Looking for a low-carb dinner that won’t derail your goals or spark complaints from the family? I totally get it. After a long day, the last thing I want is to juggle complicated recipes or spend hours cooking. That’s why this easy Low Carb Chicken Casserole has become a weeknight hero at our house.
It’s cheesy, comforting, packed with protein, and the best part? Nobody even realizes it’s low-carb. My kids happily go back for seconds, and I love that it makes delicious leftovers for the next day’s lunch.
💛 Why You’ll Love This Low Carb Casserole
- Keto-friendly: No pasta or grains—just protein, veggies, and flavor.
- Protein-packed: Chicken, bacon, and cheese make this meal super satisfying.
- Veggie-loaded: Broccoli and spinach bring nutrients (and sneak in those greens).
- Quick prep: Use rotisserie chicken and pre-cooked bacon to save time.
- Make-ahead magic: Prep it earlier in the day and pop it in the oven when ready.
🍗 What Chicken Works Best?
You’ve got options! Use cooked chicken breasts for a leaner dish or go with thighs for extra flavor. A shredded rotisserie chicken is a total time-saver and works perfectly here.
If cooking from scratch, you can bake your chicken at 375°F for 25–30 minutes or poach it until cooked through. Just make sure to cool slightly before dicing or shredding.
👩🍳 Watch Out for These Common Mistakes
- Too much moisture: Drain spinach and broccoli well. Press them with paper towels to remove extra liquid—this keeps your casserole from turning watery.
- Cheese timing: Don’t add all the cheese at once. Save half for the topping to get that gooey, golden layer.
- Overcooked broccoli: Parboil fresh florets for 2–3 minutes, or use frozen ones still slightly icy to avoid mushiness.
- Baking too hot: Stick to 350°F–375°F to prevent separation from the ranch dressing and ensure even cooking.
🥦 Ingredient Swaps & Tips
- Protein: Try turkey breast or turkey bacon for variety.
- Cheese: Swap in Monterey Jack, provolone, Colby, or whatever melty cheese you love.
- Dressing: Don’t love ranch? Use mayo and sour cream with a sprinkle of Italian seasoning.
- Veggies: Cauliflower, Brussels sprouts, or sautéed zucchini also work great.
❓ FAQ
Do I need to cook the broccoli first?
Yes! Boil fresh florets for 2–3 minutes, or add frozen broccoli straight to the dish slightly frozen to prevent sogginess.
Why is my casserole watery?
It’s usually from spinach! Squeeze it out really well—use a kitchen towel or cheesecloth.
Can I use rotisserie chicken?
Absolutely! It’s a huge time-saver. Shred about 4 cups and you’re good to go.
🕒 Quick Look at the Recipe
- Prep Time: 15–20 minutes
- Cook Time: 15–20 minutes
- Total Time: 30–40 minutes
- Difficulty: Easy
📝 Ingredients
For the casserole:
- 4 cups cooked chicken (shredded or diced)
- 8 slices cooked bacon, chopped
- 5 cups broccoli florets or 1 lb frozen spinach (well-drained)
- 3 cloves garlic, minced
- 1 cup ranch dressing
- 1/2 cup shredded mozzarella
- 1/2 cup shredded cheddar
For topping:
- 1/2 cup shredded mozzarella
- 1/2 cup shredded cheddar
Optional:
- 1–3 tsp ranch seasoning mix
👩🍳 How to Make It
Step 1: Prep the veggies
- Preheat oven to 375°F.
- Thaw and drain spinach well, or parboil broccoli florets for 2–3 minutes and drain.
Step 2: Mix it up
- In a large bowl, combine chicken, bacon, veggies, garlic, ranch dressing, mozzarella, and cheddar.
- Add ranch seasoning if using.
- (Pro tip: Mix directly in the casserole dish to save a bowl!)
Step 3: Assemble
- Spread the mixture in a 9×13 inch casserole dish.
- Top with the remaining cheese.
Step 4: Bake
- Bake for 15–20 minutes until hot and bubbly.
- Let cool slightly before serving.
🍽️ Estimated Nutrition (Whole Casserole)
- Calories: 2200–2500
- Protein: 190–210g
- Fat: 145–160g
- Carbs: 40–50g
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