Chicken Bacon Ranch Casserole
Course: Dinner, Main Course
Cuisine: American, Keto
Keyword: bacon ranch, Chicken Bacon Ranch Casserole, chicken casserole, easy casserole, low carb casserole
- 4 cups Boneless skinless chicken breasts cooked cubed or shredded
- 8 slices Bacon cooked chopped
- 3 cloves Garlic minced
- 1 cup Ranch dressing store-bought or homemade
- 1 cup Mozzarella cheese shredded divided
- 1 cup Cheddar cheese shredded divided
- 5 cups Broccoli cut into florets or use 1 lb frozen spinach thawed and drained
Preheat the oven to 375°F (191°C).
If using frozen spinach, thaw and squeeze to drain. If using broccoli, bring it to a boil in a pot of water and simmer for 1-2 minutes until bright green.
In a large bowl, combine the chicken, bacon, garlic, ranch dressing, spinach or broccoli, and half of the shredded cheeses. Stir to combine.
Pour the mixture into a 9x13-inch casserole dish. (You can also mix directly in the casserole dish to save time.)
Top with the remaining mozzarella and cheddar cheeses.
Bake for 15 minutes, or until the casserole is hot and the cheese is bubbly.
This dish is perfect for a quick weeknight dinner and can be customized with spinach or broccoli. The ranch flavor shines through, and it's ideal for keto or low-carb diets. Freeze leftovers for up to 3 months!
Serving: 1 Serving | Calories: 447kcal | Carbohydrates: 6g | Protein: 37.3g | Fat: 35.8g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 130mg | Sodium: 870mg | Potassium: 680mg | Fiber: 1.6g | Sugar: 1.3g | Vitamin A: 18IU | Vitamin C: 25mg | Calcium: 25mg | Iron: 10mg