
A creamy, cheesy low-carb casserole loaded with broccoli, tender chicken and crisp bacon — easy to assemble, family-friendly, and perfect for weeknights.

This casserole became my weeknight hero the first winter I wanted a cozy, satisfying dinner without piling on carbs. I discovered the combination one evening when I had leftover roasted chicken and a head of broccoli, and I reached for a bottle of Hidden Valley Original Ranch for a quick binder. The results were so comforting — creamy pockets of ranch and melted cheese with pops of smoky bacon — that it immediately earned a permanent spot in our rotation. The texture is a winning contrast: tender chicken, slightly crisp-tender broccoli, and a bubbly cheesy crust that holds everything together.
I love that this dish travels well from oven to table and gets better as it rests for a few minutes. It’s forgiving: if your chicken is shredded or chopped into 1/2-inch pieces, it melds perfectly with the other components. The flavors are familiar and crowd-pleasing — mild mozzarella and sharp cheddar balanced by the cool tang of ranch dressing and the savory crunch of bacon. On busy evenings, it’s a reliable way to serve something homemade without spending a lot of time in the kitchen.
I remember serving this at a small holiday movie night and watching everyone sample it, then quietly come back for more. My picky nephew declared it "the best cheesy stuff with chicken ever," and my partner insisted we double the bacon next time. It’s one of those simple recipes that keeps giving — easy to scale, great for leftovers, and reliably comforting.
One of my favorite things about this dish is how forgiving it is: swap rotisserie chicken to save time or make it vegetarian by replacing chicken and bacon with roasted mushrooms and smoked tempeh. On potluck nights, I often double the recipe and bring it still warm; it's always the first dish to disappear. For weeknight service, portion into individual ramekins and refrigerate for grab-and-bake dinners throughout the week.
Allow the casserole to cool to near room temperature (no more than two hours) before refrigerating. Store in an airtight container or cover the baking dish tightly with foil; it will keep well for 3 to 4 days. For longer storage, wrap the assembled, unbaked dish tightly with plastic wrap and heavy-duty foil and freeze for up to 3 months. Thaw overnight in the refrigerator and bake at 350°F for 30 to 35 minutes, or until piping hot in the center. When reheating single portions, use a low oven (325°F) to prevent the chicken from drying out — microwaving is fine for quick reheats but may soften the topping.
If you need to adapt this dish, there are straightforward swaps that keep the spirit intact. Swap Greek yogurt (1/2 cup) plus a tablespoon of water and a teaspoon of dried dill for half the ranch to cut calories while keeping tang. Use smoked gouda for a deeper, smoky flavor in place of one of the cheeses. If you don’t eat pork, crisped turkey bacon or chopped prosciutto are good alternatives; both contribute savory fat and texture. For a dairy-free version, choose dairy-free shredded cheese and a dairy-free ranch — texture will be slightly different, but the dish remains satisfying.
Serve warm with a peppery arugula salad dressed simply with lemon and olive oil or alongside roasted Brussels sprouts for a low-carb plate. Garnish with chopped fresh parsley or chives for color and a bright herbal note. For a heartier meal, offer cauliflower mash or a simple mixed-roasted vegetable tray. This casserole also pairs nicely with a crisp white wine like a Sauvignon Blanc or a light-bodied Pinot Noir if you prefer red.
Comfort casseroles like this one are a classic American tradition — they emerged from practical home cooking where combining cooked proteins, vegetables, and a binding sauce into a single dish made feeding families simpler. Ranch dressing, a modern American condiment created in the mid-20th century, adds a familiar tang that broad audiences enjoy. This recipe is a contemporary take on that tradition, streamlined for low-carb preferences while staying rooted in familiar Midwestern flavor profiles where cheesy, saucy bakes are especially beloved.
In spring and summer, swap the broccoli for blanched asparagus tips and a handful of fresh peas for color and brightness. In autumn, add a sprinkle of smoked paprika and swap part of the chicken for shredded roasted squash for an earthy twist. During winter holidays, fold in a spoonful of Dijon mustard and top with crushed pork rinds mixed with Parmesan for a festive, crunchy crust. Small seasonal adjustments make this an evergreen dish.
To meal-prep, portion into individual oven-safe containers and refrigerate for up to four days — grab one in the morning and reheat in the oven or microwave for an effortless meal. For freezer meal prep, assemble but do not top with the final cheeses; freeze and then add fresh topping before baking to retain the best texture. Label containers with the bake time and temperature to make reheating foolproof for family members.
This casserole has been a reliable comfort for my kitchen — easy to make, easy to adapt, and always warmly received. I hope it becomes a favorite in your home too; enjoy sharing it with people you love and making small tweaks to suit your taste.
Dry the blanched broccoli thoroughly to prevent a watery filling; pat with paper towels before mixing.
Use rotisserie chicken to cut prep time — 4 cups shredded is about one large rotisserie bird.
If using frozen broccoli, thaw and press out excess moisture with a clean kitchen towel before combining.
Let the casserole rest 5–10 minutes after baking so it sets and slices cleanly.
This nourishing easy low carb chicken casserole recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes — assemble the casserole and cover tightly; it will keep 24 hours in the refrigerator before baking. For best texture, drain any excess liquid from thawed frozen broccoli.
Yes — freeze unbaked in a freezer-safe dish for up to 3 months. Thaw overnight and bake at 350°F for 30–35 minutes.
This Easy Low Carb Chicken Casserole recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish. Have cooked chicken shredded or diced and bacon chopped for quick assembly.
Bring a pot of salted water to a boil. Add broccoli and blanch 1–2 minutes until bright green and slightly tender. Shock in ice water, drain and dry thoroughly.
In a large bowl, whisk ranch and minced garlic. Fold in chicken, broccoli, bacon, 1/2 cup mozzarella and 1/2 cup cheddar until evenly coated.
Spread the mixture into the prepared dish and smooth the top. Sprinkle remaining cheddar and mozzarella evenly across the surface.
Bake at 350°F for 20–25 minutes until bubbly and top is melted and golden. For extra browning, broil 1–2 minutes while watching closely.
Let rest 5–10 minutes to set before serving. Garnish with chopped parsley or chives if desired.
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This recipe looks amazing! Can't wait to try it.
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