This Low-Carb Chicken Casserole is the ultimate comfort food without the carb overload. Tender chunks of chicken nestled in a creamy sauce with fresh vegetables and melted cheese create a satisfying meal that won’t derail your healthy eating goals. It’s the perfect weeknight dinner solution when you’re craving something hearty but want to keep things light.
I developed this recipe during my own low-carb journey, and it quickly became a family favorite that even the carb-lovers request regularly. The best part? It’s endlessly customizable while still delivering that classic casserole comfort we all crave.
Why You’ll Love This
- Ready in just 45 minutes from start to finish – perfect for busy weeknights
- Naturally low-carb and keto-friendly while still being incredibly satisfying
- One-dish meal means minimal cleanup afterward
- Great for meal prep – it reheats beautifully for lunches throughout the week
- Easily customizable with whatever low-carb vegetables you have on hand
Ingredients
- 4 cups diced or shredded cooked chicken breast
- 8 slices cooked and chopped bacon
- 5 cups broccoli florets or 1 pound thawed frozen spinach
- 3 cloves minced garlic
- 1 cup ranch dressing
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F. If using spinach, drain well. If using broccoli, blanch 1-2 minutes.
- Combine chicken, bacon, vegetables, garlic, ranch, and half the cheese.
- Transfer mixture to 9×13 inch casserole dish.
- Sprinkle remaining cheese over casserole.
- Bake 15 minutes until hot and bubbly. Let cool slightly before serving.
Tips & Variations
- Swap chicken for turkey or even ground beef for a different flavor profile
- Try different cheese combinations – pepper jack adds a nice kick, while mozzarella creates a stretchy, gooey topping
- Make it dairy-free by using coconut cream and dairy-free cheese alternatives
- Add cauliflower rice to the mixture for more volume without adding carbs
- For extra protein, mix in some crispy bacon bits before baking
- Prepare the entire casserole a day ahead, refrigerate, and bake when ready to serve (may need 5-10 minutes extra baking time)
Serving Suggestions
This low-carb chicken casserole is a complete meal on its own, but you can pair it with a simple side salad dressed with olive oil and lemon juice for a refreshing contrast. If you’re serving guests who aren’t following a low-carb diet, offer a side of garlic bread or roasted potatoes for them.
For an elegant presentation, sprinkle with fresh chopped parsley or chives just before serving, and offer hot sauce on the side for those who enjoy an extra kick of heat.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Casserole can be frozen for up to 3 months – thaw overnight in the refrigerator before reheating
- To reheat, cover with foil and warm in a 325°F oven until heated through (about 20 minutes)
- The casserole is done when it’s bubbling around the edges and the cheese is melted and golden
FAQs
Can I use rotisserie chicken to save time?
Absolutely! About 4 cups of shredded rotisserie chicken works perfectly and saves prep time. Just skip the chicken cooking step and add the shredded chicken when combining ingredients.
Is this recipe freezer-friendly?
Yes, you can freeze this casserole either before or after baking. If freezing before baking, thaw completely in the refrigerator before cooking. If freezing after baking, allow to cool completely first.
Can I make this in a slow cooker?
Yes! Cook the chicken mixture on the stovetop as directed, then transfer to a slow cooker, top with cheese, and cook on low for 2-3 hours until hot and bubbly.
What can I use instead of heavy cream to make it lighter?
Half-and-half or whole milk can work, though the sauce won’t be quite as rich. For a dairy-free option, full-fat coconut milk makes a good substitute.
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