This keto chicken bacon ranch casserole comes together quickly for a hearty weeknight dinner that’s super satisfying and full of flavor!
Casseroles are a keto favorite because they’re easy to make and full of creamy flavor. And when you combine chicken, bacon, and ranch into one casserole, you can be sure the whole family will love it!
This delicious, satisfying dish comes together quickly in simple steps.
Added cheese gives the ranch sauce even more creaminess. And topping off the casserole with crispy baked bacon makes it even tastier.
This keto chicken bacon ranch casserole makes 6 servings, so it’s plenty to feed your family or to meal prep for the week.
Next time you need a tasty weeknight dinner, give this easy recipe a try!
🔪 Instructions
This yummy chicken bacon ranch casserole only takes a bit of prep on the stove before you bake everything together.
Prepare the broccoli and chicken
- First, the broccoli is cooked in boiling water for 5 minutes then set aside.
- Next, prep the chicken by mixing with seasonings and then sauté in oil in a large skillet until cooked throughout.
- Add minced garlic and sauté for another 30 seconds and then transfer the chicken to another dish or plate.
Making the sauce
- Add heavy whipping cream to the same skillet and use a whisk to scrape the browned bits off of the bottom of the pan.
- Cook the cream for a few minutes until it begins to thicken.
- Add shredded cheese to create a creamy cheese sauce. Mix in salt and pepper to taste if desired.
Assembling and baking the casserole
- Place the broccoli in the bottom of a well greased 9×9 casserole dish.
- Add the chicken to the casserole dish with the broccoli.
- Pour the thickened cheese mixture over the broccoli and chicken in the casserole dish. Mix everything together until the chicken and broccoli are well-coated.
- Sprinkle the remaining cheddar cheese on top of the casserole.
- Top the casserole with the crumbled bacon and parmesan cheese.
- Place the casserole in the oven and bake at 350°F for 20 minutes until browned and bubbling.
- Remove the casserole from the oven and let it rest for 5 minutes before serving.
This hearty chicken bacon ranch casserole is keto, packed with creamy flavor, and so easy to make! It may become one of your new go-to recipes.
📒 Variations
For extra flavor, you could top this casserole with chives or green onions.
You could also use different types of cheeses. Pepperjack, for example, would give the casserole a little bit of kick.
Finally, you could substitute the broccoli for cauliflower florets instead. You’ll still get a healthy serving of vegetables with a slightly different flavor.
Cauliflower is known for picking up other flavors in a dish, so it would be great in this casserole.
🥫 Storage
This low carb chicken bacon ranch casserole is a great dish to make ahead for easy weeknight dinners.
You can keep any extra in the refrigerator for several days in an airtight container. To reheat, simply place in the microwave or the oven.
Alternatively, you can place the casserole in the freezer for longer storage.
📚 Related recipes
Looking for a few more easy, delicious keto casserole recipes to whip up on a busy weeknight? Check out a few of these favorites:
- Mexican Casserole has a spicy ground beef base topped with cheese mashed faux-tatoes for an incredibly satisfying dish!
- Spaghetti Squash Casserole with Chicken features a creamy cheese sauce and can be made with your choice of low carb vegetable.
- Keto Chicken Parmesan Casserole combines the flavors of three popular Italian dishes into one tasty meal!
- Chicken and Green Bean Casserole is made with shredded chicken and green beans in a creamy cheese sauce.
- Low Carb Mexican Chicken Casserole comes together quickly with delicious Southwestern spices and plenty of cheese!
- Keto Friendly Philly Cheesesteak Casserole is another cheesy dish that makes a great weeknight meal.
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📖 Recipe
Keto Chicken Bacon Ranch Casserole
Video
Ingredients
- 2 cups broccoli florets
- 1 ½ pounds boneless skinless chicken breast cut into bite-sized pieces
- 2 teaspoons garlic minced
- 2 tablespoons olive oil
- 1 teaspoon dried parsley
- ¾ teaspoon dried chives
- ¾ teaspoon dried dill weed
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup heavy whipping cream
- 1 cup cheddar cheese shredded and divided
- ½ cup mozzarella cheese shredded
- 4 slices bacon cooked and crumbled
- 2 tablespoons Parmesan cheese grated
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F.
- Place the broccoli florets in a pot of water over medium-high heat on the stove, bring to a boil and blanch for 5 minutes. Immediately rinse in cold water and drain.
- Add the broccoli to the bottom of a well greased 9×9 casserole dish.
- Mix the chicken pieces with chives, parsley, dill weed, garlic powder, and onion powder. Toss to coat completely.
- Heat 2 tbsp of olive oil in a large skillet over medium-high heat.
- Add the seasoned chicken to the heated skillet, and saute until completely cooked through.
- Place 2 tsp of minced garlic into the pan with the chicken and saute 30 seconds longer.
- Remove the chicken from the skillet and place it into the casserole dish with the broccoli.
- Reduce the heat on the stove to medium, and add the heavy whipping cream to the same skillet you used to prepare the chicken. Use a whisk to scrape the browned bits off of the bottom of the pan.
- Cook the heavy cream for a few minutes until it begins to thicken.
- Add ½ cup of the shredded cheddar cheese and the mozzarella cheese to the skillet. Mix in salt and pepper to taste if desired.
- Pour the thickened cheese mixture over the broccoli and chicken in the casserole dish. Toss to coat well.
- Sprinkle the remaining cheddar cheese over the mixture in the casserole dish.
- Top the casserole with the crumbled bacon and parmesan cheese.
- Bake for 20 minutes until browned and bubbling.
- Let sit for 5 minutes before serving.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Paula
Love this recipe! I use a packet of Spicy Ranch – 1/2 on the chicken and 1/2 in the cream mixture – and it adds so much flavor. My kids love it – not spicy, just flavorful!!
David
Very tasty!
Marcella Jane Chabot
i used bacon bits instead, so much easier and turned out perfect. my picky son tried to eat it all, literally. hard to believe this is low-carb. my son tells me, no yucky diet food for him, lol
Stephanie
Made this tonight. Loved it. Will definitely make it again.
Aimee
This was absolutely amazing!! I did the ranch packet instead of the seasonings, and used frozen broccoli and cauliflower florets. A new favorite!!!
Abby
So. Freaking. Good. Wish I bought enough to make a second. 25 weeks pregnant, I would eat a whole one. Not bland at all!
Joan
Abby You have had your baby by now . What did you have boy or girl ?
Cindy
Could this be made with frozen broccoli?
Lisa MarcAurele
Yes. Frozen broccoli works too. You can use it right from the freezer.
Angie
I see the carbs. I am assuming that’s per serving. How much is in a serving? Thanks!
Lisa MarcAurele
A serving is 1/6th of the casserole.
Kate
Great recipe!! Will deifinetly make this again the whole family loved it!
Kelli
We found it very bland but filling and would make again,
Sherri
Can this be made in a crock pot instead?
Lisa MarcAurele
It should be fine in a crockpot, but I would add the cheese at the end of cooking.
Jessica
Great recipe! My husband and I loved this! I was wondering if I were to make ahead and freeze for cooking later in our fish house, would I make it up to the point of putting it in the oven and then freeze instead of bake? And how long would I bake a frozen or thawed meal? Thank you!
Lisa MarcAurele
It should be fine to make ahead, freeze, and bake later. I typically just add 5 to 10 minutes to the baking time.
Cecile
Can almond milk be substituted for the heavy cream?
Lisa MarcAurele
It can but I recommend adding in xanthan gum or a similar thickener as almond milk is much thinner than heavy cream.
Ron
This is a bomb a** meal. I use pepper jack cheese, and ranch seasoning mix. Next time I’m making this dish. I’m adding jalapenos. Give it a spicy kick.