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Creamy low carb chicken casserole with broccoli and bacon in a 9x13 baking dish with golden melted cheddar and mozzarella on top

Low Carb Chicken Casserole with Broccoli and Bacon

Creamy low carb chicken casserole loaded with broccoli, turkey bacon, ranch, and melted cheese. An easy keto dinner the whole family will love -- ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 5 cups broccoli florets fresh preferred; if using frozen, steam and drain thoroughly, pressing out excess moisture
  • 8 slices turkey bacon cooked and chopped; bake at 400F for 15 minutes while prepping
  • 4 cups cooked chicken shredded or diced; rotisserie chicken recommended
  • 3 cloves garlic minced
  • 0.5 cup shredded mozzarella freshly shredded for best melt; for casserole filling
  • 0.5 cup shredded cheddar freshly shredded preferred; for casserole filling
  • 1 cup ranch dressing Hidden Valley Original recommended; warm slightly before mixing for better coating
  • 0.5 cup shredded cheddar for topping
  • 0.5 cup shredded mozzarella for topping

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Steamer or pot for blanching
  • Measuring cups and spoons
  • Cheese grater
  • Meat thermometer

Method
 

  1. Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
  2. Steam or blanch broccoli florets for 3 to 4 minutes until just tender and bright green. Drain very thoroughly -- excess moisture will make the casserole watery.
  3. In a large mixing bowl, combine cooked chicken, drained broccoli, chopped turkey bacon, minced garlic, 1/2 cup mozzarella, 1/2 cup cheddar, and ranch dressing. Warm ranch slightly before mixing for even coating.
  4. Spread the mixture evenly into the prepared baking dish. Do not pack tightly.
  5. Sprinkle topping cheddar and mozzarella evenly over the surface.
  6. Bake uncovered for 25 to 30 minutes until the top is golden and the edges are bubbling. Internal temperature should reach 165°F.
  7. Remove from oven and let rest 5 to 10 minutes before serving to allow the casserole to firm up for clean scooping.

Notes

For extra creaminess, stir a splash of heavy cream or sour cream into the ranch before mixing. Freshly shredded cheese melts far smoother than pre-shredded. Casserole can be assembled up to 24 hours ahead and refrigerated unbaked -- let sit at room temperature for 20 minutes before baking. Freeze leftovers tightly wrapped for up to 3 months; thaw overnight in fridge and reheat at 350°F to 165°F internal temperature.