Easy Low Carb Chicken Casserole Recipe

Introduction

This easy low carb chicken casserole is a comforting, cheesy dish packed with broccoli, bacon, and tender chicken. It’s perfect for a quick weeknight dinner or meal prep when you want something satisfying without the carbs.

Ingredients

• 5 cups broccoli florets
• 8 slices cooked bacon, chopped into 1/2-inch pieces
• 4 cups cooked chicken, shredded or diced into 1/2-inch pieces
• 3 cloves garlic, finely minced
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1 cup ranch dressing (such as Hidden Valley Original Ranch)
• For the topping:
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese

Instructions

1. Step 1: Preheat your oven to 375°F (191°C). Prepare the vegetables by boiling the broccoli florets for 1–2 minutes until bright green, then drain well. If you prefer, you can use 1 pound of thawed frozen spinach instead—just thaw it completely and squeeze out any excess water.
2. Step 2: In a large bowl, combine the cooked chicken, chopped bacon, prepared vegetables, minced garlic, ranch dressing, and the 1/2 cup each of shredded mozzarella and cheddar cheese. Mix everything thoroughly. You can also mix all ingredients directly in a 9×13 inch (23×33 cm) casserole dish to save on cleanup.
3. Step 3: Transfer the mixture to the casserole dish if you haven’t mixed it there already. Spread it out evenly.
4. Step 4: Sprinkle the remaining 1/2 cup shredded mozzarella and 1/2 cup shredded cheddar cheese evenly over the top of the casserole.
5. Step 5: Bake in the preheated oven for about 15 minutes, or until the cheese topping is melted, hot, and bubbly. Let the casserole cool slightly before serving.

Tips & Variations

• For extra flavor, add a pinch of ranch seasoning mix to the filling. You can also swap out the broccoli for well-drained frozen spinach.
• Use rotisserie chicken to save time on cooking the chicken from scratch.
• Try adding a handful of chopped green onions or a sprinkle of crushed red pepper flakes for a subtle kick.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the casserole in the oven at 350°F (175°C) for about 10-15 minutes until heated through, or microwave individual portions until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the point of baking and refrigerate it for a few hours. When ready, simply bake as directed, adding a few extra minutes if it’s chilled.

Can I freeze this casserole?

This casserole can be frozen before baking. Cover tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking as usual.

Easy Low Carb Chicken Casserole Recipe

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★★★★★

4.9 from 115 reviews

This easy low carb chicken casserole is a delicious, hearty dish perfect for a comforting meal without the extra carbohydrates. It features tender cooked chicken, crispy bacon, fresh broccoli or spinach, creamy ranch dressing, and a cheesy topping baked to bubbly perfection. Ready in under an hour, it’s a family-friendly, keto-friendly casserole that’s simple to prepare and sure to satisfy.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

For the Casserole:

• 5 cups broccoli florets (or 1 pound thawed frozen spinach, well-drained)
• 8 slices cooked bacon, chopped into 1/2-inch pieces
• 4 cups cooked chicken breast, shredded or diced into 1/2-inch pieces
• 3 cloves garlic, finely minced
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1 cup ranch dressing (Hidden Valley Original Ranch recommended)

For the Topping:

• 1/2 cup shredded cheddar cheese (Tillamook Medium Cheddar preferred)
• 1/2 cup shredded mozzarella cheese

Instructions

1. Prepare Vegetables: Preheat your oven to 375°F (191°C). If using fresh broccoli, boil for 1–2 minutes until bright green and then drain. If using frozen spinach, thaw completely and squeeze out all excess water for best texture.
2. Combine the Main Ingredients: In a large bowl, mix together the cooked chicken, chopped bacon, prepared vegetables, minced garlic, ranch dressing, and the shredded mozzarella and cheddar cheeses. Stir well until all ingredients are evenly distributed. Optionally, add ranch seasoning if desired. You can also mix directly in the casserole dish to save washing dishes.
3. Transfer to Casserole Dish: Pour and spread the mixture evenly into a 9×13 inch (23×33 cm) casserole dish to prepare for baking.
4. Add the Cheese Topping: Sprinkle the remaining shredded mozzarella and cheddar cheeses evenly over the top of the casserole for a melty, golden crust.
5. Bake and Serve: Bake in the preheated oven for about 15 minutes or until the cheese topping is hot, bubbly, and lightly golden. Remove from the oven and let cool slightly before serving for best flavor and texture.

Notes

• You can swap broccoli for spinach depending on preference or availability.
• Cook and chop bacon and chicken ahead of time to speed up preparation.
• Use ranch seasoning to boost flavor if desired.
• Make sure to drain cooked greens well to avoid a watery casserole.
• For a lower fat option, use reduced-fat cheeses and a light ranch dressing.

Keywords: low carb chicken casserole, keto chicken casserole, easy chicken casserole, broccoli chicken bake, chicken bacon casserole, ranch chicken bake