Bacon Ranch Chicken Casserole – Keto and Low Carb

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A super easy and flavorful Low Carb chicken casserole topped with gooey melted cheddar cheese and chunks of bacon!

This is a great weeknight dinner when you are short on time, but want a good home cooked low carb meal!  I use precooked chicken and frozen spinach to make things easier.

The flavor in this casserole comes from my Bacon Ranch Dressing, which is super easy to make and tastes delicious!  I add in cream cheese, shredded cheddar cheese and more bacon.  Even your pickiest eaters will devour this flavorful Keto friendly casserole!

How to Make Bacon Ranch Chicken Casserole

Ingredients

1 1/2 pounds shredded/cubed cooked chicken breast

1 cup Bacon Ranch Dressing (see my recipe here)

1/2 cup chicken stock (see my recipe here)

1/4 cup cream cheese, softened

5 slices bacon, cooked and crumbled

1 1/2 cups shredded cheddar cheese

9 ounces frozen spinach, thawed and well drained

Preparation

Preheat oven to 375F.

Add the cream cheese to a large mixing bowl and soften in the microwave for about 10 seconds until almost melted.  Mix in the bacon ranch dressing.

Add in the chicken, spinach, half the crumbled bacon and half the shredded cheddar and mix.

Pour the mixture into a greased 9” x 9” casserole.

Then top with the remaining cheese.

Bake for 20 minutes on the center rack.  Then bake an additonal 5 minutes on the top rack or until the cheese is golden and bubbly!  Top with the remaining crumbled bacon, allow to cool slightly and serve.

Store leftovers in the fridge for a few days or freeze.

More easy Keto and Low Carb Chicken Casseroles…

Chicken Alfredo Casserole

Chicken Parmesan Casserole

Chicken Florentine Casserole

Chicken Cordon Bleu Casserole

Chicken and Broccoli Casserole

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Bacon Ranch Chicken Casserole - Keto and Low Carb

A super easy and flavorful Low Carb chicken casserole topped with gooey melted cheddar cheese and chunks of bacon! 

Author Keto Cooking Christian

Course Main Course

Servings 6

Ingredients

• 1 1/2 pounds shredded/cubed cooked chicken breast
• 1 cup Bacon Ranch Dressing
• 1/2 cup chicken stock
• 1/4 cup cream cheese softened
• 5 slices bacon cooked and crumbled
• 1 1/2 cups shredded cheddar cheese
• 9 ounces frozen spinach thawed and well drained

US Customary - Metric

Preparation

• Preheat oven to 375F
• Add the cream cheese to a large mixing bowl and soften in the microwave for about 10 seconds until almost melted.  Mix in the bacon ranch dressing.Add in the chicken, spinach, half the crumbled bacon and half the shredded cheddar and mix.
• Pour the mixture into a greased 9” x 9” casserole and top with the remaining cheese.Bake for 20 minutes on the center rack.  Then bake an additonal 5 minutes on the top rack or until the cheese is golden and bubbly!
• Top with the remaining crumbled bacon, allow to cool slightly and serve.Store leftovers in the fridge for a few days or freeze.

Nutrition Facts

Bacon Ranch Chicken Casserole - Keto and Low Carb

Amount Per Serving

Calories 537 Calories from Fat 333

% Daily Value*

Total Fat 37g 57%

Saturated Fat 14g 70%

Total Carbohydrates 4g 1%

Dietary Fiber 1g 4%

Sugars 2g

Protein 47g 94%

* Percent Daily Values are based on a 2000 calorie diet.

*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alchol (Swerve/Erythritol).

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