My Chicken Bacon Ranch Casserole is a hit with kids and adults. Quick, easy, and so comforting. This is cheesy, bacony, and filling. This keto Bacon Ranch Chicken Casserole is one of my favorite low carb chicken recipes ever. Bacon chicken ranch casserole is also gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
Mondays can be tough. Especially when the toddler wakes up every hour all night long the night before and won’t go back to sleep. Again and again.
I do enjoy cooking and baking or I wouldn’t have begun this blog but there are days I just need a break. I knew by the time 5 o’clock came around I would be wiped and barely able to drag myself off the couch let alone make a nutritious dinner. Thank God I already had cooked chicken in the fridge so I was able to quickly whip up a casserole that I could pop into the oven for dinner.
Most of us gobbled it up and had seconds (the 4 yo has a limited acceptable food list and casseroles are not on it). However, the first-grader claimed a thermos of the leftovers for lunch tomorrow. That makes mommy happy.
Ingredients:
Cooked Chicken - I normally use chicken breast but thighs work too.
Cheddar - We prefer cheddar in this but you can sub in Monterey Jack or mozzarella.
Cooked Bacon - I normally just use packaged 100% bacon crumbles.
Mayo, Cream Cheese, and Sour Cream - These three ingredients combined make the perfect creamy keto-friendly sauce for any casserole.
Dill, Parsley, Onion, Garlic, Salt, and Pepper - All the ranch flavor with none of the additives!
How To Make Chicken Bacon Ranch Casserole
You’ll be thanking your lucky stars when you figure out how easy this chicken bacon ranch casserole really is! It’s a huge time saver, and it’s made with healthy and delicious ingredients. Let’s take a look at how to make this casserole dish.
First Step: Start by preheating the oven to 350 degrees F.
Second Step: Mix together the cream cheese, sour cream, mayo, and spices in a large bowl. Mix it thoroughly.
Third Step: Add the chicken, broccoli, ¾ of the cheese, and ¼ of the crumbled bacon to the cream cheese mixture.
Fourth Step: Dump the casserole into a 9x13 baking dish that’s sprayed with cooking spray. Add the rest of the cheese and bacon to the top.
Fifth Step: Bake the bacon chicken ranch casserole for 35 minutes, then serve hot! Enjoy!
Where is the ranch?
My unique blend of spices is what gives this the ranch flavor. You do not need a packet of ranch mix or bottled ranch dressing. These spices and herbs also work well to make homemade ranch dressing or dip! Just mix them with sour cream and mayo for a dip. For dressing thin with a little almond milk.
Chicken Bacon Ranch Casserole Variations
As with many of my recipes, you can easily add your own spin of additional flavors and textures. I love tossing in whatever sounds good that day! Here are a few ideas to try:
- Turkey - If you have some cooked turkey from the holidays or just have some you want to use up, toss it in the casserole in place of the chicken. It’s so good, and it’s a great way to use up leftovers too.
- Garlic - Mince some garlic and add it to the casserole. I feel like you can never have too much garlic for anything! Okay, maybe you can have too much, but adding some is always a plus.
- Mozzarella Cheese - Either mix the cheddar cheese half and half with the mozzarella or go with mozzarella all the way. It’s a lovely way to change the flavors!
- Parmesan - Sprinkle some freshly grated parmesan on top the last 5 minutes of baking. It will turn to a delightful golden brown color and tastes fantastic.
- Green Onions - Add some finely chopped green onions to the top of the chicken bacon ranch casserole. It’s so good!
What Kind Of Chicken Do I Need To Use?
You can use whatever chicken you have on hand as long as it’s been cooked and cubed. Rotisserie chicken, boneless skinless chicken breasts, and boneless skinless chicken thighs are my favorites. They all go perfectly with the flavors and are easy to work with. You can use bone-in chicken, but you are going to remove the meat from the bones before adding it to the casserole.
What should I serve with this casserole?
This has all you need for a complete meal but if you want to serve an additional vegetable alongside it I'd recommend a Caesar salad, roasted asparagus, or roasted green beans.
Can I Make Chicken Bacon Ranch Casserole Ahead Of Time?
Yes, this low carb chicken casserole is perfect for making ahead of time. You can actually prepare the casserole and put it in the fridge for up to two days prior to baking. This is amazing when you know you have some busy nights coming up.
One thing that is wonderful about this chicken bacon ranch casserole is that you can also make it to give to friends or family as a gift too. If you know someone who just had a new baby or some people moved into your neighborhood, this is a great option!
You can also bake the casserole ahead of time and save it in the fridge or freezer until you are ready to serve as well. If you love meal planning, this dish is an all-around winner!
After the chicken casserole has cooked, it will last 3-4 days in the fridge. Or if you opt to freeze it, it will last 2-3 months in the freezer. Just make sure no matter how you store it, you keep it airtight and cold.
How Do You Reheat Chicken Casserole?
You can reheat the chicken casserole a couple of ways. First of all, if you just want one or two helpings warmed up, you can heat it on a microwave-safe plate for a minute or two. It heats up super fast, so it won’t take too long. Make sure to stir it and not warm it up too much, or the texture will be strange.
You can also preheat your oven to 325 degrees F. and place the casserole in the oven for 12-15 minutes until it’s hot all the way through. You may need to warm it a little longer if needed. Just check it every little bit, so it doesn’t overheat and dry out.
A few of my other favorite low carb chicken casserole recipes are:
Jalapeno Popper Chicken Casserole
Anytime you need low carb chicken casserole recipes just come here. We eat SO much chicken I am constantly trying to find new and exciting ways to use it.
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Ingredients
- 1.5 lb cooked chicken cubed
- 1 lb fresh broccoli steamed and drained or frozen broccoli, thawed and drained
- 1 tbsp dried minced onion
- 1 tbsp dried parsley
- ½ tbsp garlic powder
- ½ tbsp dried dill weed or 1 tbsp fresh dill
- ½ tsp salt
- ½ tsp pepper
- ¼ cup + 2 tbsp bacon crumbles
- 8 oz cream cheese softened
- 4 oz sour cream
- 4 oz mayo
- 8 oz shredded cheddar
Instructions
- Preheat oven to 350 if baking immediately. Or you can prep ahead and keep in the refrigerator for a day or two.
- In a big bowl combine cream cheese, sour cream, mayo, and spices and mix thoroughly.
- To the cream cheese mixture, you just made add the chicken, broccoli, ¾ of the cheese, and the ¼ cup bacon crumbles and mix well.
- Dump into a 9x13 baking dish sprayed with cooking spray. Sprinkle remaining cheese and 2 tbsp bacon crumbles on top.
- Bake until hot about 35 minutes.
Notes
Nutrition
Originally Published April 6, 2016. Revised and Republished January 29, 2020.
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Liz says
This sounds like something my family would love! I'm going to have to try this for them!
Sam says
This casserole was delicious and comforting! We loved it!
Kari says
How many cups is one serving ?
Taryn says
There are 8 servings. I just eye it up. The easiest way to figure out an exact serving is to weight your casserole dish before and after and then divide the weight by 8.
Beth says
This looks wonderful! What could I use instead of dill?
Taryn says
Dill is what gives it a ranch flavor. If you want you can omit it.
Barbara Samuel says
Love your recipes!!
santhathi says
love the recipe
anwitasinha says
thanks for sharing!!
Mama Bear says
Hi! Can I sub full fat greek yogurt for the sour cream? I usually just use that instead of sour cream since I always have it on hand and hubby doesn't love sour cream.
Taryn says
Yes, that should work. Enjoy!
santhathi says
great recipe
anwitasinha says
nice article
Inez says
Have this in the oven now. No broccoli in the house. Rats. Peeled and shredded a couple zukes and squeezed a pack of chopped spinach. Necessity is the Mother . . . by definition around here. Anyhow, it looks great going in the oven and I doubt we will have a scrap left. Thanks for a very versatile recipe!
Jerrica says
Oh! I love the idea of zucchini and spinach in it! Wish I would’ve thought of that myself. Next time!
Lisa Tinnel says
Love this casserole.My husband even loves it .He is a very picky eater.Thank you for a great recipe.
Roxanne Leschhorn says
If I freeze before cooking- how much time needed to thaw- or do I cook frozen- temp and time please-thank you
Taryn says
I'd thaw overnight in the fridge and then bake as directed. You may need to increase the baking time by 5-10 minutes.
Monica says
My husband has his own ranch dressing he makes. If I use it, what ingredients would I omit?
Taryn says
Probably the seasonings, sour cream, and mayo.
Monica says
Thanks so much! I’m excited to try this next week!
Sam B. says
Amazing! Will definitely be making this again!!
Beverly Zentz says
Absolutely delicious! My husband and I both love it. I was going to try to double it for a family get together next week, but decided instead to just make two separate dishes. It's too good to mess up!
Nikki says
Family loved it very much. I have added it as a bookmark. Now my mother wants the recipe. Thank you very much!
Lauren Kleiman says
I'm all about easy and fast during the week and this is the perfect recipe for that.
Abigail Nabors says
Do you think this would work with raw chicken? I didn’t see that it said cooked and already prepared the whole thing.
Taryn says
Yes, it will work, the sauce may just be thin. You could always stir in a little xanthan gum to thicken it.
Martha pierce says
I don’t have sour cream will cottage cheese work
Taryn says
Yes, cottage cheese should be fine. I use it in other casseroles.
Jolene says
Can this be made in a casserole crock pot and if so how long and on what setting?
Taryn says
Yes, I would cook the chicken and drain the liquid before adding the toppings. Otherwise, you’ll end up with soup.
Maggie says
What mayo did you use? I don’t typically eat mayo, so not sure what to grab!
Thanks!
Taryn says
I like the brand Just Mayo but it's hard to find. Any mayo will work. Just read the label and choose one with the type of oil you prefer.
Judy W. says
This dish is delicious. I had deboned a rotisserie chicken for chicken enchiladas and had plenty of chicken leftover for this casserole. Simple ingredients. Comfort food. I will definitely make it again.