Easy Low Carb Chicken Casserole
This low carb chicken casserole with bacon, cheese, and broccoli is creamy, comforting, and keto-friendly. Perfect for easy dinners and meal prep.
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 frozen spinach thawed and drained
- 3 cloves garlic minced
- 1 cup ranch dressing
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
For the Topping:
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
Optional:
- 1 –3 teaspoons ranch seasoning mix for extra flavor
Instructions
Step 1: Prepare the Vegetables
- Preheat your oven to 375°F (191°C).
- If using frozen spinach, thaw completely and squeeze out all excess moisture.
- If using fresh broccoli, boil for 1–2 minutes until bright green and tender-crisp. Drain well.
Step 2: Combine the Ingredients
- In a large bowl, mix together:
- Cooked chicken
- Chopped bacon
- Prepared vegetables
- Minced garlic
- Ranch dressing
- ½ cup mozzarella and ½ cup cheddar cheese
- Add optional ranch seasoning mix if you’d like a more intense flavor. You can also mix everything directly in your casserole dish to save on cleanup.
Step 3: Assemble the Casserole
- Transfer the mixture into a greased 9×13-inch casserole dish and spread it evenly.
Step 4: Add the Cheese Topping
- Sprinkle the remaining ½ cup mozzarella and ½ cup cheddar cheese over the top.
Step 5: Bake
- Bake uncovered for 15–18 minutes, or until the casserole is heated through and the cheese is bubbling and lightly golden.
- Let it rest for a few minutes before serving.