Chicken Bacon Ranch Casserole
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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
- 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
- 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
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 9x13 baking dish sprayed with cooking spray. Sprinkle remaining cheese and 2 tbsp bacon crumbles on top.
Bake until hot about 35 minutes.
To Reheat: you can bake this again at 325 until hot or heat portions in the microwave.
To Freeze: I've frozen lunch-sized portions after baking and also prepped the casserole and frozen before baking - both options work!
Substitutions: you can swap turkey for the chicken and any cheese you like. Don't eat pork? Use turkey bacon.
Prep Time: if you are using pre-cooked chicken, bacon crumbles, and thawed frozen broccoli the prep time really is 10 minutes. If you are using all fresh ingredients it is closer to 30 minutes.
Notes on 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.
Calories: 498kcal | Carbohydrates: 5g | Protein: 37g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 147mg | Sodium: 601mg | Potassium: 483mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1175IU | Vitamin C: 51.3mg | Calcium: 287mg | Iron: 1.7mg