Creamy Low Carb Chicken Casserole with Broccoli and Bacon
A delicious low carb casserole featuring tender chicken, crisp-tender broccoli, smoky turkey bacon, and a tangy ranch base. Perfect for weeknight dinners and meal prep.
Ingredients
Main Ingredients
- 4 cups cooked chicken, shredded or diced Use rotisserie or leftover roasted chicken for best texture.
- 5 cups broccoli florets Blanch or steam until just tender.
- 1 cup ranch dressing Use full-fat for richness; low-fat may result in thinner casserole.
- 8 slices cooked turkey bacon, chopped
- 3 cloves garlic, minced
- ½ cup shredded mozzarella
- ½ cup shredded cheddar
- ½ cup shredded cheddar for topping
- ½ cup shredded mozzarella for topping
Instructions
Preparation
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Steam or blanch the broccoli until just tender, then drain well.
- In a large bowl, mix the cooked chicken, drained broccoli, chopped turkey bacon, minced garlic, mozzarella, cheddar, and ranch dressing until evenly coated.
- Spread the mixed ingredients evenly in the prepared baking dish.
- Sprinkle the topping cheeses evenly on top.
Baking
- Bake the casserole at 375°F for 25-30 minutes until hot and bubbly with a golden top.
- Let the casserole rest for 5-10 minutes before serving.
Notes
For best storage, cool to room temperature and refrigerate. You can freeze for up to 2-3 months.