Creamy Low Carb Chicken Casserole with Broccoli and Bacon
A creamy, cheesy casserole packed with protein and veggies, perfect for busy weeknights or meal-prepping.
Ingredients
Main Ingredients
- 5 cups broccoli florets (fresh or thawed frozen; blanching recommended) Blanching recommended for best texture.
- 8 slices cooked turkey bacon, chopped Substitute regular turkey bacon if preferred.
- 4 cups cooked chicken, shredded or diced Rotisserie chicken works great.
- 3 cloves garlic, minced Or use 1 tsp garlic powder.
- 1/2 cup shredded mozzarella Mixed into filling.
- 1/2 cup shredded cheddar Mixed into filling.
- 1 cup ranch dressing Use full-fat for creamier texture.
- 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 just until tender-crisp (about 2–3 minutes). Drain well and pat dry.
- In a large bowl, combine the cooked chicken, drained broccoli, chopped turkey bacon, minced garlic, ½ cup mozzarella, ½ cup cheddar, and 1 cup ranch dressing. Toss until everything is evenly coated.
Baking
- Spread the mixture evenly into the prepared baking dish, pressing slightly to level.
- Sprinkle the top evenly with the remaining ½ cup cheddar and ½ cup mozzarella.
- Bake for 25–30 minutes, until the casserole is hot and bubbly and the top is lightly golden.
- Remove from the oven and let rest for 5–10 minutes before serving.
Notes
Store leftovers in the refrigerator for up to 3–4 days. For freezing, cool to room temperature, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.