Chicken Bacon Ranch Casserole (Keto, Low Carb)

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 550kcal


  • 1 1/2 pounds boneless skinless chicken breasts (about 4) cut into <1-inch chunks
  • 4 strips bacon
  • 12 ounces broccoli florets
  • 8 ounces shredded cheddar cheese
  • 4 ounces shredded mozzarella cheese

Ranch dressing:

  • 4 ounces mayonnaise (1/2 cup)
  • 4 ounces sour cream (1/2 cup)
  • 3 cloves garlic minced
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon white vinegar
  • 1/2 teaspoon coarsely ground black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne


  • Preheat the oven to 375 F. Prepare a 9x13 inch casserole baking dish.
  • In a mixing bowl, combine all ranch dressing ingredients and stir until smooth. Set aside.
  • In a wide pan over medium heat, cook bacon slices for 5 to 10 minutes until crispy, turning them occasionally. Transfer to a paper towel lined plate to drain, reserving bacon grease on the pan. When cool, crumble into small pieces.
  • Add chopped chicken to the pan with bacon grease. Saute for 5 to 10 minutes over medium to medium-high heat until cooked through, flipping and stirring frequently. Turn off the heat and set aside.
  • While waiting for the bacon and chicken to cook, microwave the broccoli for 3-4 minutes or until tender.
  • Directly in the baking dish: add chicken, broccoli, ranch dressing, about 2/3 of each cheese, and about 2/3 of the bacon. Stir everything until well-mixed. Top with remaining cheese and bacon.
  • Bake at 375 F until heated through and bubbling, about 25 minutes.


This recipe yields 4 g net carbs per serving.
Nutrition Facts Per Serving
Calories 550  
Total Fat 38g 58%
   Saturated Fat 13g 65%
   Trans Fat 0.3g  
Cholesterol 147mg 49%
Sodium 840mg 35%
Potassium 300mg 9%
Total Carb 5.5g 2%
   Dietary Fiber 1.5g 6%
   Sugars 2.5g  
Protein 44g  
Vitamin A 49% · Vitamin C 92% · Calcium 46% · Iron 8%