Easy Low Carb Chicken Casserole

Easy Low Carb Chicken Casserole

A keto-friendly chicken casserole that's filling, cheesy, and packed with protein. Uses broccoli and spinach with no pasta or grains, making it perfect for low-carb diets while still being satisfying for the whole family.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 8 portions

Course: Dinner, Main Course

Cuisine: American, Keto

Calories: 385

Ingredients Equipment Method Notes

Ingredients

5 cups broccoli florets OR 1 pound frozen spinach, thawed and drained
8 slices cooked bacon chopped into 1/2-inch pieces
4 cups cooked chicken shredded or diced into 1/2-inch pieces
3 cloves garlic finely minced
0.5 cup shredded mozzarella for mixing in
0.5 cup shredded cheddar for mixing in
1 cup ranch dressing Hidden Valley Original Ranch preferred
0.5 cup shredded cheddar for topping, Tillamook Medium Cheddar recommended
0.5 cup shredded mozzarella for topping

Equipment

9x13-inch casserole dish
Large mixing bowl
medium saucepan

Method

Preheat oven to 375°F (191°C). If using frozen spinach: thaw completely and squeeze out all excess water using a clean kitchen towel. If using fresh broccoli: boil for 1-2 minutes until bright green, then drain immediately.
In a large bowl, combine prepared vegetables, chicken, bacon, minced garlic, 1/2 cup mozzarella, 1/2 cup cheddar, and ranch dressing. Mix well until everything is evenly coated. You can also mix all ingredients directly in the casserole dish to save on cleanup.
Transfer mixture to a greased 9x13 inch casserole dish, spreading into an even layer. Press down gently to ensure even baking.
Sprinkle remaining 1/2 cup mozzarella and 1/2 cup cheddar cheeses evenly over the top, leaving about 1/2 inch from edges uncovered.
Bake for 15 minutes, or until the top is hot, bubbly, and golden-brown in spots. For extra browning, turn on broiler for final 2-3 minutes, watching carefully.
Remove from oven and let rest for 5 minutes before serving. This allows cheese to set slightly for easier serving.

Notes

Can use rotisserie chicken for convenience - one chicken yields 3-4 cups meat. Both chicken breast and thighs work well (thighs are juicier, breast is leaner). Frozen broccoli works perfectly - just thaw and drain thoroughly. Can assemble ahead and refrigerate for up to 24 hours before baking. Add 5-10 extra minutes to baking time if going straight from fridge to oven. Store leftovers in airtight container for up to 4 days. Freezes well unbaked for up to 3 months.