Description
This easy low carb chicken casserole is packed with protein, rich flavor, and plenty of cheesy goodness. With only a handful of simple ingredients—chicken, bacon, broccoli or spinach, and ranch dressing—it comes together quickly and bakes in just 15 minutes. Great for busy weeknights or keto-friendly meal prep!
Ingredients
For the Casserole
- 4 cups diced or shredded cooked chicken breast (rotisserie chicken works great!)
- 8 slices bacon, cooked and chopped
- 5 cups broccoli florets OR 1 pound frozen spinach, thawed and well-drained
- 3 cloves garlic, minced
- 1 cup ranch dressing
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
For the Topping
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
Optional
- 1–3 teaspoons ranch seasoning mix (for extra punch)
Instructions
Step 1: Prepare the Vegetables
Preheat oven to 375°F (191°C).
- If using frozen spinach: Thaw completely and squeeze out excess water using a clean kitchen towel or cheesecloth.
- If using fresh broccoli: Boil in salted water for 2–3 minutes until bright green and slightly tender. Drain and set aside.
Step 2: Combine the Main Ingredients
In a large bowl (or directly in the baking dish to save dishes), mix together:
- Chicken
- Bacon
- Prepared vegetables
- Garlic
- Ranch dressing
- ½ cup mozzarella cheese
- ½ cup cheddar cheese
Add ranch seasoning if using, and stir well to combine.
Step 3: Transfer to Baking Dish
Spread the mixture evenly into a greased 9×13-inch (23×33 cm) casserole dish.
Step 4: Add Cheese Topping
Sprinkle remaining ½ cup mozzarella and ½ cup cheddar evenly over the top.
Step 5: Bake and Serve
Bake for 15–20 minutes, or until cheese is bubbly and edges are golden.
Let cool slightly, then serve warm!
Estimated Nutrition (Whole Casserole)
- Calories: 2200–2500
- Protein: 190–210 g
- Fat: 145–160 g
- Carbohydrates: 40–50 g
(Per serving values will vary based on portion size and veggie choice.)
Notes
Vegetable options: You can swap broccoli with well-drained frozen spinach, steamed cauliflower florets, or even sautéed zucchini. Just be sure to remove excess moisture from any vegetables to prevent a watery casserole.
Cheese variations: Feel free to experiment with different cheeses. Pepper Jack adds a nice kick, Monterey Jack melts beautifully, and Swiss gives a nutty flavor.
Make it ahead: This casserole can be assembled up to 24 hours in advance. Just cover and refrigerate, then bake when ready. Add 5–10 extra minutes to the bake time if baking straight from the fridge.
Freezer-friendly: Prepare and cool the casserole completely, then wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating at 350°F until hot and bubbly.
Leftovers: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warm.
Low carb tip: Double-check your ranch dressing’s nutrition label—some brands sneak in added sugars or carbs. Look for one with less than 2g carbs per serving.
Protein boost: Want even more protein? Add 1 cup of cottage cheese or Greek yogurt to the mix before baking—it blends in well and makes it extra creamy.
Add crunch: Top with crushed pork rinds or toasted almond slivers during the last few minutes of baking for a crunchy, keto-friendly topping.