Description
Easy Low Carb Chicken Casserole is a keto-friendly dinner loaded with chicken, turkey bacon, cheese, and vegetables. Ready in 30 minutes and perfect for busy weeknights.
Ingredients
- 4 cups diced or shredded cooked chicken breast
- 8 slices cooked and chopped turkey bacon
- 5 cups broccoli florets
- 3 cloves minced garlic
- 1 cup ranch dressing
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese (for topping)
- 1/2 cup shredded cheddar cheese (for topping)
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13 inch casserole dish.
- If using fresh broccoli florets, bring a large pot of water to a boil and blanch the broccoli for 1 to 2 minutes until bright green. Drain thoroughly and pat dry with paper towels to remove excess moisture.
- Cook the turkey bacon in a skillet over medium heat until crispy, about 5 to 7 minutes. Transfer to a paper towel-lined plate to drain, then chop into small pieces.
- If cooking chicken from scratch, season chicken breasts with salt and pepper and bake at 375°F for 25 to 30 minutes until the internal temperature reaches 165°F. Let cool slightly, then dice or shred into bite-sized pieces.
- In a large mixing bowl, combine the cooked chicken, chopped turkey bacon, prepared broccoli florets, and minced garlic.
- Add the ranch dressing, 1/2 cup mozzarella cheese, and 1/2 cup cheddar cheese to the bowl. Mix everything together until evenly combined.
- Transfer the mixture to the prepared casserole dish and spread it out evenly.
- Sprinkle the remaining 1/2 cup mozzarella and 1/2 cup cheddar cheese evenly over the top of the casserole.
- Bake uncovered for 15 to 20 minutes until the cheese is melted and bubbly and the casserole is heated through to an internal temperature of 165°F.
- Remove from the oven and let the casserole cool for 5 minutes before serving.
Notes
- Use rotisserie chicken instead of cooking chicken breasts from scratch to save time.
- Replace broccoli with 1 pound of thawed and well-drained frozen spinach for a different green vegetable option.
- Swap broccoli for cauliflower florets or Brussels sprouts to vary the flavor.
- Try a combination of Monterey Jack, provolone, or Colby cheese instead of mozzarella and cheddar.
- Replace ranch dressing with a mixture of mayonnaise, sour cream, and Italian seasoning for a different flavor base.
- Add 1 to 3 teaspoons of ranch seasoning mix to the casserole for an extra flavor boost.
- Thoroughly drain all vegetables and press them with paper towels to prevent a watery casserole.
- Bake at 375°F to prevent the ranch dressing from separating.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze assembled, cooled casserole for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American