Looking for a dinner that won’t derail your low-carb goals? I’ve been making this chicken casserole every other week since discovering how well bacon and ranch work together in a baked dish. It’s the kind of recipe that saved me on nights when I had leftover rotisserie chicken and needed something satisfying without the carb crash.
Table of Contents
Ingredients for Easy Low Carb Chicken Casserole
I always use rotisserie chicken for this recipe because it cuts prep time in half and adds extra flavor. For the cheese, my preference is a combination of sharp cheddar and whole milk mozzarella for the best melt and flavor balance.
For the casserole:
- 5 cups broccoli florets (or substitute 1 pound thawed frozen spinach, squeezed dry)
- 8 slices cooked bacon, chopped into ½-inch pieces – I recommend cooking your bacon until crispy for better texture
- 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) – In my experience, the full-fat version gives the creamiest results
- 1 tablespoon ranch seasoning (optional, for extra flavor)
Equipment needed:
- 9×13 inch casserole dish
- Large mixing bowl
- Large pot for boiling (only if using fresh broccoli)
Step-by-Step Instructions
I recommend mixing everything directly in your casserole dish to save on cleanup. It works just as well and means one less bowl to wash.
Step 1: Preheat your oven to 375°F (191°C).
Step 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. This step is crucial because excess moisture will make your casserole watery.
Step 3: In a large bowl (or directly in your 9×13 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. The mixture should look creamy and evenly coated.
Step 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.
Step 5: Bake for 15 minutes, or until the cheese on top is melted, bubbly, and starting to turn golden brown. You’ll know it’s ready when you see the edges bubbling.
Step 6: Remove from the oven and let it cool for 3-5 minutes before serving. This helps the casserole set slightly and makes it easier to portion.
What to Serve with Easy Low Carb Chicken Casserole
This casserole is hearty on its own, but pairing it with the right sides creates a complete low-carb meal.
Simple Side Salad: A crisp green salad with vinaigrette adds freshness and cuts through the richness of the cheesy casserole. The acidity balances the creamy ranch flavor perfectly.
Cauliflower Rice: If you want to bulk up your meal without adding carbs, cauliflower rice soaks up the creamy sauce from the casserole beautifully. It also adds extra vegetables to your plate.
Roasted Vegetables: Try Sheet Pan Sausage and Veggies or roasted Brussels sprouts for added fiber and nutrients. The caramelized edges provide a nice textural contrast.
Garlic Bread: For family members not following low-carb, serve some Garlic Bread Rolls on the side. They’re perfect for soaking up any extra sauce.
Zucchini Noodles: Spiralized zucchini makes a light, low-carb base that complements the rich casserole without overwhelming your plate.
Storage & Serving Tips
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The casserole actually tastes even better the next day as the flavors have more time to meld together.
For reheating, I recommend using the oven at 350°F for about 10-15 minutes to maintain the texture. You can also microwave individual portions for 2-3 minutes, though the cheese won’t be quite as bubbly. Pro tip: add a splash of water before microwaving to prevent drying out.
This casserole freezes beautifully. Assemble it completely but don’t bake, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. You can bake it straight from frozen at 350°F for 45-60 minutes, or thaw overnight in the fridge and bake as directed (adding 5-10 extra minutes to the baking time).
FAQs
Can I use frozen broccoli instead of fresh?
Yes. Thaw it completely and drain excess water thoroughly before mixing. Frozen broccoli works just as well and saves prep time.
What other low-carb vegetables work in this casserole?
Cauliflower florets, zucchini chunks, or bell peppers all work well. Just make sure to pre-cook watery vegetables like zucchini to remove excess moisture.
Can I make this dairy-free?
You can substitute dairy-free cheese and use a dairy-free ranch dressing, though the texture will be slightly different. The casserole will still be flavorful from the bacon and garlic.
Easy Low Carb Chicken Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F (191°C).
- 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.
- In a large bowl or directly in your 9×13 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.
- 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.
- Bake for 15 minutes, or until the cheese on top is melted, bubbly, and starting to turn golden brown.
- Remove from the oven and let it cool for 3-5 minutes before serving.
