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Chicken Bacon Ranch Casserole – Low Carb Keto THM S

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My Chicken Bacon Ranch Casserole is a hit with kids and adults. Quick, easy, and so comforting. This is cheesy, bacony, and filling. It is low carb, grain, gluten, & sugar-free, & a THM S.

a gray plate with Chicken Bacon Ranch Casserole cooked chicken and broccoli covered with cheese and bacon

Chicken Bacon Ranch Casserole – Low Carb, Keto, THM S, Gluten-Free, Grain-Free

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.

So… With that said it is a “Drive Through Sue” kind of day. Thank the Lord 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.

If you’ve read any of the Trim Healthy Mama books you know the phrase “Drive Through Sue”. If you haven’t it is a name for those of us who like to make things quick and easy and don’t mind using shortcuts (like prepared sauces instead of making our own even if homemade would be a bit healthier).

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.

a large mixing bowl with cooked chicken and broccoli in a creamy sauce

This easy chicken bacon ranch casserole recipe was really good. 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.

a glass pyrex baking dish filled with Bacon Ranch Chicken Casserole

Check out how easy this family-friendly dinner idea really is!

Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!

4.93 from 14 votes
Bacon Ranch Chicken Casserole - low carb, grain, gluten, & sugar free, & a THM S.
Print
Chicken Bacon Ranch Casserole
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

This easy casserole has chicken, broccoli, bacon, and cheddar in a creamy homemade ranch sauce. It is low carb, keto, gluten-free and kid approved! Your whole family will love it.

Course: Main Course
Cuisine: American
Servings: 8
Calories: 498 kcal
Author: Taryn
Ingredients
  • 1.5 lb. cooked chicken , cubed
  • 1 lb. fresh broccoli , steamed and drained or frozen broccoli, thawed and drained
  • 1 tbsp minced onion
  • 1 tbsp parsley
  • 1/2 tbsp garlic powder
  • 1/2 tbsp dill
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup + 2 tbsp bacon crumbles
  • 8 oz. cream cheese softened
  • 4 oz. sour cream
  • 4 oz. mayo
  • 8 oz. shredded cheddar
Instructions

  1. Preheat oven to 350 if baking immediately. Or you can prep ahead and keep in the refrigerator for a day or two.

  2. In a big bowl combine cream cheese, sour cream, mayo, and spices and mix thoroughly. 

  3. To the cream cheese mixture, you just made add the chicken, broccoli, 3/4 of the cheese, and the 1/4 cup bacon crumbles and mix well. 

  4. Dump into a 9x13 baking dish sprayed with cooking spray. Sprinkle remaining cheese and 2 tbsp bacon crumbles on top. 

  5. Bake until hot about 35 minutes.

Nutrition Facts
Chicken Bacon Ranch Casserole
Amount Per Serving
Calories 498 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 15g 75%
Cholesterol 147mg 49%
Sodium 601mg 25%
Potassium 483mg 14%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 37g 74%
Vitamin A 23.5%
Vitamin C 62.2%
Calcium 28.7%
Iron 9.3%
* Percent Daily Values are based on a 2000 calorie diet.
My Bacon Ranch Chicken Casserole is a hit with kids and adults. Quick, easy, and so comforting. This is cheesy, bacony, and filling. It is low carb, grain, gluten, & sugar free, & a THM S.
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Comments

  1. SOME TIPS FOR IMPROVING THIS DELICIOUS DISH...The flavors are great. I wouldn't change any of the ingredients.Mine came out delicious, and that's why I would suggest a couple of modifications....When a casserole like this is going to cook for 35 minutes at 350 degrees, there's absolutely no reason to pre-steam the broccoli. Steamed broccoli baked for 35 minutes should end up like mush. Yuck.I just cut the broccoli into small florets and tossed them in raw. They were fully cooked, but with some texture after baked.Similarly, cooked chicken that bakes for 35 minutes is going to be -- well, clearly -- OVERcooked. So, I would suggest partially cooked chicken that's sauteed and browned but still tender, even pink before baking. (Using good chicken, of course.)I didn't do that this time, but what I added was FROZEN cooked chicken. That slows the warming, so the chicken doesn't get overcooked.Thanks!
    Reply

    • Thanks for your input, Will, and I'm glad you enjoyed this. We prefer our broccoli on the softer side so I do like to use cooked broccoli in my casseroles. But you can definitely use raw broccoli if you prefer. I also just precook my chicken by baking in the same casserole dish to save on dirty dishes 😀
      Reply

  2. A lot of Keto friendly recipies are hit and miss with me, this one is definitely a hit! Saved your site to browse through later too!
    Reply

  4. I just made this tonight and it was so delicious! I used to make broccoli chicken and cheese casseroles with cream of mushroom or chicken soup all the time until I started eating healthier a couple years ago. Since then I have not found a decent substitute but I have tonight! And on top of that, it's got a wonderful amount of healthy fats in it and no indecipherable ingredients! The only substitution I made was because I didn't have any sour cream so I subbed Tessamae's creamy ranch dressing in it's place and omitted all the spices. My husband loved it so much, he had seconds. Thank you for a wonderful recipe!!
    Reply

  5. Seriously, this is one of the best casseroles I've ever eaten! I was so pleasantly surprised at how delicious and comforting this tasted. Not for one second did I wish I had noodles or rice with it. My two littles (4&2yrs old) gobbled this up. We will definitely be making it again!
    Reply

  6. This was so good! I make a keto broccoli casserole and this is so close to it except the seasoning and chicken, just loved the variation. I did use frozen broccoli and it was just fine, not watery. I used a rotisserie chicken from the store (not the drums or thighs, my picky son got those for dinner). I also added a packet of powdered ranch dip, I just wanted a stronger flavor. I did those little things to make the prep faster. Thanks for sharing this recipe, its a keeper
    Reply

  7. My fiancé makes this recipe for us all the time! We love it! One thing we do add though is riced cauliflower along with the broccoli florets! Adds more to the casserole and seriously takes like a loaded baked potato!
    Reply

  8. I did this recipe for dinner tonight and it was delicious!!! My 17 year loved it!!... will do it again definitely! Thanks!!
    Reply

  9. Wow I think I just found my new favorite blog! Going to use this recipe ASAP as I just started Keto, and I have all the ingredients for this right at home! I cannot wait to finally feed my incredibly picky boyfriend something that will accommodate both our food preferences. :)*I haven't tried this recipe yet, so my stars are based off the concept. Looking forward to it!
    Reply

  10. We loved this! My 5 year old thought it was awesome. She's your typical picky child too so anything that gets veggies and protein in her is great.
    Reply

  14. This was so good! I used only used 4 ounces of reduced fat cream cheese, 4 ounces of plain non fat Greek yogurt instead of sour cream and 4 tbsp of the bolthouse farms classic ranch Greek dressing instead of mayo. I also only used 4 ounces of 2% shredded cheese. 3 strips of center cut bacon!I used fresh raw broccoli and it gave it a little crunch!295 cal/7 carbs, 14 fat and 36 protein!
    Reply

    • Kara, when you reduce fat, you are actually making the recipe MORE fattening because you are increasing the carbs. We were sold a bill of goods when told to eat "nonfat." Google and read up on "ketogenic diet," "Jason Fung." Good luck!
      Reply

      • Tami - did you try this recipe? Just wondering about your 3 star rating. I'd love to know what you thought of it.
        Reply

        • I don't understand how when someone changes a recipe almost completely why leave a review. The recipe wasn't followed..
          Reply

      • Not all my readers are keto. I'm always happy when someone can tweak a recipe successfully to their tastes. When the tweaks don't work and they leave a bad review that's another story 😉
        Reply

  16. I LOVE this recipe! Seriously can't get enough of it. The ranch season blend is so good that I want to use it in everything. I've been making this every week.
    Reply

    • I found recipes on Pinterest for diy dressing packets, the ranch and zesty italian are my favorites, and by making them yourself you reduce sodium, save money, and get to tweak to your taste. I always have it in my cabinet for sauces, chicken, steak, etc seasoning
      Reply

  17. Do you think this would work if I cubed the chicken first (raw), mixed it with the ingredients then cooked it for 30 min at 400°? Trying to spend less cook time is all!
    Reply

    • No, I think the cooking liquid released from the chicken would make it too watery. You could cube the chicken, cook in the casserole dish most of the way, then add the other ingredients and finish.
      Reply

  20. I made your Bacon Ranch Chicken Ranch Casserole recipe last night. I had some leftover grilled Italian marinated chicken breast and some leftover rotisserie chicken, also a bag of broccoli florets from Sam's Club. I'm doing low carb, so I did a search and found your site. I'm so glad I did! My hubby loved it, and so did I. My sister loves dill, so I just recommended she try it too. I will definitely be making more of your recipes!
    Reply

  23. I made this again yesterday (4 times since I found it 6 weeks ago) as my picky 17 yr old daughter said it was time again! Anyway I had frozen chicken tenders so I cooked them in the fat from the bacon. Oh my goodness!! Took it to a whole other level of yummmm! Definitely one of our favorites!!! I'm sad because it's half gone!!
    Reply

  26. This looks yummy! I was looking for a few new dishes that use a lot of broccoli. How do you think this casserole would do being prepped and frozen? I know dairy often gets watery when frozen, then baked. Wondering if the mayo and cheddar would bind it together enough. Defintiely would use fresh broccoli - so it would be so wet. Starting into varsity soccer season, so need healthy and quick meal ideas!
    Reply

    • I've frozen my bacon chicken caesar casserole before successfully. It is similar to this one. I do bake it first.
      Reply

  29. This really looks great! I think I'm trying it tonight!! Just curious though, why is "Ranch" in the title? Am I missing ranch flavoring mixed in? I visited due to the Chicken/Bacon/Ranch title.
    Reply

  31. I made this for supper tonight and it was delicious. I will make it again. I substituted dried chives for the dill since I don't care for dill.
    Reply

  32. I too have a family of 6 woth a 4 yo non casserole eater. What is your go to meal that satisfies the picky ones?
    Reply

    • I'm still working on that. My 5 year gags if we try to get her to eat something she doesn't want to eat. Sometimes I'll make her something different, sometimes she'll eat leftovers or just the sides if she doesn't like the main entree. Since she still eats several foods from each food group and her doc says she's perfectly healthy I don't push it much.
      Reply

    • The recipe calls for cooked chicken. I normally cook it in the casserole dish covered in foil, remove it and chop it, drain the liquid, and then mix with the other ingredients.
      Reply

  34. Just wondering how many people this will feed, I need a recipe for 6 adults. Also, did u use the stems of the brocolli?
    Reply

    • I would make 1.5 times the recipe to make sure you have enough for six adults. Especially if they are big eaters. This feeds my family of six (two adults and four kids) with a little leftover. I keep a little bit of the stems on but not the bottom thick parts.
      Reply

  36. I made this last night. It was DELICIOUS! It makes a big batch too. I'm excited to try swapping out the veggies! Thanks for the great recipe.
    Reply

  37. This looks so good, but my husband won't eat things with cream cheese, mayo, or sour cream in them. Is there anything I could substitute for those?
    Reply

  42. Thank you so much for this wonderful recipe, it is so delicious!! We've made this and the Chicken Caesar casserole many times.
    Reply

    • I did 1/2 cup by volume. But they are approximately the same. This recipe is very forgiving on measurements. I don't even measure anymore. I just put a big blob of sour cream and mayo in the bowl. :)
      Reply

  46. Made this tonight with vegan sour cream, mayo, and cheddar. I stuck with dairy cream cheese. Wooo it's super rich but it is delicious! Thanks for this! :)
    Reply

    • Drive Through Sue. I explain it in the second and third paragraph of the post. It's a term from the Trim Healthy Mama book.
      Reply

  55. Hi Taryn! I found your recipe on Pinterest today and the casserole is in the oven now. Its was so easy to make and smells devine! I didn't have any mayo so I used equal parts 000 Plain Greek Yogurt and I omitted the dill because I didn't have any on hand. My husband and I loved the mixture without the chicken and broccoli so much by itself that we are going to start making it to serve with diced cucumbers, peppers or plan approved homemade crackers. Soooo yummy! Thank you so much for sharing this recipe! I hope you and your family are doing well. :)
    Reply

  57. What does THM S stand for. I have to remember to write these all down. I know it has something to do with the sugar sweetner.I have a question about sweetners. Are they interchangeable or do certain ones taste better with different foods. I get very confused when I see different sugar sweetners being used in the same recipe. Some examples are Swerve, splenda, sweetleaf stevia, truvia, erythritol or agave. Can you explain how they differ.Thanks, Linda
    Reply

    • Hi Linda, I just use my sweetener or THM gentle sweet all the time. I think it's just a matter of taste preference. Here is a handy chart for converting sweeteners: http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
      Reply

    • THM S is what type of meal it is following the Trim Healthy Mama plan. S stands for "satisfying." S meals are higher in fats and low carb. E meals are low fat and moderate healthy carbs. Since this recipe is full of creamy, cheesy yumminess, and is low carb, it is an S meal.
      Reply

  58. I didn't have the bacon or dill so I tweaked this with what I had on hand. I Used broccoli & cauliflower & parmesan cheese along with the cheddar. I used a rotisserie chicken. This was amazing. I will cook the veggies for less time next time. I like my veggies firmer. Thanks for sharing this recipe. I will definate make this again.
    Reply

  59. Is this a freezer friendly make ahead meal? I am thinking of making and freezing in smaller portions so I can just pull one out and bake for easy lunches for me!
    Reply

    • I just froze it for the first time and it was great. I cooked it in the crock pot and froze smaller portions. I just thawed and then heated in the microwave.
      Reply

  60. Really good! I did use ranch seasoning (3T, as much as would be in a seasoning pkg), but did not add the salt & it was great! I also used more chease & bacon on top so there was a thin layer of bacon & a layer of cheese on top (since you can eat as much bacon & cheese as you want on a low carb diet why not?!). I will be making this again,
    Reply

  62. Me and my husband just loved this recipe. He's not a fan of broccoli but he didn't mind it in this. Net time we are going to put cauliflower in.
    Reply

  64. I stumbled upon this recipe on Pinterest. Since I didn't have crumbles, I baked off some Oscar Mayer Selects Uncured Bacon. I cooked organic boneless skinless chicken thighs in my pressure cooker. This is a delicious and filling casserole. It is the quintessential comfort food, perfect for this cool, rainy day. Thank you!
    Reply

  65. What about using low fat items for the dairy products? Would it change the consistency of the casserole or alter the taste drastically?
    Reply

        • One serving is 1/8th of the recipe. The nutrition facts are for one serving. This is full of yummy things like cheese and bacon 😀 I serve it with a side salad to balance the richness.
          Reply

  68. Please share how you cook the chicken. I never know what to for the chicken when the recipe calls for it to be already cooked as this one does. Do you season it? If so with what? Do you bake, grill, boil, and for how long?
    Reply

    • I bake it in a large glass Pyrex dish covered with foil. I sprinkle on some salt and maybe a little garlic depending on the recipe I'm going to make. Baking time is 30-60 min depending on how many pieces I squish together. I just start temping it thirty min in and cook to 160.
      Reply

  69. I understand the sleep deprived young child years!! just a quick funny....I am surprised no one mentioned the way the recipe read: 1 8 oz. package cream cheese 4 oz. sour cream, softened.....my sour cream is always soft...now my cream cheese that is a different story! Hoping to make this sometime this month! Looks yummy!
    Reply

  70. This looks delicious! I just posted this link on my Facebook page and will be posting it in my daily vlog :) Thanks so much for sharing!!! It's in the oven right now and it smells amazing.JanelleS http://www.youtube.com/parsnipsandparsimony
    Reply

  74. Hi Taryn! :) I noticed at the beginning of your directions, you said "if baking immediately." Is this a dish that you think would work to freeze after it's entirely prepared? Or might you just put it in the fridge for a while until it's ready to make supper? Just wondering because I'm beginning to get freezer/slowcooker recipes together to make food prep. a little more organized. :)
    Reply

    • I have not tried freezing it yet but I've prepped it in the morning to bake for dinner the same night. Dairy can be funny when it's frozen so I don't know how it would work to freeze this. I think you can definitely prep it a day or two before and just keep refrigerated though.
      Reply

      • Nope, 8 oz cream cheese and 4 oz sour cream. Someone caught that last month and I forgot to fix it. It should've said: 4 oz sour cream 8 oz cream cheese, softenedinstead of: 4 oz sour cream, softened 8 oz cream cheeseSour cream comes softened already. haha.
        Reply

  75. Taryn, I just realized that Darcie shared your recipe. It's a good thing God knows who I meant. Have a blessed day. I am going through a fuel cycle and this recipe will be tonight's dinner. Thanks again for the recipe.
    Reply

      • Darcie, I will be praying for God's will to work out all the details for you,your little one and the rest of your family for sleep. Thank you in the midst of what you are experiencing for sharing this recipe with us all.
        Reply

        • Thank you Liz that is so kind. I really appreciate the prayers. They must be working because she slept better last night!But.. my name is Taryn ;)
          Reply

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