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A cheesy, creamy low carb chicken casserole featuring broccoli and bacon, perfect for a keto-friendly, family-approved dinner that’s quick, easy, and freezer-friendly.

Ingredients

Scale
  • 5 cups broccoli florets
  • 8 slices cooked turkey bacon, chopped into ½-inch pieces
  • 4 cups cooked chicken, shredded or diced
  • 3 cloves garlic, minced finely
  • 1 cup ranch dressing
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
  2. Steam or blanch broccoli florets until tender but still crisp and drain thoroughly.
  3. Bake turkey bacon until crisp, then chop into ½-inch pieces.
  4. Shred or dice cooked chicken to yield 4 cups.
  5. Mince garlic cloves.
  6. Shred mozzarella and cheddar for the mixture and topping.
  7. Optionally warm the ranch dressing briefly to loosen it.
  8. In a large bowl, combine the chicken, broccoli, chopped bacon, minced garlic, ½ cup shredded mozzarella, ½ cup shredded cheddar, and 1 cup ranch dressing; toss gently to coat.
  9. Spread the mixture evenly in the prepared baking dish.
  10. Optional: sprinkle a little extra cheddar over the base before adding the top layer.
  11. Scatter ½ cup shredded cheddar and ½ cup shredded mozzarella evenly over the casserole.
  12. Bake for 25–30 minutes until the casserole is hot, bubbly, and cheese is golden around the edges.
  13. Let the casserole rest for 5–10 minutes before serving.

Notes

For extra creaminess, stir a splash of heavy cream, sour cream, or full-fat Greek yogurt into the ranch dressing before mixing., Using freshly shredded cheese melts better and creates a more beautiful cheese pull than pre-shredded cheese., Letting the casserole rest after baking helps it firm up for easier slicing and serving., You can assemble the casserole up to 24 hours ahead and refrigerate before baking., This casserole freezes well for up to 3 months; cool completely, wrap tightly, freeze, and reheat at 350°F until warmed through.

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