Bacon Ranch Ramen Bake
This bacon ranch ramen bake is the perfect dump-and-bake meal! It's made with gluten-free ramen noodles and homemade dairy-free ranch sauce.
Ingredients
- 3 bricks gluten-free ramen
- 1 lb chicken breast cubed into small 1" pieces
- Salt and pepper
- 1 tsp dried dill
- 1 tsp dried chives sub fresh chives
- 2 tsp dried onion flakes
- 2 tsp dried parsley
- 2 tsp garlic powder
- 1 cup frozen mixed vegetables I use a mix of carrots and peast
- 1 cup chicken broth
- 1 tbsp arrowroot starch
- 1 ¾ cup full fat coconut milk canned coconut milk
- 2 tbsp lemon juice
- 1 tbsp dairy free cream cheese
For topping
- 3 slices cooked bacon chopped
- 2 tbsp parsley chopped
Instructions
- Preheat the oven to 375 F and grease an 9×13" casserole dish.
- Add the ramen bricks to the casserole dish along with the chicken, mixed vegetables, and seasonigs. Toss to coat, ensuring the chicken is well coated in the seasonings.
- Whisk the chicken broth with the arrowroot starch and pour it over the casserole dish. Add the coconut milk, lemon juice, and cream cheese. Lightly mix.
- Cover and transfer to the preheated oven. Bake in the oven for about 25 minutes. Carefully remove the cover and seperate the ramen bricks with a fork. Toss and mix well with the suace, chicken, and veggies.
- Return to the oven and bake uncovered for 10 minutes, or until the chicken reads 165 F.
- Remove from the oven and top with bacon and parsley!
Nutrition
Calories: 431kcal | Carbohydrates: 16g | Protein: 33g | Fat: 28g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 79mg | Sodium: 323mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3373IU | Vitamin C: 23mg | Calcium: 65mg | Iron: 5mg