I didn’t think my friend should have all the fun with the chicken bacon ranch casserole, but I figured I could lighten it up:

• “Rice” one head of cauliflower. Dry fry. 
• Slice 8 ounces baby bella mushrooms. Dry fry.
• Chop one small white onion and one bulb of garlic.
• Chop and fry 6 slices of bacon. Drain.
• Cut up 1 pound of boneless, skinless chicken breast into bite size pieces. Sprinkle with 1/4 packet of dry ranch. Saute in remaining bacon grease.
• In large mixing bowl, combine all ingredients with….
  • 6 ounces nonfat plain Greek yogurt
  • 8 ounces reduced fat cream cheese
  • 3/4 packet dry ranch
• Stir in 8 ounces of shredded Swiss cheese, reserving a handful to sprinkle on top, and bake at 375* for 30 minutes, or until bubbly.

I could hardly wait for this to come out of the oven! I’m happy I opted to test out the dry fry with the cauliflower because it prevented the casserole from being as runny as some of my previous cauliflower casseroles. I do wish I had added a green vegetable, but other than that this is a definite ‘make again!’