Shredded chicken makes life so much easier.

I’m totally obsessed with using my Instant Pot to make the quickest shredded chicken – whether I want to use it for a casserole dish or chicken salad, done in 15 minutes and super tender.

A lot of people ask me, “how do you get inspiration for all of your recipes?”  Quite honestly, I just take a look at what I have in my fridge and I make it work – it’s all about practice and looking at other recipes online.  I’d suggest finding your favorite keto Facebook Group or scrolling Pinterest.

Table of Contents

Ingredients

• 2 pounds Chicken Breast, shredded
• “Ranch Dressing”
  1/2 cup Mayo
  1/4 cup Sour Cream
  Your choice of spices
• 2 cups Colby Jack Cheese, shredded
• 8 slices Thick Cut Bacon, chopped
• 4 cups Broccoli Florets

Directions

1. Preheat oven to 375.
2. Make sure you have your chicken pre-cooked and pre-shredded.  I like to use my Instant Pot – can cook frozen chicken breasts in 15-17 minutes.
3. Prepare your Ranch Dressing – mix mayo, sour cream, and spices together.
4. Add all ingredients to large bowl and combine well.
5. Pour into baking dish and top with extra cheese.
6. Bake for 20 minutes.

Nutrition Facts

• Total Servings:  12
• Serving Size:  1
• Total Carbs:  1.6g
• Net Carbs:  1.3g
• Fat:  20.2g
• Protein:  23.8g

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Additional Recipes

• Breakfast
• Lunch
• Dinner
• Dessert
• Snacks