Let me tell you about the lifesaver that’s been getting me through busy weeknights—my go-to low carb chicken casserole. It’s quick, it’s easy, and it’s packed with flavor that even my picky eaters can’t resist. I’m all about keeping things simple in the kitchen, especially when it comes to feeding my family. This casserole? It’s a win-win. Not only is it keto-friendly, but it’s also one of those dishes that tastes even better the next day—perfect for meal prep!
I remember the first time I whipped this up. It was one of those chaotic evenings when the kids were bouncing off the walls, and I needed something fast that didn’t involve takeout. I threw together what I had in the fridge—chicken, bacon, broccoli, and a little ranch dressing—and boom! Dinner was served. Now, it’s a regular on our table. Trust me, if you’re looking for a comforting, low-carb meal that’s ready in under 30 minutes, this is it. Let’s dive in!
Table of Contents
Table of Contents
Why You’ll Love This Low Carb Chicken Casserole
Oh, where do I even start? This casserole checks all the boxes—trust me, it’s become my kitchen MVP. Here’s why:
- Crazy quick: From fridge to table in under 30 minutes—perfect for those “I forgot to plan dinner” emergencies.
- Flavor bomb: Bacon + ranch + melty cheese? Need I say more? (My kids lick their plates—every. single. time.)
- Meal-prep magic: Tastes even better reheated, so I double-batch it for easy lunches all week.
- Keto heaven: Packed with protein, low on carbs, and totally guilt-free. Pass the extra cheese, please!
Seriously, this dish is my no-fuss, always-delicious secret weapon. You’re gonna adore it.
Ingredients for Low Carb Chicken Casserole
Alright, let’s talk ingredients—this is where the magic starts. Here’s what you’ll need to make this dreamy casserole happen (and yes, every single one plays a starring role):
- 4 cups diced or shredded cooked chicken breast (leftover rotisserie chicken works wonders!)
- 8 slices cooked and chopped bacon (because everything’s better with bacon)
- 5 cups broccoli florets OR 1 pound thawed frozen spinach (well-drained—squeeze out every last drop of water!)
- 3 cloves minced garlic (fresh is best, but no judgment if you reach for the jar)
- 1 cup ranch dressing (go full-fat for maximum creaminess)
- 1/2 cup shredded mozzarella cheese (for the mix)
- 1/2 cup shredded cheddar cheese (for the mix)
- 1/2 cup shredded mozzarella cheese (for topping—because more cheese = more joy)
- 1/2 cup shredded cheddar cheese (for topping—see above!)
That’s it! Simple, right? Now let’s turn these into something amazing.
Equipment Needed
No fancy gadgets required here—just a few basics from your kitchen:
- 9×13 inch casserole dish (my trusty glass one gets the job done every time)
- Big mixing bowl (for all that cheesy, bacony goodness)
- Knife and cutting board (for bacon chopping and garlic mincing)
- Measuring cups (because eyeballing ranch dressing never ends well)
See? Told ya it was simple. Now let’s get cooking!
How to Make Low Carb Chicken Casserole
Alright, let’s get down to business – this casserole comes together so fast you’ll barely have time to set the table! Here’s my step-by-step breakdown for perfect results every time (no chef skills required).
Preparing the Vegetables
First things first – tackle those veggies! If you’re using fresh broccoli, give it a quick 1-2 minute boil until it’s bright green, then drain well. For frozen spinach? Squeeze it like you’re wringing out a wet towel – excess moisture is the enemy of a good casserole texture! I usually wrap mine in a clean dish towel and twist with all my might.
Mixing and Baking
Now the fun part! Dump your chicken, bacon, prepped veggies, garlic, ranch, and those first rounds of cheeses into a big bowl. Get in there with your hands (or a spoon if you’re fancy) and mix until every bit is coated in that creamy ranch goodness. Spread it evenly in your dish, then – this is crucial – top with the remaining cheeses so they melt into golden perfection. Bake at 375°F just until it’s bubbling at the edges – about 15 minutes does the trick in my oven. That heavenly smell means it’s time to eat!
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Crazy Delicious Low Carb Chicken Casserole in 30 Minutes
A delicious and easy low carb chicken casserole packed with protein and flavor. Perfect for a family dinner or meal prep.
- Total Time: 25 minutes
- Yield: 6 servings 1x
Ingredients
- 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
- 1/2 cup shredded mozzarella cheese (for topping)
- 1/2 cup shredded cheddar cheese (for topping)
Instructions
- Preheat oven to 375°F (191°C).
- If using frozen spinach, thaw completely and squeeze out excess water. If using fresh broccoli, boil for 1–2 minutes until bright green, then drain.
- In a large bowl, combine chicken, bacon, prepared vegetables, minced garlic, ranch dressing, and the mozzarella and cheddar cheeses. Mix well.
- Transfer mixture to a 9×13 inch (23×33 cm) casserole dish.
- Sprinkle remaining mozzarella and cheddar cheeses evenly over the top.
- Bake for about 15 minutes, or until the top is hot and bubbly.
- Remove from oven, let cool slightly, then serve.
Notes
- Use any low-carb ranch dressing to keep it keto-friendly.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 105mg
Tips for the Best Low Carb Chicken Casserole
Want to take this casserole from good to *chef’s kiss*? Here are my go-to tricks:
- Full-fat ranch is a must: It’s creamier, richer, and holds up better in the oven—low-fat versions can get watery.
- Pat that bacon dry: A quick blot with paper towels keeps the casserole from getting greasy.
- Let it cool a bit: I know it’s tempting to dive right in, but giving it 5 minutes helps everything set perfectly.
Trust me, these little details make all the difference!
Variations for Low Carb Chicken Casserole
One of my favorite things about this recipe? It’s a total chameleon! Here’s how I mix it up when I’m feeling creative (or just cleaning out the fridge):
- Veggie swaps: Toss in diced zucchini or cauliflower florets instead of broccoli – just roast them first to avoid sogginess!
- Spice it up: A handful of sliced jalapeños or a dash of cayenne gives this casserole a nice kick (my husband’s obsessed with this version).
- Mushroom magic: Sautéed mushrooms add amazing umami depth – I use them when I want something extra cozy.
The possibilities are endless – make it your own!
Serving Suggestions
This casserole is basically a full meal in one dish, but here’s how I love to round it out:
- Fresh crunch: A simple side salad with lemon vinaigrette cuts through the richness perfectly.
- Roasted veggies: Asparagus or Brussels sprouts roasted with garlic make a killer low-carb pairing. Asparagus or Brussels sprouts roasted with garlic make a killer low-carb pairing.
- Portion savvy: For keto, I stick to one generous scoop (about 1/6th of the pan) – it’s so filling!
Honestly? Sometimes we just eat it straight from the baking dish. No shame in my game!
Storing and Reheating
Here’s the best part – this casserole actually gets better as leftovers! Store it in an airtight container in the fridge for up to 3 days. When reheating, I either pop individual portions in the microwave (covered with a damp paper towel to keep it moist) or warm the whole dish in the oven at 350°F with foil on top – takes about 10 minutes to get that just-baked goodness back. Pro tip: Add a tiny splash of ranch before reheating for extra creaminess!
Nutritional Information
Okay, full disclosure – I’m no dietitian, but here’s the nutritional breakdown per serving (about 1/6th of the pan) based on my calculations:
- Calories: 420
- Protein: 35g (hello, muscle fuel!)
- Carbs: 8g (with 2g fiber – keeping it keto-friendly)
- Fat: 28g (mostly the good kind from cheese and bacon)
Remember, these are estimates – your exact numbers might vary depending on brands and measurements. But hey, it’s delicious and nutritious!
Frequently Asked Questions
I get asked about this low carb chicken casserole all the time – here are the answers to the most common questions that pop up in my kitchen (and my DMs!):
- “Can I use canned chicken?” Absolutely! Just drain it well and pat dry with paper towels – the texture will be slightly different, but still delicious in a pinch.
- “How can I reduce the sodium?” Easy! Use low-sodium bacon, make your own ranch dressing, and cut back on the cheese topping by half.
- “Will frozen broccoli work?” Sure thing – just thaw and squeeze out excess water like you would with spinach. No need to pre-cook!
- “Can I freeze this casserole?” You bet! Assemble it (without baking), wrap tightly, and freeze for up to 2 months. Add 10 extra minutes to the baking time when cooking from frozen.
Still got questions? Drop them in the comments – I’m happy to help troubleshoot!
Share Your Feedback
Did you love this low carb chicken casserole as much as my family does? Rate it below and tag me on social media—I’d love to see your creations! Tag me on social media
