Low Carb Chicken Casserole
A creamy, cheesy low carb chicken casserole loaded with bacon, ranch dressing, and your choice of broccoli or spinach. Perfect for keto diets and ready in just 25 minutes.
Ingredients
- For the casserole:
- 4 cups diced or shredded cooked chicken breast
- 8 slices cooked and chopped bacon
- 5 cups broccoli florets OR 1 pound thawed frozen spinach well-drained
- 3 cloves minced garlic
- 1 cup ranch dressing
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- For the topping:
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- Optional:
- 1-3 teaspoons ranch seasoning mix for added flavor
Instructions
- Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish.
- If using fresh broccoli, blanch the florets in boiling water for 2-3 minutes until bright green. Drain well and set aside. If using frozen spinach, thaw completely and squeeze out all excess liquid using a kitchen towel.
- In a large mixing bowl, combine the diced chicken, chopped bacon, prepared vegetables, and minced garlic. Mix everything together until evenly distributed.
- Add the ranch dressing and half of both cheeses (1/2 cup mozzarella and 1/2 cup cheddar) to the bowl. If using ranch seasoning, add it now. Stir everything together until well combined.
- Transfer the mixture to your prepared baking dish and spread it evenly across the bottom.
- Bake uncovered for 15 minutes until the casserole is heated through and bubbling around the edges.
- Remove from oven and sprinkle the remaining cheese (1/2 cup mozzarella and 1/2 cup cheddar) evenly over the top.
- Return to oven for an additional 5-10 minutes until the cheese is melted and slightly golden.
- Let the casserole rest for 5 minutes before serving. This allows it to set slightly and makes serving easier.
Notes
Chicken Options: Rotisserie chicken is the easiest option - one whole chicken yields about 4 cups of shredded meat. You can also use leftover cooked chicken or turkey.
Draining Vegetables: This is crucial! Squeeze frozen spinach in a clean kitchen towel until no liquid comes out. For broccoli, drain well after blanching to prevent a watery casserole.
Make-Ahead: Assemble the casserole up to 24 hours in advance. Cover and refrigerate, then bake when ready (add 5 extra minutes to cook time if baking from cold).
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes.
Freezing: This casserole freezes well for up to 3 months. Portion into individual servings before freezing for easy meal prep.
Draining Vegetables: This is crucial! Squeeze frozen spinach in a clean kitchen towel until no liquid comes out. For broccoli, drain well after blanching to prevent a watery casserole.
Make-Ahead: Assemble the casserole up to 24 hours in advance. Cover and refrigerate, then bake when ready (add 5 extra minutes to cook time if baking from cold).
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes.
Freezing: This casserole freezes well for up to 3 months. Portion into individual servings before freezing for easy meal prep.