Summary:
Add this chicken bacon ranch casserole to your dinner rotation along with other casserole recipes. Imagine creamy bites of chicken, crispy bacon, and tender broccoli — all baked together with ranch dressing and plenty of cheese.
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 |
PHOTOS
Is it okay to use frozen broccoli?
That’s the only type I use. I microwave several batches until it’s tender (4 min) then use a slotted spoon to dish it out with. Turns out great.
This is so yummy! I have made it a couple of times. Do you know if it can be made ahead and frozen? If so would I freeze it after baking it or before? And would the time and temperature be the same if it was frozen? TIA!
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.
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!
Made this tonight! Everyone absolutely loved it! The next time I make I will add cauliflower, too!
Made this for dinner tonight and my non-keto bf went back for seconds! It’s a winner!
One of my favorite Keto recipes to date. So easy and a favorite for the whole house. Will definitely be making this again.
This was so yummy! I added more veggies and did a broccoli/cauliflower mix. Will make again. Wonderful use of leftover rotisserie chicken.
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.
This recipe was awesome! . I halved the ingredients since we are a family of 3 and it was perfect. My hubby wasn’t a big fan, which shocked me because he’s the one doing low-carb. Anyway, 2 out of 3 was a win! I would definitely recommend this recipe, thank you!
could this be made in a crockpot instead of the oven?
I grabbed the fiesta ranch powdered packet by accident. It was delicious and gave the casserole a little zing.
It’s been good every time I’ve made it (like 5 times). I usually only put half the ranch dressing . Today I used the entire cup of ranch dressing, but it was wayyyy too much. Other than that, no complaints.
I found it to be a bit too salty and greasy. I will have to make some changes to it to make it work for my family.
This dish was fantastic! Everyone loved it.
Is each serving 520 calories? Or is the total dish 520 calories?
My family loved the fish, just trying to figure out how to log it!
This recipe makes 6 servings, and each serving has 570 Calories. Below the instructions, there is a section titled “Nutrition” and it describes the serving size in cups as well as the macronutrients per serving. Hope that helps!
Delicious!
I brined and grilled the chicken and roasted the broccoli and made my own dressing. Someone noted adding mushrooms-great idea. I will def make again. Yummy!
Ten cups of broccoli florets? Really? Is that a typo? Thanks
That is not a typo. The 10 cups refers to uncooked, fresh broccoli florets. Broccoli shrinks quite a bit once cooked.
Thanks for asking this. I was wondering the same thing. I was thinking maybe it was supposed to read 10 oz. I am using frozen broccoli so hopefully it’s enough.
I always use frozen florets and microwave several batches, then use a straining spoon to dish them out. It seems like a lot but it absorbs the flavor and tastes super good.
What side dish would you serve with this?
See Note 7 above where I discuss potential side dishes.
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.
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.
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.
It tasted amazing!!
10 cups of broccoli seems like A LOT to me..
It actually works out really good. Super tasty
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!