the mixture is bubbling (about 2 minutes). Add the chicken stock in a slow, steady stream, whisking constantly. Cook, whisking occasionally, until the mixture begins to thicken (about 2 minutes more). Add the remaining ranch dressing in a slow, steady stream, whisking constantly until well-combined. Remove the saucepan from the heat.

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