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Easy low carb chicken casserole with golden melted cheddar and mozzarella fresh out of the oven in a 9x13 baking dish

Easy Low Carb Chicken Casserole

A cheesy, protein-packed low carb chicken casserole made with shredded chicken, crispy bacon, broccoli, and ranch dressing. Ready in 35 minutes and keto-friendly.
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Prep Time 11 minutes
Cook Time 24 minutes
Total Time 35 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 294
Ingredients Equipment Method Notes

Ingredients
  

  • 5 cups broccoli florets fresh or frozen, thawed and thoroughly drained
  • 8 slices cooked bacon chopped into 1/2-inch pieces, thick-cut recommended
  • 4 cups cooked chicken shredded or diced into 1/2-inch pieces, rotisserie chicken works great
  • 3 cloves garlic finely minced
  • 0.5 cup shredded mozzarella for casserole filling
  • 0.5 cup shredded cheddar for casserole filling, Tillamook Medium Cheddar recommended
  • 1 cup ranch dressing Hidden Valley Original Ranch recommended
  • 0.5 cup shredded cheddar for topping
  • 0.5 cup shredded mozzarella for topping

Equipment

  • 9x13 inch casserole dish
  • Large mixing bowl
  • Oven
  • Meat thermometer

Method
 

  1. Preheat oven to 375 degrees F (191 degrees C). If using frozen broccoli, thaw completely and squeeze out all excess moisture with a clean towel or paper towels. If using fresh broccoli, boil for 1 to 2 minutes until bright green, then drain well.
  2. In a large mixing bowl, combine the shredded chicken, chopped bacon, prepared broccoli, minced garlic, ranch dressing, 1/2 cup mozzarella, and 1/2 cup cheddar. Stir until everything is evenly coated.
  3. Transfer the mixture into a 9x13 inch casserole dish and spread it out into an even layer.
  4. Sprinkle the remaining 1/2 cup cheddar and 1/2 cup mozzarella evenly over the top.
  5. Bake uncovered for 15 minutes, or until the cheese on top is fully melted and bubbling around the edges and the internal temperature reaches 165 degrees F. Remove from oven and let rest 5 minutes before serving.

Notes

Rotisserie chicken saves significant prep time. Drain frozen broccoli very thoroughly to prevent a watery casserole. Assemble up to 24 hours ahead and refrigerate before baking. Freezes well for up to 3 months before baking.