Easy Low Carb Chicken Broccoli Bacon Casserole
A cheesy, low-carb casserole with chicken, bacon, broccoli, and ranch dressing.
Equipment
- 9x13 inch casserole dish
Ingredients
- 5 cups broccoli florets or 1 pound thawed frozen spinach, well-drained, as a swap
- 8 slices cooked bacon chopped into 1/2-inch pieces
- 4 cups cooked chicken shredded or diced into 1/2-inch pieces
- 3 cloves garlic finely minced
- 1/2 cup shredded mozzarella for the casserole
- 1/2 cup shredded cheddar for the casserole
- 1 cup ranch dressing
- 1/2 cup shredded cheddar for the topping
- 1/2 cup shredded mozzarella for the topping
Instructions
- Preheat oven to 375°F (191°C). If using fresh broccoli, boil for 1–2 minutes until bright green, then drain. If using frozen spinach, thaw completely and squeeze out excess water.
- In a large bowl, combine chicken, bacon, prepared vegetables, minced garlic, ranch dressing, and the mozzarella and cheddar cheeses. Mix well.
- Transfer the mixture to a 9x13-inch casserole dish.
- Sprinkle the remaining mozzarella and cheddar cheeses evenly over the top.
- Bake for about 15 minutes, or until the top is hot and bubbly. Remove from oven, let cool slightly, then serve.
Notes
Can be assembled up to 24 hours ahead and refrigerated; add 5–10 minutes to bake time. Freezes well for up to 3 months when assembled but unbaked; thaw overnight before baking, or bake from frozen at 350°F for 45–60 minutes until heated through and bubbly.
