Creamy Low-Carb Chicken Casserole
A cheesy and comforting low-carb chicken casserole that's quick to prepare and perfect for weeknight dinners.
Ingredients
For the casserole
- 5 cups broccoli florets fresh or thawed frozen; if using frozen, thaw and squeeze excess water
- 8 slices cooked turkey bacon, chopped substitute regular turkey bacon or diced turkey ham
- 4 cups cooked chicken, shredded or diced rotisserie or poached works great
- 3 cloves garlic, minced or 1 tsp garlic powder
- 1/2 cup shredded mozzarella for mixing
- 1/2 cup shredded cheddar for mixing
- 1 cup ranch dressing use full-fat for creamier texture; Greek yogurt + ranch seasoning can substitute
- 1/2 cup shredded cheddar for topping
- 1/2 cup shredded mozzarella for topping
Instructions
Preparation
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Steam or blanch the broccoli until just tender (about 3–4 minutes). Drain and pat dry to avoid a watery casserole.
Mixing
- In a large bowl, combine the shredded or diced chicken, drained broccoli, chopped turkey bacon, minced garlic, ½ cup mozzarella, ½ cup cheddar, and 1 cup ranch dressing. Mix until evenly coated.
- Spread the mixture evenly into the prepared baking dish. Smooth the top with a spatula.
- Sprinkle the remaining ½ cup cheddar and ½ cup mozzarella over the top in an even layer.
Baking
- Bake for 25–30 minutes, until the casserole is hot and bubbly and the cheese is melted and lightly golden.
- Let rest 5–10 minutes before serving so it sets and slices more cleanly.
Notes
For extra creaminess, fold in 4 oz softened cream cheese with the ranch. For a dairy-free version, use a dairy-free shredded blend and a compliant ranch alternative. Avoid watery broccoli: fully drain and pat dry after steaming or blanching to prevent a soggy bake.