Why I Love This Recipe

I love this casserole because it checks all the boxes — it’s creamy, cheesy, low in carbs, and packed with protein and veggies. The ranch dressing adds a tangy, savory layer that blends beautifully with the chicken and broccoli, and the bacon brings in just the right amount of smoky crunch. It’s also super easy to customize, and I can mix everything in one dish to save time on cleanup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Casserole Base

broccoli florets
cooked bacon, chopped
cooked chicken, shredded or diced
garlic, minced
shredded mozzarella cheese
shredded cheddar cheese
ranch dressing (I use Hidden Valley Original Ranch)

Topping

shredded mozzarella cheese
shredded cheddar cheese

Directions

I preheat the oven to 375°F (191°C).
If I’m using fresh broccoli, I blanch it in boiling water for 1–2 minutes until bright green, then drain it well.
In a large mixing bowl, I combine the shredded chicken, chopped bacon, broccoli, minced garlic, ranch dressing, and half of the mozzarella and cheddar cheeses. I stir everything together until fully mixed.
I transfer the mixture to a 9×13-inch casserole dish, spreading it out evenly.
I sprinkle the remaining shredded cheddar and mozzarella cheeses over the top.
I bake the casserole for about 15 minutes, until the cheese is melted and bubbly.
After removing it from the oven, I let it cool for a few minutes before serving.

Servings and Timing

This recipe makes 8 servings.

Prep time: 11 minutes
Cook time: 24 minutes
Total time: 35 minutes

Total calories for the entire casserole are 2350 kcal, which works out to around 294 calories per serving, depending on portion size and specific ingredients used.

Variations

Add Heat: I stir in a pinch of red pepper flakes or chopped jalapeños for some spice.
Extra Veggies: I mix in spinach, cauliflower rice, or bell peppers for added fiber and flavor.
Swap the Dressing: Sometimes I use Caesar or blue cheese dressing instead of ranch for a twist.
Dairy-Free Version: I use dairy-free cheese and a plant-based dressing to make it more allergy-friendly.
Herb Boost: I add dried parsley, dill, or Italian seasoning for a more herbaceous flavor.

Storage/Reheating

Fridge: I store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer: This casserole freezes well. I portion it into containers, let it cool completely, and freeze for up to 3 months.
Reheating: I reheat individual servings in the microwave or warm larger portions in the oven at 350°F until heated through.

FAQs

Can I use rotisserie chicken?

Yes! Rotisserie chicken is a great shortcut. I just shred it and toss it in — no extra cooking required.

Can I make this ahead of time?

Absolutely. I assemble the casserole, cover it, and store it in the fridge for up to a day. When I’m ready to eat, I bake it as directed.

Is this keto-friendly?

Yes, this casserole is low in carbs and high in fat and protein, making it a great fit for keto and other low-carb diets.

What’s the best cheese to use?

I like using cheddar and mozzarella for a great melt and flavor combo, but Monterey Jack, provolone, or gouda work well too.

Can I skip the bacon?

Sure! If I’m avoiding pork, I leave it out or swap in turkey bacon or even crispy pancetta for a similar texture.

Conclusion

This Easy Low Carb Chicken Casserole is everything I want in a weeknight meal — fast, flavorful, and full of cheesy, comforting goodness. Whether I’m serving it fresh out of the oven or reheating leftovers for lunch, it’s a recipe I keep coming back to. Simple ingredients, bold flavor, and hardly any cleanup — what’s not to love?