Chicken Bacon Ranch Casserole Recipe
My keto Chicken Bacon Ranch Casserole Recipe is a hit with kids and adults. Quick, easy, and so comforting. This is cheesy, bacony, and filling. This low carb Bacon Ranch Chicken Casserole is one of my favorite chicken recipes ever with just 4 net carbs per serving.
Keto chicken bacon ranch casserole is a delicious and healthy low-carb meal for anyone looking to incorporate the popular keto diet into their meal routine.
This keto chicken casserole is packed with protein, healthy fats, and delicious flavors that will satisfy the whole family and even picky eaters.
Make sure to try my perfect comfort food casseroles: Chicken Cordon Bleu Casserole and Keto Chicken Divan Casserole next. Those are two other fan favorites!
Ingredients
Cooked Chicken – I normally use chicken breast or chicken tenderloins but chicken thighs work too.
Cheddar – We prefer cheddar cheese in this but you can sub in Monterey Jack cheese or mozzarella cheese.
Cooked Bacon – I normally just use packaged 100% bacon crumbles but freshly cooked crispy bacon is even better if you don’t mind cooking some.
Broccoli Florets – Sometimes I use steamable bags of broccoli and sometimes I will lightly steam fresh broccoli. Either work fine.
Mayo, Cream Cheese, and Sour Cream – These three ingredients combined make the perfect creamy sauce for any casserole.
Dill, Parsley, Onion, Garlic, Salt, and Pepper – All the ranch flavor with simple ingredients and none of the additives!
How To Make Keto Chicken Bacon Ranch Casserole
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: Pour the casserole mixture into a 9×13 baking pan that’s sprayed with olive oil cooking spray. Add the rest of the cheese and bacon to the top.
Fifth Step: Place the baking dish in a preheated oven. Bake the casserole for 35 minutes on the middle rack. You can broil it, watching closely, for a minute or two at the end to brown the cheese.
Variations
Sauce – For extra sauce in this creamy casserole, you can thin it with a splash of chicken broth. I have had readers do this and add spiral pasta into the casserole.
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.
Vegetables – Swap cauliflower florets in place of the broccoli. You could also use spinach, cauliflower rice, or any other non-starchy veggie.
Cheese – Swap up the cheese. Try mozzarella cheese or colby cheese. You can also sprinkle some freshly grated parmesan on top the last 5 minutes of baking.
Green Onion – Add some finely chopped green onions to the top of the chicken bacon ranch casserole. You can also swap the dried minced onion for fresh onion or onion powder, if needed.
Common Questions
Where is the ranch?
My unique blend of spices is what gives this ranch flavor. You do not need dry ranch seasoning, a packet of ranch dressing mix, or bottled ranch salad 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 it with a little almond milk or heavy cream.
What type of chicken should I use?
You can use any kind of chicken you have on hand as long as it’s been cooked and cubed (shredded chicken works too). Make sure it is tender chicken. Dry chicken will make a dry casserole. Rotisserie chicken, boneless skinless chicken breasts, and boneless skinless chicken thighs are my favorites. You can use bone-in chicken, but you are going to remove the meat from the bones before adding it to the casserole.
Can I use leftover chicken in this keto casserole?
Yes. This keto chicken bacon ranch casserole is a great way to use up leftover chicken. Just make sure it isn’t dried out. The casserole won’t taste nearly as good if you start with dry chicken.
What sides go with chicken casserole?
This easy recipe has all you need for a complete meal but if you want to serve an additional vegetable alongside it I’d recommend our family favorite Caesar salad.
Other great choices are roasted asparagus, cauliflower rice, or roasted green beans.
Can I make chicken casseroles 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.
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 I store leftovers?
You can either just cover the casserole dish with plastic wrap or aluminum foil once it has come down to room temperature or transfer the leftover portion to an airtight container. Then store in the refrigerator for up to 3-4 days. Leftover bacon chicken ranch casserole tastes just as good the next day so it works well for meal prep for lunches.
How do I reheat a chicken casserole?
You can reheat the keto chicken bacon ranch 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.
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.
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. Like these favorite casserole recipes: Mexican Chicken Casserole, my Keto Green Chili Chicken Casserole, and this amazing Jalapeno Popper Chicken Casserole.
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Video
Easy Chicken Bacon Ranch Casserole
Ingredients
- 1.5 lb cooked chicken cubed or shredded
- 1 lb fresh broccoli steamed and drained or frozen broccoli, thawed and drained
- 1 tbsp dried minced onion
- 1 tbsp dried parsley
- 1/2 tbsp garlic powder
- 1/2 tbsp dried dill weed or 1 tbsp fresh 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
- 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, 3/4 of the cheese, and the 1/4 cup bacon crumbles and mix well.
- Dump into a 9×13 baking dish sprayed with cooking spray. Sprinkle remaining cheese and 2 tbsp bacon crumbles on top.
- Bake until hot about 35 minutes.
Notes
Nutrition
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Originally Published April 6, 2016. Revised and Republished September 2, 2025.
This casserole was delicious and comforting! We loved it!
How many cups is one serving ?
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.
This looks wonderful! What could I use instead of dill?
Dill is what gives it a ranch flavor. If you want you can omit it.
Love your recipes!!
love the recipe
thanks for sharing!!
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.
Yes, that should work. Enjoy!
great recipe
nice article
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!
Oh! I love the idea of zucchini and spinach in it! Wish I would’ve thought of that myself. Next time!
Love this casserole.My husband even loves it .He is a very picky eater.Thank you for a great recipe.
If I freeze before cooking- how much time needed to thaw- or do I cook frozen- temp and time please-thank you
I’d thaw overnight in the fridge and then bake as directed. You may need to increase the baking time by 5-10 minutes.
My husband has his own ranch dressing he makes. If I use it, what ingredients would I omit?
Probably the seasonings, sour cream, and mayo.
Thanks so much! I’m excited to try this next week!
Amazing! Will definitely be making this again!!
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!