Weeknight dinners can feel like a never-ending puzzle. You want something the whole family will actually eat, but you also don’t want to spend an hour in the kitchen after a long day. That’s where this low carb chicken casserole comes in to save the day.
I started making this casserole when my family was trying to cut back on carbs, but we still wanted comfort food. You know how it is – everyone’s hungry, someone has homework, and the last thing you want to hear is “what’s for dinner?” This dish checks all the boxes: it’s filling, it’s tasty, and it doesn’t leave you missing the pasta or rice.
The best part? You can prep most of it ahead of time and just pop it in the oven. I usually get everything ready on Sunday and have dinner sorted for Monday night. No stress, no fuss, just good food that everyone will eat without complaining.
Why You’ll Love This Chicken Casserole
- Low-carb friendly – This casserole skips the heavy starches and focuses on protein and veggies, making it perfect for keto or low-carb eating plans.
- Quick and easy – With only 25-30 minutes from start to finish, this is the kind of weeknight dinner that saves you time without sacrificing flavor.
- Loaded with protein – Between the chicken, bacon, and cheese, you’re getting a satisfying meal that will keep you full and energized.
- Kid-approved vegetables – The creamy ranch and melted cheese make broccoli and spinach taste so good that even veggie-resistant family members will clean their plates.
- One-dish convenience – Everything bakes together in one casserole dish, which means less cleanup and more time to relax after dinner.
What Kind of Chicken Should I Use?
For this casserole, boneless skinless chicken breasts are your best bet since they’re easy to cube or shred and cook evenly. You can use fresh chicken breasts that you cook yourself, or save time by grabbing a rotisserie chicken from the store and pulling the meat off the bones. If you’re cooking your own chicken, poaching or baking works great – just make sure it’s fully cooked through before adding it to the casserole. Chicken thighs will also work if that’s what you have on hand, though they’ll add a bit more richness to the dish.
Options for Substitutions
This low carb casserole is pretty forgiving when it comes to swaps and substitutions:
- Chicken breasts: You can easily swap chicken breasts for rotisserie chicken, chicken thighs, or even leftover turkey. Just make sure you have about 4 cups of cooked, shredded meat total.
- Ranch dressing: If ranch isn’t your thing, try Caesar dressing, blue cheese dressing, or even a mix of sour cream and mayo with some herbs. Keep the same amount for proper consistency.
- Mozzarella and cheddar cheese: Feel free to mix up the cheese combo! Swiss, provolone, or pepper jack work great. You can also use all of one type if that’s what you have on hand – just keep the total at 2 cups.
- Broccoli: Cauliflower florets, green beans, or asparagus make good substitutes. If using frozen vegetables, thaw and drain them well first to avoid a watery casserole.
- Frozen spinach: Fresh spinach works too – you’ll need about 2 pounds, and make sure to wilt it down and squeeze out excess water. You can also try frozen kale or collard greens for variety.
- Bacon: Turkey bacon, ham, or even cooked sausage can replace the bacon. For a lighter version, you can skip the meat entirely and add some toasted nuts for crunch.
Watch Out for These Mistakes While Cooking
The biggest mistake with this low carb casserole is not properly draining the spinach, which can turn your dish into a watery mess – make sure to squeeze out every drop of moisture using a clean kitchen towel or paper towels.
Another common error is overcooking the broccoli before adding it to the casserole, so aim for bright green florets that are just tender when you steam or blanch them.
Don’t dump all the cheese on top at once either – save about half for the final 10 minutes of baking to get that perfect golden, bubbly finish without burning.
Finally, let the casserole rest for at least 10 minutes after baking so it can set up properly and won’t fall apart when you serve it.
What to Serve With Low Carb Chicken Casserole?
This hearty casserole is pretty much a complete meal on its own, but I love serving it with a simple side salad to add some fresh crunch to balance out all that cheesy goodness. A basic mixed greens salad with cucumber, cherry tomatoes, and a light vinaigrette works perfectly and keeps things low carb too. If you want something warm on the side, roasted asparagus or green beans make great additions that won’t weigh you down. For those not watching carbs, a slice of garlic bread or some dinner rolls are always a hit for soaking up any extra ranch-y sauce from the casserole.
Storage Instructions
Refrigerate: This chicken casserole keeps really well in the fridge for up to 4 days when covered tightly with foil or plastic wrap. I actually think it tastes even better the next day after all those flavors have had time to meld together! It’s perfect for meal prep or making ahead for busy weeknights.
Freeze: You can definitely freeze this casserole for up to 3 months in a freezer-safe dish or container. I like to portion it out into individual servings before freezing so I can grab just what I need. Make sure to wrap it well to prevent freezer burn.
Reheat: To warm up leftovers, cover the casserole with foil and bake at 350°F for about 20-25 minutes until heated through. If it’s frozen, thaw it overnight in the fridge first. You can also microwave individual portions on medium power, stirring halfway through to heat evenly.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15 minutes |
| Total Time | 25-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2300-2500
- Protein: 220-240 g
- Fat: 140-155 g
- Carbohydrates: 40-55 g
Ingredients
For the casserole:
- 4 cups cooked chicken breast, diced or shredded
- 8 slices cooked bacon, chopped
- 3 cloves garlic, minced
- 1 cup ranch dressing
- 2 1/2 cups broccoli florets
- 1 lb frozen spinach, thawed and well drained
For the cheese layers:
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese (for topping)
- 1/2 cup shredded cheddar cheese (for topping)
Step 1: Preheat Oven and Prepare Vegetables
- 2 1/2 cups broccoli florets
- 1 lb frozen spinach, thawed and well drained
Start by preheating your oven to 375 degrees F (191 degrees C).
If using frozen spinach, make sure it is fully thawed and squeeze it well to drain any excess liquid.
If you are using broccoli florets, bring a pot of water to a boil, add the broccoli, and let it simmer for 1–2 minutes until it turns bright green.
Then, drain the broccoli well.
Properly draining the spinach or broccoli ensures your casserole won’t be watery.
Step 2: Mix Chicken, Bacon, Vegetables, and Sauce
- 4 cups cooked chicken breast, diced or shredded
- 8 slices cooked bacon, chopped
- 3 cloves garlic, minced
- 1 cup ranch dressing
- drained broccoli or spinach from Step 1
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
In a large bowl, combine the cooked chicken breast (diced or shredded), chopped cooked bacon, drained spinach or broccoli (from Step 1), minced garlic, ranch dressing, 1/2 cup shredded mozzarella cheese, and 1/2 cup shredded cheddar cheese.
Stir thoroughly until all the ingredients are well incorporated.
Then, transfer the mixture to a 9×13 inch (23×33 cm) glass or stoneware casserole dish.
You can also mix all the ingredients directly in the casserole dish if you prefer less cleanup.
I like to add a bit of ranch seasoning at this stage for even more ranch flavor.
Step 3: Top with Cheeses
- 1/2 cup shredded mozzarella cheese (for topping)
- 1/2 cup shredded cheddar cheese (for topping)
Evenly sprinkle the remaining 1/2 cup mozzarella cheese and 1/2 cup cheddar cheese over the top of the casserole.
This will create a golden, bubbly crust once baked.
Step 4: Bake the Casserole
Place the casserole in the preheated oven and bake for about 15 minutes, or until the cheese is melted and the dish is hot and bubbling.
Once out of the oven, let it rest for a few minutes before serving to allow everything to set.
I like to serve this dish hot, when the cheese is at its meltiest and most delicious.
Irresistible Low Carb Chicken Casserole
Ingredients
For the casserole:
- 4 cups cooked chicken breast, diced or shredded
- 8 slices cooked bacon, chopped
- 3 cloves garlic, minced
- 1 cup ranch dressing
- 2 1/2 cups broccoli florets
- 1 lb frozen spinach, thawed and well drained
For the cheese layers:
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese (for topping)
- 1/2 cup shredded cheddar cheese (for topping)
Instructions
- Start by preheating your oven to 375 degrees F (191 degrees C). If using frozen spinach, make sure it is fully thawed and squeeze it well to drain any excess liquid. If you are using broccoli florets, bring a pot of water to a boil, add the broccoli, and let it simmer for 1–2 minutes until it turns bright green. Then, drain the broccoli well. Properly draining the spinach or broccoli ensures your casserole won't be watery.
- In a large bowl, combine the cooked chicken breast (diced or shredded), chopped cooked bacon, drained spinach or broccoli (from Step 1), minced garlic, ranch dressing, 1/2 cup shredded mozzarella cheese, and 1/2 cup shredded cheddar cheese. Stir thoroughly until all the ingredients are well incorporated. Then, transfer the mixture to a 9x13 inch (23x33 cm) glass or stoneware casserole dish. You can also mix all the ingredients directly in the casserole dish if you prefer less cleanup. I like to add a bit of ranch seasoning at this stage for even more ranch flavor.
- Evenly sprinkle the remaining 1/2 cup mozzarella cheese and 1/2 cup cheddar cheese over the top of the casserole. This will create a golden, bubbly crust once baked.
- Place the casserole in the preheated oven and bake for about 15 minutes, or until the cheese is melted and the dish is hot and bubbling. Once out of the oven, let it rest for a few minutes before serving to allow everything to set. I like to serve this dish hot, when the cheese is at its meltiest and most delicious.
