I perfected my Keto Chicken Bacon Ranch Casserole With Broccoli by using a clever pantry trick that makes assembling chicken, bacon, ranch, and lots of cheese unexpectedly simple.
I never thought shredded chicken and bacon could team up to be this addictive, but they do in my Keto Chicken Bacon Ranch Casserole. I made it on a chaotic weeknight and wow, every bite felt like a tiny victory, even if I sorta hurried through the prep.
It’s the kind of Keto Recipes Dinner that makes you actually want leftovers, not hide them in the back of the fridge. I mess up recipes all the time, but this one forgives you, and somehow turns simple ingredients into something way more exciting than it has any right to be.
Ingredients
Ingredient Quantities
- 3 cups cooked shredded chicken (about 1.5 lb) leftover rotisserie works great
- 8 slices bacon, cooked and crumbled
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup ranch dressing
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 cups riced cauliflower (fresh or frozen)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped green onions or chives
- 1 tablespoon butter or cooking spray
How to Make this
1. Preheat oven to 375°F (190°C) and grease a 9 by 13 inch baking dish with the butter or cooking spray.
2. Cook the bacon until crisp, drain on paper towels, crumble and set most of it aside for the casserole, keep a little to sprinkle on top.
3. If your cream cheese is cold, soften it by sticking it in the microwave for 15 to 25 seconds so it mixes easier.
4. Cook or microwave the riced cauliflower until tender, then squeeze out as much moisture as you can with a clean dish towel or lots of paper towels so the casserole doesnt get watery.
5. In a large bowl beat the softened cream cheese, sour cream and ranch until smooth, then stir in the garlic powder, onion powder, salt and pepper.
6. Add the shredded chicken, most of the crumbled bacon, and the riced cauliflower to the cream cheese mix. Stir in about three quarters of the cheddar and three quarters of the mozzarella, reserving roughly half a cup cheddar and a quarter cup mozzarella for the top. Mix everything until evenly combined.
7. Transfer the mixture to the prepared baking dish, spread it out evenly and sprinkle the reserved cheese on top so it gets nice and golden.
8. Bake for 20 to 25 minutes until bubbly and the top is golden brown, if you want extra browning pop it under the broiler for a minute but watch it closely so it doesnt burn.
9. Let the casserole rest for about 10 minutes so it sets, then sprinkle with the chopped green onions or chives and the remaining crumbled bacon before serving.
Equipment Needed
1. 9 by 13 inch baking dish, greased with butter or cooking spray
2. Large skillet or frying pan for crisping the bacon
3. Big mixing bowl plus a spoon or spatula, you can use a hand mixer if you want
4. Measuring cups and spoons for cheeses and spices
5. Box grater or shredder for the cheddar and mozzarella
6. Microwave safe bowl or saucepan to cook the riced cauliflower
7. Clean dish towel or lots of paper towels to squeeze out the cauliflower, dont skip this
8. Rubber spatula and wooden spoon for folding and spreading into the dish
9. Oven mitts and a small baking sheet if you want to broil the top for extra color
FAQ
Keto Chicken Bacon Ranch Casserole Recipe Substitutions and Variations
- 3 cups cooked shredded chicken — Substitute with 3 cups shredded rotisserie turkey or pulled pork (same 1 to 1 volume), or for a vegetarian twist use 14 oz firm tofu, pressed and crumbled then pan-seared to remove moisture.
- 8 slices bacon — Swap for 6 oz pancetta or prosciutto (cook until crisp), or 8 slices turkey bacon; if you use turkey bacon add a tablespoon butter or oil since it has less fat.
- 8 oz cream cheese — Replace 1:1 with mascarpone or Neufchatel, or use about 3/4 to 1 cup full fat Greek yogurt whisked with 2 tbsp heavy cream for similar creaminess, but it might be a bit tangier.
- 4 cups riced cauliflower — Try 4 cups riced broccoli, or 3 cups shredded zucchini (well squeezed to remove water), or 3 cups mashed cauliflower; squeeze out excess moisture so the casserole doesnt get watery.
Pro Tips
1. Grate your own cheese from a block if you can, it melts way better than pre shredded stuff and the casserole gets creamier. Let the cheeses sit at room temp for 15 minutes so they mix easier, trust me it makes a difference.
2. Dry the riced cauliflower by roasting it on a rimmed pan first, that adds a nice nutty flavor and gets rid of extra water so the dish wont be soggy. Roast until a few bits start to brown, then squeeze any remaining moisture with a towel.
3. For a crunchy top mix some panko with a little melted butter and sprinkle it over the cheese before baking. Pop it under the broiler for just a minute at the end to get it golden but watch it the whole time or it will burn.
4. Brighten the whole casserole with a splash of acid or heat right before serving like a squeeze of lemon juice or a few drops of hot sauce, it lifts the flavors so it doesnt taste flat. You can also fold in a tablespoon of freshly grated Parmesan for an extra savory punch.
5. Make ahead friendly: assemble it a day early and refrigerate so flavors meld and it slices neater, or freeze in an airtight pan for longer storage. If frozen thaw overnight in the fridge then bake a bit longer than the recipe says until bubbly.
Keto Chicken Bacon Ranch Casserole Recipe
I perfected my Keto Chicken Bacon Ranch Casserole With Broccoli by using a clever pantry trick that makes assembling chicken, bacon, ranch, and lots of cheese unexpectedly simple.
6
servings
763
kcal
Equipment: 1. 9 by 13 inch baking dish, greased with butter or cooking spray
2. Large skillet or frying pan for crisping the bacon
3. Big mixing bowl plus a spoon or spatula, you can use a hand mixer if you want
4. Measuring cups and spoons for cheeses and spices
5. Box grater or shredder for the cheddar and mozzarella
6. Microwave safe bowl or saucepan to cook the riced cauliflower
7. Clean dish towel or lots of paper towels to squeeze out the cauliflower, dont skip this
8. Rubber spatula and wooden spoon for folding and spreading into the dish
9. Oven mitts and a small baking sheet if you want to broil the top for extra color
Ingredients
-
3 cups cooked shredded chicken (about 1.5 lb) leftover rotisserie works great
-
8 slices bacon, cooked and crumbled
-
8 oz cream cheese, softened
-
1/2 cup sour cream
-
1/2 cup ranch dressing
-
2 cups shredded sharp cheddar cheese
-
1 cup shredded mozzarella cheese
-
4 cups riced cauliflower (fresh or frozen)
-
1 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
1/2 teaspoon kosher salt
-
1/4 teaspoon black pepper
-
2 tablespoons chopped green onions or chives
-
1 tablespoon butter or cooking spray
Directions
- Preheat oven to 375°F (190°C) and grease a 9 by 13 inch baking dish with the butter or cooking spray.
- Cook the bacon until crisp, drain on paper towels, crumble and set most of it aside for the casserole, keep a little to sprinkle on top.
- If your cream cheese is cold, soften it by sticking it in the microwave for 15 to 25 seconds so it mixes easier.
- Cook or microwave the riced cauliflower until tender, then squeeze out as much moisture as you can with a clean dish towel or lots of paper towels so the casserole doesnt get watery.
- In a large bowl beat the softened cream cheese, sour cream and ranch until smooth, then stir in the garlic powder, onion powder, salt and pepper.
- Add the shredded chicken, most of the crumbled bacon, and the riced cauliflower to the cream cheese mix. Stir in about three quarters of the cheddar and three quarters of the mozzarella, reserving roughly half a cup cheddar and a quarter cup mozzarella for the top. Mix everything until evenly combined.
- Transfer the mixture to the prepared baking dish, spread it out evenly and sprinkle the reserved cheese on top so it gets nice and golden.
- Bake for 20 to 25 minutes until bubbly and the top is golden brown, if you want extra browning pop it under the broiler for a minute but watch it closely so it doesnt burn.
- Let the casserole rest for about 10 minutes so it sets, then sprinkle with the chopped green onions or chives and the remaining crumbled bacon before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 343g
- Total number of serves: 6
- Calories: 763kcal
- Fat: 53.5g
- Saturated Fat: 25.2g
- Trans Fat: 0.25g
- Polyunsaturated: 8.5g
- Monounsaturated: 19.8g
- Cholesterol: 226.5mg
- Sodium: 994mg
- Potassium: 843mg
- Carbohydrates: 9g
- Fiber: 1.7g
- Sugar: 3.9g
- Protein: 59g
- Vitamin A: 900IU
- Vitamin C: 39mg
- Calcium: 435mg
- Iron: 1.9mg
