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A creamy, cheesy, and satisfying low-carb chicken casserole featuring broccoli, bacon, ranch dressing, and melted cheeses. Perfect for weeknight dinners, meal prep, and fits keto lifestyle.

Ingredients

Scale
  • 5 cups broccoli florets (fresh preferred; if frozen, steam and drain thoroughly)
  • 8 slices cooked turkey bacon, chopped into ½-inch pieces
  • 4 cups cooked chicken, shredded or diced
  • 3 cloves garlic, finely minced
  • ½ cup shredded mozzarella
  • ½ cup shredded cheddar
  • 1 cup ranch dressing
  • ½ cup shredded cheddar (for topping)
  • ½ cup shredded mozzarella (for topping)

Instructions

  1. Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
  2. If baking bacon in the oven, cook turkey bacon while oven preheats until crispy; chop into ½-inch pieces.
  3. Steam or blanch broccoli until just tender and bright green; drain very well. If using frozen broccoli, steam and drain thoroughly to remove excess water.
  4. Shred mozzarella and cheddar if not pre-shredded. Finely mince the garlic.
  5. Shred or dice cooked chicken into bite-sized pieces.
  6. Optionally warm ranch dressing slightly to help it coat ingredients.
  7. In a large bowl, combine chicken, broccoli, chopped bacon, minced garlic, ½ cup shredded mozzarella, ½ cup shredded cheddar, and 1 cup ranch dressing.
  8. Gently toss the mixture until evenly coated with the ranch-cheese mixture.
  9. Spread mixture evenly into prepared baking dish.
  10. Optionally sprinkle a little extra shredded cheddar over casserole base.
  11. Top casserole with ½ cup shredded cheddar and ½ cup shredded mozzarella.
  12. Bake for 25–30 minutes, or until bubbling around the edges and cheese is melted and golden brown.
  13. Let casserole rest for 5–10 minutes before slicing and serving.

Notes

To make it creamier, stir a splash of heavy cream, a spoonful of sour cream, or full-fat Greek yogurt into ranch before mixing., Using freshly shredded cheese instead of pre-shredded helps cheese melt smoother and improves texture., Adding an extra layer of cheddar under the top cheese creates pockets of gooey cheese., Letting casserole rest after baking helps cheese thicken and slices hold together better., The casserole can be assembled up to 24 hours ahead and stored covered in the refrigerator before baking., Leftovers refrigerate well for up to 4 days and freeze up to 3 months (wrapped tightly)., Thaw frozen casserole overnight in fridge and reheat at 350°F until warmed through.

Nutrition

Find it online: https://mamapantry.com/creamy-low-carb-chicken-casserole-with-broccoli-and-bacon/