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Easy Low Carb Chicken Casserole

A keto-friendly chicken casserole loaded with bacon, ranch, and cheese. Ready in 25 minutes with simple ingredients and perfect for meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 294
Ingredients Equipment Method Notes

Ingredients
  

  • 5 cups broccoli florets or substitute 1 pound thawed frozen spinach, squeezed dry
  • 8 slices cooked bacon chopped into ½-inch pieces
  • 4 cups cooked chicken shredded or diced into ½-inch pieces
  • 3 cloves garlic finely minced
  • 1 cup shredded mozzarella divided: ½ cup for mixture, ½ cup for topping
  • 1 cup shredded cheddar divided: ½ cup for mixture, ½ cup for topping
  • 1 cup ranch dressing Hidden Valley Original Ranch preferred
  • 1 tablespoon ranch seasoning optional, for extra flavor

Equipment

  • 9x13 inch casserole dish
  • Large mixing bowl
  • Large pot for boiling (if using fresh broccoli)

Method
 

  1. Preheat your oven to 375°F (191°C).
  2. Prepare your vegetables. If using fresh broccoli, bring a large pot of water to boil and blanch the florets for 1-2 minutes until bright green, then drain thoroughly. If using frozen spinach instead, thaw it completely and squeeze out all excess water using a clean kitchen towel.
  3. In a large bowl or directly in your 9x13 inch casserole dish, combine the cooked chicken, chopped bacon, prepared vegetables, minced garlic, ranch dressing, and half of the cheese (½ cup mozzarella and ½ cup cheddar). Mix everything together until well combined.
  4. If you mixed in a bowl, transfer the mixture to your casserole dish and spread it evenly. Sprinkle the remaining cheese (½ cup mozzarella and ½ cup cheddar) over the top.
  5. Bake for 15 minutes, or until the cheese on top is melted, bubbly, and starting to turn golden brown.
  6. Remove from the oven and let it cool for 3-5 minutes before serving.

Notes

Use rotisserie chicken or leftover chicken to save time. Both chicken breast and thighs work well. One rotisserie chicken yields about 3-4 cups of meat. If using frozen broccoli, thaw completely and drain excess water thoroughly. Can mix ingredients directly in casserole dish to save on dishes. Make ahead and refrigerate up to 24 hours before baking. Add 5-10 extra minutes baking time if baking straight from fridge. Store leftovers in airtight container for up to 3-4 days. Freezer-friendly: assemble but don't bake, wrap tightly, freeze for up to 3 months.