Name: Chicken Bacon Ranch Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1.5 pounds boneless skinless chicken breasts ((Note 1)); 8 strips bacon; 10 cups broccoli florets; 2 cups shredded cheddar cheese; 1 cup shredded mozzarella cheese; 1 cup ranch dressing; 1 packet ranch seasoning mix

Summary:

Add this chicken bacon ranch casserole to your dinner rotation along with other low carb and keto casseroles. Imagine creamy bites of chicken, crispy bacon, and tender broccoli -- all baked together with ranch dressing and plenty of cheese.

Chicken Bacon Ranch Casserole

5 from 21 votes

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Prep: 15 mins

Cook: 45 mins

Yield: 6 servings

Calories: 570

Net Carbs: 7g

INGREDIENTS

1.5 pounds boneless skinless chicken breasts (Note 1)
8 strips bacon
10 cups broccoli florets
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup ranch dressing (store-bought or make keto ranch dressing)
1 packet ranch seasoning mix (Note 2)

INSTRUCTIONS

Cook Bacon & Broccoli (Note 3): Fry bacon slices in large skillet (Note 4) over medium heat until crispy, flipping occasionally, 5 to 10 minutes. Meanwhile, microwave broccoli until tender, 3 to 4 minutes (Note 5). Transfer crispy bacon to paper towel lined plate to drain, reserving bacon grease in skillet. When cool, crumble bacon into small pieces.
Cook Chicken: Cut chicken into bite-sized pieces (less than 1 inch) and add to skillet with bacon grease. Cook over medium-high heat until cooked through, stirring frequently, 5 to 10 minutes. Turn off heat.
Assemble Casserole (Note 6): Preheat oven to 375 F. In 9×13-inch casserole baking dish, add cooked chicken (leaving liquid behind in skillet) and dry ranch seasoning. Toss together until well-seasoned. Add broccoli, ranch dressing, mozzarella, 1/2 of cheddar, and 1/2 of bacon. Carefully stir together in baking dish until well-mixed. Top with remaining cheddar and bacon.
Bake & Serve: Bake at 375 F until casserole is heated through, about 25 minutes. Let stand at room temperature until bubbling ceases, then serve (Note 7).

NUTRITION

Makes 6 Servings

Amount Per Serving (1.75 cups):

Calories 570 (58% from fat)
Total Fat 37g	57%
Saturated Fat 13g	65%
Cholesterol 125mg	42%
Sodium 1540mg	64%
Net Carb 7g
Total Carb 9.5g	3%
Dietary Fiber 2.5g	9%
Sugars 2.5g
Protein 46g

Vitamin A 67% · Vitamin C 147% · Calcium 52% · Iron 10%

PHOTOS

ranch dressing and broccoli in baking dish

stirring casserole ingredients in baking dish

cheese and bacon distributed over casserole

freshly baked chicken bacon ranch casserole

closeup of chicken bacon ranch casserole

NOTES & TIPS

(1) Chicken. I use fresh chicken; if yours is frozen, defrost in the refrigerator until thawed before using in this recipe. You can also use leftover cooked chicken, in which case you can skip the cooking step.

(2) Ranch Seasoning Packet. Same as 1 ounce weight; this is in powder form and I use the brand Hidden Valley. Even though this recipe already includes liquid ranch dressing, adding it in powder form takes the ranch flavor up a notch so it’s more noticeable in the final dish. Ranch seasoning packets are found in U.S. grocery stores in the aisle where salad dressings are sold. If you can’t find it, you can omit this — the ranch flavor will be less pronounced, but the casserole will still taste great.

(3) Bacon & Broccoli. To save time and skip the cooking, you can use already cooked bacon crumbles and cooked broccoli florets. Make sure the broccoli is well-drained before adding it to the casserole.

(4) Large Skillet. I use a 12-inch nonstick skillet, which is wide enough so that I can fit all of the bacon slices simultaneously.

(5) Microwaving Broccoli. Depending on the size of your microwave, you may need to microwave the broccoli in batches. I recommend covering the broccoli while it’s microwaving so that it steams. The listed cooking time is based on a 700-watt microwave, and is approximate since microwaves vary.

(6) Assembling Casserole. After assembling everything, you can cover and refrigerate if you don’t plan on serving right away, up to a day in advance. About an hour before you plan to serve, preheat the oven and take the casserole out of the fridge. Bake until heated through, which might take 5 to 10 minutes longer than the estimate provided in the recipe.

(7) Serving. Serve this casserole with a side of roasted vegetables or creamed spinach. Leftovers can be covered and stored in the refrigerator for up to a few days or in the freezer, and baked in the oven until heated through.

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Kris Johnson

I made this tonight for supper. It was amazing. I added mushrooms which made it even better. I got a little too much cayenne pepper in it, so maybe next time I will go a little lighter on it but it got rave reviews from my family. I will make this again.

Erika

One of my favorite Keto recipes to date. So easy and a favorite for the whole house. Will definitely be making this again.

Michelle

I made this tonight, and my husband and I loved it!! So yummy!! I added cauliflower to it and it was just perfect!! I’ll definitely be making this more often!

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Khristin

This was so yummy! I added more veggies and did a broccoli/cauliflower mix. Will make again. Wonderful use of leftover rotisserie chicken.

Jennifer Nieves

Is it okay to use frozen broccoli?

Heather Hauenstein

Made this for dinner tonight and my non-keto bf went back for seconds! It’s a winner!

Vickie

Made this last night and it was so good! I used cauliflower instead of broccoli. I used bacon bits and cooked the chicken in canola oil.

Valerie

Great. I haven’t had chicken and was craving it. So easy to make. I didn’t have enough broccoli, so I subbed a broccoli, cauliflower, carrot blend. It added a few carbs, but it was well worth it.

Sandy Evans

This dish had a good flavor. I used the mozzarella and instead of the cheddar I used Monterey Jack and a Cheddar mix. (I was trying to use up opened bags of cheese I had on hand.) I will be making this again.

Ava

It tasted amazing!!

Anna

10 cups of broccoli seems like A LOT to me..

Brant Erickson

Love it!!!

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Dina Place

I made this last night and we loved it. The only issue I had was it was swimming in grease. I am dieting doing keto and counting calories. I did not use anything that was fat free. Do you have any idea what I could have done wrong?

Julia

I suspect that it was the bacon grease. When you added chicken to the baking dish, the grease in the pan probably went with it. I’ll make a note to make that more clear in the recipe. The other possibility is the shredded cheese, which can release fat as it cooks.

Kimberly

This turned out GREAT…the homemade ranch was awesome. This will definitely be a staple in our home. Easy prep and assembly. Delicious!

Jenny

One of the best dishes I’ve made in a while!

Jessica Evans

Can you use regular ranch dressing instead of making the ranch?

Matthew

You could but her ranch is amazing.

Ellie Bisbee

Can I add riced cauliflower to this recipe?

That should be fine. You might want to pre-cook it in the microwave or on a pan to let out some moisture, otherwise your casserole might end up a bit more watery.

Precious

The recipe was DELICIOUS! The homemade ranch is to die for! I’m literally making it to keep on hand for chicken tenders and salads.

MELISSA BYRD

I made this for dinner tonight for the first time. It is DELICIOUS!!! Husband loved it! SCORE!

Diane

This recipe is soooo delicious! I cook some riced cauliflower and scoop this on top! Really filling 😋

Mary Ann McDonald

This recipe is a keeper! The best low carb chicken casserole I’ve tried. Easy and fast if you have cooled chicken and bottled Ranch on hand. The only change I made was to blend about 4 ozs cream cheese into Ranch, ending with about 1 1/2 cups. I’m sure it would be fine without the cream cheese. The bacon really works well in it.

Didn’t have enough chicken so also added some cut up sausages and some left over parmesan. It was scrumptious.

Barbara Karr

This recipe looks comforting. The kind you make on a cold or rainy day. Warm your tummy and lift your spirits. Thanks for sharing! Barb

Cheyne

My son and I have fallen in love with this dish, we are huge broccoli lovers and will be adding a bit more next time. (This dish will definitely be sitting on my Christmas dining table this year and many more).

Judy B

I made this last night and loved it! I will definitely be making this again. It was easy and your instructions were clear to follow. I too think your ranch dressing would be great to use on salads too. I like it because so many pre-made dressings have sugar in them and yours doesn’t! I am going to try freezing some and don’t see why it would be a problem. It’s handy to have something like this to just grab out of the freezer on a night when I don’t feel like cooking. I will definitely try your suggestion of reheating in the oven as opposed to the microwave, my usual go to! Thanks for sharing this recipe!

Chicken Bacon Ranch Casserole