Easy Low Carb Chicken, Bacon, and Ranch Casserole
This Easy Low Carb Chicken, Bacon, and Ranch Casserole is a creamy, cheesy, and protein-packed keto-friendly meal that’s ready in under 40 minutes. Featuring tender chicken, crispy bacon, broccoli, and gooey melted cheese all combined with a rich ranch dressing base, it’s the ultimate comfort food that fits perfectly into a low carb lifestyle. Ideal for weeknights or meal prep, this dish proves that eating keto can still be indulgent and satisfying.
Equipment
- Large mixing bowl
- 9x13-inch casserole dish
- Saucepan (for blanching broccoli)
- Oven
- Cheese grater
Ingredients
- 5 cups Fresh Broccoli Florets (or thawed, well-drained frozen spinach)
- 4 cups Cooked Chicken, shredded or diced
- 8 slices Cooked Bacon, chopped
- 3 cloves Garlic, minced
- 1 cup Ranch Dressing (low-carb brand preferred)
- 1 cup Shredded Mozzarella Cheese, divided
- 1 cup Shredded Cheddar Cheese, divided
- Salt and Black Pepper, to taste
Instructions
- Preheat oven to 375°F (191°C). If using fresh broccoli, blanch for 1–2 minutes until bright green and slightly tender. Drain well. If using frozen spinach, thaw and squeeze out all excess liquid.
- In a large bowl, mix shredded chicken, chopped bacon, blanched broccoli or spinach, minced garlic, and ranch dressing until evenly coated.
- Stir in ½ cup mozzarella and ½ cup cheddar until well combined. For less cleanup, you can mix everything directly in the casserole dish.
- Transfer mixture to a 9x13-inch baking dish and spread evenly. Sprinkle the remaining mozzarella and cheddar over the top.
- Bake for 15–20 minutes, or until the cheese is melted, bubbly, and lightly golden. Cool slightly before serving.