Low Carb Chicken Casserole

This low carb chicken casserole is my go-to weeknight dinner when I want something creamy, cheesy, and completely satisfying without the carb overload. Loaded with tender chicken, crisp broccoli, and ranch-smothered cheese, it delivers all the comfort food vibes with just 4-6 net carbs per serving.

I started making this casserole when I needed a meal prep solution that actually tasted indulgent. The first time I pulled it from the oven, that golden, bubbling cheese top had my family circling the kitchen. Now it’s in our regular rotation because it feels like a cheat meal but keeps us on track. The combination of turkey bacon, ranch dressing, and double cheese creates this incredible savory flavor that makes you forget you’re eating low carb. It reheats beautifully, freezes like a dream, and honestly tastes even better the next day when all those flavors have melded together.

What You’ll Need to Make This Casserole

I always prep my ingredients before starting because this low carb chicken casserole comes together quickly once you begin mixing. Using rotisserie chicken is my biggest time-saver, and I recommend full-fat ranch and freshly shredded cheese for the creamiest results.

• 5 cups broccoli florets (fresh or frozen, thawed and drained well)
• 8 slices cooked turkey bacon, chopped into bite-sized pieces
• 4 cups cooked chicken, shredded or diced (rotisserie works perfectly)
• 3 cloves garlic, minced (fresh tastes best)
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1 cup ranch dressing (full-fat for keto)
• 1/2 cup shredded cheddar cheese (for topping)
• 1/2 cup shredded mozzarella cheese (for topping)

Pro tip: I always hand-shred my cheese from a block instead of using pre-shredded. The anti-caking agents in bagged cheese can prevent that smooth, gooey melt we’re after in this chicken casserole.

How to Make This Cheesy Low Carb Dish

I recommend getting everything measured and ready before you preheat your oven. This method ensures your casserole bakes evenly and develops that perfect golden crust.

Step 1: Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter or cooking spray. This prevents sticking and makes cleanup easier.

Step 2: Steam or blanch your broccoli florets until just tender, about 3-4 minutes. They should still have a slight bite since they’ll cook more in the oven. Drain them thoroughly and pat dry with paper towels. Excess moisture will make your low carb chicken casserole watery, so this step is crucial.

Step 3: In a large mixing bowl, combine your 4 cups of cooked chicken, 5 cups of drained broccoli, 8 slices of chopped turkey bacon, and 3 cloves of minced garlic. Add 1/2 cup mozzarella, 1/2 cup cheddar, and 1 cup of ranch dressing. Toss everything gently until every piece is evenly coated in that creamy ranch mixture. The coating should look uniform and glossy.

Step 4: Spoon your chicken and broccoli mixture evenly into your prepared baking dish, spreading it out to the edges. Press it down slightly so it bakes evenly.

Step 5: Sprinkle the top generously with 1/2 cup shredded cheddar and 1/2 cup shredded mozzarella. This double cheese layer creates that irresistible bubbly, golden crust that makes this casserole so special.

Step 6: Bake in your preheated oven for 25-30 minutes. You’ll know it’s done when the casserole is hot and bubbly throughout, with golden brown edges and fully melted cheese on top. The edges should be just starting to crisp.

Step 7: Let the casserole rest for 5-10 minutes before serving. I know it’s tempting to dig in immediately, but this resting period helps everything firm up and makes scooping much easier. The flavors also intensify as it sits.

Perfect Pairings for Your Keto Casserole

This low carb chicken casserole is rich and filling, so I like to serve it with lighter, fresh sides that complement the creamy texture.

Simple green salad: A mix of crisp lettuce, arugula, and spinach with olive oil and fresh lemon juice cuts through the richness beautifully and adds refreshing crunch.

Roasted green beans: Tossed with garlic and olive oil, they bring a slight sweetness and crispy texture that contrasts nicely with the soft casserole.

Cauliflower mash: This classic keto side mirrors traditional mashed potatoes and soaks up all that cheesy ranch goodness from the casserole.

Steamed asparagus with lemon: The bright citrus flavor and tender-crisp texture balance the savory, creamy main dish perfectly.

Sautéed mushrooms: Earthy and meaty, they add another layer of umami that enhances the turkey bacon and cheese flavors.

Low carb dinner rolls: Made with almond flour, these let you enjoy the casserole almost like a pot pie filling while keeping your meal keto-friendly.

More Delicious Low Carb Recipes to Try

This low carb chicken casserole pairs beautifully with other keto-friendly comfort dishes that keep carbs low while delivering maximum flavor. For another satisfying casserole option, try the hearty Chicken and Spinach Casserole with Cream Cheese, which features similar creamy textures with a delicious spinach twist.

When planning your weekly meal prep alongside this chicken casserole, consider making Crispy Parmesan Chicken with Rich Garlic Sauce for variety, or the protein-packed Chicken and Broccoli Bowls with Creamy Garlic Sauce which uses similar ingredients in a different format. For soup lovers seeking low carb options, the Creamy Cajun Potato Soup offers bold flavors that complement this casserole perfectly when served together for a complete keto-friendly meal.

Keeping Your Casserole Fresh

I recommend letting your low carb chicken casserole cool to room temperature before storing. Transfer it to an airtight container and refrigerate for up to 4 days. The flavors actually deepen overnight, making leftovers taste even better.

For reheating, I prefer using the oven at 350°F until warmed through, about 15-20 minutes covered with foil. This maintains the texture better than microwaving, though the microwave works fine for individual portions in a pinch. If you’re reheating from frozen, thaw overnight in the refrigerator first.

This casserole is incredibly freezer-friendly. Let it cool completely, then wrap tightly in plastic wrap followed by aluminum foil. It freezes beautifully for up to 3 months. Pro tip: I often assemble the entire dish up to 24 hours ahead, keep it covered in the fridge, then bake it fresh when I’m ready to serve. This makes weeknight dinners effortless.

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