Creamy Low Carb Chicken Casserole with Broccoli and Bacon is a crowd-pleasing, weeknight-ready dish that delivers creamy comfort without a heavy carb load. It combines tender chicken, bright broccoli, smoky turkey bacon, and melty cheeses in a simple casserole that’s easy to assemble and even easier to love.
why make this recipe
This casserole hits several home-cooking sweet spots: it’s fast to pull together, flexible with ingredients you likely already have, and forgiving if you’re short on time. Because it’s low carb, it suits people watching their carbohydrate intake while still offering rich flavor and satisfying texture. The mix of chicken and broccoli packs protein and veggies into each portion, and the ranch dressing plus shredded cheeses create a familiar, comforting creaminess without needing a roux or a can of condensed soup.
If you’re feeding picky eaters, this recipe’s cheesy, slightly smoky profile tends to win them over. If you’re meal-prepping, it reheats well and stores cleanly. For a potluck or casserole swap, this dish travels safely and tastes great warm or at room temperature.
how to make Creamy Low Carb Chicken Casserole with Broccoli and Bacon
This casserole comes together in four stages: prep the broccoli, combine the filling, assemble in a baking dish, and bake until bubbly. The method is straightforward and designed to keep the broccoli tender-crisp and the chicken moist. You can use leftover roasted or poached chicken, rotisserie chicken, or quickly shred cooked breasts. Cooked turkey bacon keeps the dish family-friendly while still offering the bacon flavor everyone recognizes.
The step-by-step directions below are intentionally simple so you can adapt them for timing and portions. If you want to speed the process, use frozen broccoli that’s been briefly thawed and drained, and grab cooked chicken from your fridge or grocery rotisserie.
Ingredients :
5 cups broccoli florets, 8 slices cooked turkey bacon, chopped, 4 cups cooked chicken, shredded or diced, 3 cloves garlic, minced, ½ cup shredded mozzarella, ½ cup shredded cheddar, 1 cup ranch dressing, ½ cup shredded cheddar (for topping), ½ cup shredded mozzarella (for topping)
Ingredient notes and substitutions
- Broccoli: Fresh florets give the best texture, but frozen broccoli works in a pinch. If using frozen, thaw and pat dry to avoid a watery casserole.
- Turkey bacon: This recipe uses turkey bacon instead of pork to keep it family-friendly and align with substitution guidelines. If you prefer a vegetarian option, try smoked tempeh bacon or thick-cut marinated mushrooms for a smoky bite.
- Chicken: Rotisserie chicken or leftover roasted chicken speeds things up. For lower fat, use skinless breast meat; for richer flavor, use a mix of dark and white meat.
- Cheeses and ranch: Use your favorite shredded cheeses and a ranch you trust. If you prefer a lighter option, use reduced-fat ranch or a yogurt-based ranch to cut calories and fat.
- Garlic: If garlic is an issue, substitute 1 teaspoon garlic powder. Fresh garlic gives the best flavor, though.
Directions :
- Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
- Steam or blanch broccoli until just tender, then drain well.
- In a large bowl, mix chicken, broccoli, turkey bacon, garlic, mozzarella, cheddar, and ranch dressing.
- Spread mixture evenly in baking dish.
- Sprinkle the top with additional cheddar and mozzarella.
- Bake for 25–30 minutes until hot and bubbly.
- Let rest 5–10 minutes before serving.
Pro Tips for Success Creamy Low Carb Chicken Casserole with Broccoli and Bacon
- Dry your broccoli: After steaming or blanching, make sure the broccoli is well drained and even gently patted dry. Excess water will make the casserole runny and dilute the flavor.
- Shred cheese yourself: Pre-shredded cheese often contains anti-caking agents that can affect meltability. Shred a block for creamier, better-melting results.
- Let it rest: Allow the casserole to sit for 5–10 minutes after baking. This helps the filling set so you can dish neat portions and avoids a watery serving.
- Use hot chicken: If using freshly cooked chicken, let it cool slightly but not fully cold — warm chicken helps the ranch dressing loosen and blend more evenly throughout the casserole.
- Customize salt carefully: Turkey bacon, cheese, and ranch contain salt. Taste a small portion of the mixed filling before adding extra salt and adjust accordingly.
- Add crunch on top: For a textural contrast, toast almond slivers or crushed pork-free crispy onions and sprinkle them on right before serving.
Flavor Variations Creamy Low Carb Chicken Casserole with Broccoli and Bacon
- Southwestern twist: Stir in 1/2 cup chopped green chilies, replace the ranch with a cilantro-lime yogurt dressing, and use pepper jack cheese. Top with sliced avocado and chopped cilantro after baking.
- Mediterranean style: Swap ranch for a tzatziki-style sauce or plain Greek yogurt thinned with a little lemon juice. Add chopped roasted red peppers, kalamata olives, and a sprinkle of feta on top before serving.
- Mushroom and herb: Sauté a cup of sliced cremini or shiitake mushrooms with a little thyme and olive oil. Fold into the chicken mixture and use Gruyère or Swiss cheese for a richer, earthy profile.
- Spicy bacon upgrade: Use a smoked turkey bacon that’s seasoned with black pepper or chipotle for a little heat. Mix in a pinch of smoked paprika or cayenne to deepen the smoky kick.
Serving Suggestions Creamy Low Carb Chicken Casserole with Broccoli and Bacon
- Family dinner: Serve slices of the casserole with a simple green salad tossed in lemon vinaigrette for brightness, or steamed green beans on the side.
- Low-carb plate: Pair with cauliflower rice or a crisp cucumber-tomato salad for a low-carb meal that still feels abundant.
- Potluck: Bring it with a big spoon and small plates — the casserole holds well at room temperature and is easy to portion.
- Kid-friendly: Serve with apple slices or carrot sticks to add a fresh crunch that goes well with the creamy casserole.
Storage and Freezing Instructions Creamy Low Carb Chicken Casserole with Broccoli and Bacon
- Refrigerator: Cool the casserole to room temperature, then cover tightly with foil or plastic wrap and store in the fridge for up to 3–4 days. Reheat an individual portion in the microwave for about 2 minutes, or in an oven-safe dish at 350°F until warm.
- Freezing: To freeze, assemble the casserole but don’t bake it. Wrap tightly with two layers of foil or place in a freezer-safe container. Freeze for up to 2–3 months. When ready to bake, let thaw in the fridge overnight, then bake at 375°F for 35–45 minutes until hot and bubbly.
- Reheating from frozen: If baking from frozen, cover with foil and bake at 350°F for about 60–75 minutes; uncover for the last 10–15 minutes to brown the cheese.
- Tip for best texture: After reheating, let it rest a few minutes to firm up, then serve. Leftovers are great for meal prep containers and will stay fairly moist thanks to the ranch and cheese.
Nutrition Facts (Per Serving)
Estimate based on 8 servings per 9×13-inch casserole. These are approximate values and will vary with brands and exact portion sizes.
- Calories: ~400 kcal
- Protein: ~33 g
- Carbohydrates: ~6 g
- Fat: ~27 g
- Fiber: ~1.5 g
- Sodium: ~900 mg
Nutrition notes
- This casserole is protein-forward and low in carbs, making it suitable for low-carb and many ketogenic-style meal plans when paired with compatible sides.
- Sodium can be high due to processed ingredients like turkey bacon and ranch. To lower sodium, use a low-sodium ranch dressing, rinse and blot turkey bacon, and choose reduced-sodium cheeses.
- If you need a lower-calorie version, reduce the amount of ranch or use a plain Greek yogurt blended with herbs in its place.
FAQ About Creamy Low Carb Chicken Casserole with Broccoli and Bacon
Is this casserole suitable for a low-carb diet?
Yes. The casserole is intentionally low in carbohydrates because its primary ingredients are protein (chicken), non-starchy vegetables (broccoli), and cheese. The ranch dressing contributes some carbs, but overall the net carbs are low compared to pasta- or potato-based casseroles. If you want to reduce carbs further, use a low-carb ranch dressing or a homemade herb-yogurt sauce.
Can I make this casserole ahead of time?
Absolutely. You can assemble the casserole a day ahead, cover it, and keep it refrigerated until you’re ready to bake. This actually helps flavors meld. If you plan to freeze it, assemble but don’t bake—wrap tightly and freeze for up to 2–3 months. Thaw overnight in the refrigerator before baking for best results.
What are good swap options if someone is dairy-free?
For dairy-free versions, use dairy-free shredded cheeses or nutritional yeast for savory, cheesy notes and replace the ranch with a creamy dairy-free dressing (based on cashews, coconut yogurt, or a dairy-free mayo mixed with herbs). Keep in mind texture and melting will differ, and the casserole may be less creamy unless you use a rich dairy-free substitute.
How can I prevent a watery casserole?
Wateriness usually comes from under-drained vegetables or frozen ingredients that still have moisture. Make sure steamed or blanched broccoli is drained and patted dry. If using frozen broccoli, thaw fully and press out excess water. Also, avoid adding any extra liquids beyond the ranch dressing unless you want a looser texture.
Can I use raw chicken instead of cooked chicken?
You could, but the cooking time and method would need to change. If you start with raw chicken, consider cutting it into bite-sized pieces, seasoning lightly, and sautéing just until mostly cooked before mixing with the other ingredients. Raw chicken in a casserole can lead to uneven cooking and longer baking times, which may overcook the broccoli and dry out the cheese topping.
How can I make this casserole more colorful and vegetable-rich?
Stir in small-diced red bell pepper, thinly sliced cherry tomatoes (added after baking), or sautéed spinach for extra color and nutrients. Keep portions modest so the casserole remains low carb; carrots and starchy vegetables will increase carbs. Roasted red peppers add color without too many extra carbs.
Is there a gluten-free concern with this recipe?
The main ingredients—chicken, broccoli, cheeses, turkey bacon, garlic, and ranch dressing—are naturally gluten-free, but some brands of ranch dressing or processed turkey bacon may contain gluten as a stabilizer or flavoring ingredient. Check labels to ensure all components are certified gluten-free if you are cooking for someone with celiac disease or a strong sensitivity.
What is the best way to reheat leftovers so the top stays melty?
For single portions, the microwave is fastest but may not re-crisp the top. For best texture, reheat in a preheated 350°F oven in an oven-safe dish for 10–15 minutes until warmed through; if you want to freshen the cheese top, broil for 1–2 minutes at the end to re-brown.
Final Thoughts
This Creamy Low Carb Chicken Casserole with Broccoli and Bacon is a dependable, versatile dish that fits many weeknight and meal-planning needs. It balances comfort and nutrition and is easy to adapt whether you’re aiming for lighter swaps, bolder flavors, or a make-ahead option. Try it as written first to get the classic flavor combination, then experiment with the variations to match your family’s tastes.
If you enjoyed this recipe and want a printable version or a quick reference for scaling, consider saving the linked recipe page for later use and sharing with friends who appreciate simple, satisfying casseroles.
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Creamy Low Carb Chicken Casserole with Broccoli and Bacon
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Low Carb
Description
A comforting low-carb casserole packed with chicken, broccoli, and turkey bacon, offering creamy flavor without the heavy carb load.
Ingredients
- 5 cups broccoli florets
- 8 slices cooked turkey bacon, chopped
- 4 cups cooked chicken, shredded or diced
- 3 cloves garlic, minced
- ½ cup shredded mozzarella
- ½ cup shredded cheddar
- 1 cup ranch dressing
- ½ cup shredded cheddar (for topping)
- ½ cup shredded mozzarella (for topping)
Instructions
- Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
- Steam or blanch broccoli until just tender, then drain well.
- Mix chicken, broccoli, turkey bacon, garlic, mozzarella, cheddar, and ranch dressing in a large bowl.
- Spread mixture evenly in the baking dish.
- Sprinkle the top with additional cheddar and mozzarella.
- Bake for 25–30 minutes until hot and bubbly.
- Let rest for 5–10 minutes before serving.
Notes
For best texture, ensure broccoli is well-drained. Shred your own cheese for better meltability.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 900mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 33g
- Cholesterol: 90mg
