This recipe scales down some of the fat and calories in the traditional crack chicken recipe with the use of cauliflower rice. In addition, if you use 2% Fairlife® milk in lieu or regular milk, it keeps the carbs down.


Recipe Summary

20 mins
1 hr
1 hr 20 mins
1 casserole


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Season chicken with salt and pepper.

  • Bring a large pot of lightly salted water to a boil. Add chicken breasts, reduce heat, and simmer until no longer pink in the centers and juices run clear, about 15 minutes.

  • While chicken cooks, steam cauliflower rice in its package in the microwave on high power for 5 minutes. Let cool slightly.

  • Combine milk and ranch dressing mix in a mixing bowl. Mix in cooked cauliflower rice. Mix in 1/2 cup Mexican cheese and cream cheese.

  • Chop bacon and chicken; add to the mixing bowl with green onions and combine. Pour contents into the prepared dish. Sprinkle remaining Mexican cheese on top.

  • Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes.

Cook's Notes:

You can use any casserole cheese or Cheddar instead of Mexican if preferred.

You can bake, boil, or pan-fry chicken in bacon grease. Your preference!

Nutrition Facts

291 calories; protein 25.7g; carbohydrates 8.1g; fat 17g; cholesterol 89.6mg; sodium 742.1mg. Full Nutrition