Looking for a low-carb dinner that won’t derail your healthy eating goals? I totally understand how tough it can be to find meals everyone will love while keeping carbs in check. After a busy day at work, I know the last thing I want is to spend hours in the kitchen or tackle complicated recipes.
That’s where this chicken casserole comes in. It’s become a go-to dish in our household because I can prep it while my kids are doing their homework. It’s also a great leftover option for the next day’s lunch. The best part? No one can even tell it’s low-carb – they’re too busy going back for seconds!
Whether you’re following a keto diet or just trying to reduce carbs, this casserole hits all the marks. It’s hearty, cheesy, and packed with protein. Plus, you can easily use whatever low-carb veggies you have in your fridge.
Why You’ll Love This Low-Carb Chicken Casserole
- Keto-friendly: With no pasta or grains, this casserole is a perfect fit for a low-carb or keto lifestyle while still being satisfying and filling.
- Protein-packed: Thanks to the chicken, bacon, and cheese, this dish is loaded with protein to keep you feeling full and energized.
- Veggie-rich: Packed with broccoli and spinach, you’ll sneak in two nutritious green vegetables – a great way to add more veggies to your family’s diet.
- Time-saving: Using pre-cooked chicken and bacon means this casserole comes together in minutes, so you can get dinner on the table quickly.
- Make-ahead friendly: Prep it ahead of time and store in the fridge until you’re ready to bake. It’s ideal for those busy weeknights when time is tight.
Which Chicken Should You Use?
When making this casserole, you have a few options for the chicken:
- Chicken breasts or thighs: Breasts give a leaner result, while thighs are juicier and more flavorful.
- Rotisserie chicken: For convenience and extra flavor, grab a rotisserie chicken from the store and shred it – this is the easiest option and gives you the right amount of chicken.
- Homemade chicken: If you’re cooking your own, either poach it with salt and pepper or bake at 375°F for 25-30 minutes until cooked through. Let it cool slightly before shredding or dicing.
Watch Out for These Cooking Mistakes
One of the main challenges when making this casserole is avoiding excess moisture, which can lead to a watery dish. To prevent this, make sure to thoroughly drain both the spinach and broccoli, pressing them with paper towels to get rid of as much liquid as possible.
Another common mistake is adding all the cheese at once. Instead, reserve half to add in the final 10 minutes of baking, which ensures a perfect melty top layer without burning.
To avoid mushy broccoli, if using fresh florets, par-boil them for just 2-3 minutes, or if using frozen, add them while still slightly frozen to prevent overcooking.
Lastly, be mindful of the baking temperature. Cooking at too high a heat can cause the ranch dressing to separate, so bake at 350°F. Check that the casserole is heated through by inserting a knife in the center; it should come out hot to the touch.
Ingredient Substitution Suggestions
This casserole is versatile and can be customized based on what you have in your kitchen.
- Protein: Swap the chicken for turkey or use turkey bacon instead of regular bacon.
- Cheese: While mozzarella and cheddar work great together, you can experiment with other melting cheeses like provolone, Monterey Jack, or Colby.
- Ranch dressing: If you prefer, use a combination of mayo and sour cream with Italian seasoning instead of ranch dressing.
- Veggies: Fresh spinach can replace frozen (just cook it down first), and you can swap the broccoli for cauliflower or Brussels sprouts while still keeping it low-carb.
| Preparation Time: | 15-20 minutes |
| Cooking Time: | 15-20 minutes |
| Total Time: | 30-40 minutes |
| Difficulty: | Easy |
Estimated Nutrition (for the whole recipe without optional ingredients):
- Calories: 2200-2500
- Protein: 190-210 g
- Fat: 145-160 g
- Carbohydrates: 40-50 g
Ingredients
- 4 cups diced or shredded cooked chicken breast
- 8 slices cooked and chopped bacon
- 3 cloves minced garlic
- 1 cup ranch dressing
- 1 cup shredded mozzarella cheese (separated)
- 1 cup shredded cheddar cheese (separated)
- 5 cups broccoli florets
- 1 pound thawed frozen spinach (well-drained)
Instructions
Step 1: Prepare Your Ingredients
Preheat the oven to 375°F (191°C). If you’re using frozen spinach, make sure it’s fully thawed and drained of excess water. If using fresh broccoli, bring a pot of water to a boil and simmer the broccoli for 1-2 minutes until it’s bright green. Drain and set aside.
Step 2: Combine the Main Ingredients
In a large bowl, mix together the cooked chicken, bacon, spinach or broccoli, garlic, ranch dressing, and half of the shredded mozzarella and cheddar cheeses. Stir everything together until it’s well combined. For an extra ranch flavor, feel free to add 1-3 teaspoons of ranch seasoning mix.
Step 3: Transfer to Casserole Dish
Transfer the mixture to a 9×13 inch casserole dish, or mix everything directly in the dish to save on cleanup.
Step 4: Add the Cheese Topping
Sprinkle the remaining mozzarella and cheddar cheeses evenly over the top of the casserole. This will create a deliciously cheesy crust when baked.
Step 5: Bake and Serve
Place the casserole in the oven and bake for about 15 minutes, or until the top is bubbly and golden. Once done, remove from the oven and let it cool slightly before serving.
Enjoy your creamy, cheesy, low-carb chicken casserole!