Looking for a dinner that’s hearty, cheesy, and comforting, without loading up on carbs? This easy low carb chicken casserole is one of those recipes you’ll keep coming back to. It’s simple enough for busy weeknights, but tasty enough that the whole family (even the picky eaters) will ask for seconds.

The best part? Nobody realizes it’s keto-friendly, they just know it tastes like comfort food in a dish. Plus, it makes amazing leftovers for lunch the next day.

Ingredients for Low Carb Chicken Casserole

For the Casserole:

4 cups cooked chicken breast, diced or shredded (rotisserie chicken works great)
8 slices cooked and chopped bacon
5 cups broccoli florets or 1 lb frozen spinach (thawed & well-drained)
3 cloves garlic, minced
1 cup ranch dressing
½ cup shredded mozzarella cheese
½ cup shredded cheddar cheese

For the Topping:

½ cup shredded mozzarella cheese
½ cup shredded cheddar cheese

Optional (for extra flavor):

1–3 teaspoons ranch seasoning mix

Step-by-Step Instructions

Prep the Veggies
- If using frozen spinach: thaw completely and squeeze out as much liquid as possible.
- If using broccoli: blanch in boiling water for 2–3 minutes until bright green, then drain well.
Mix the Base
In a large bowl, combine:
- Chicken, bacon, prepared veggies, garlic, ranch dressing, ½ cup mozzarella, and ½ cup cheddar.
  Mix until everything is evenly coated. (Tip: You can also mix directly in your casserole dish to save dishes.)
Transfer to Casserole Dish
Spread mixture into a 9×13 inch (23×33 cm) baking dish.
Top with Cheese
Sprinkle the remaining mozzarella and cheddar evenly over the top.
Bake & Serve
Bake at 350°F (175°C) for 15–20 minutes, or until the casserole is hot and bubbly.
Let cool for 5 minutes before serving.

Tips & Tricks for the Perfect Casserole

Avoid watery texture: Always drain and press veggies (especially spinach) before mixing.
Cheese layering tip: Save half the cheese for the topping so it melts golden without burning.
Temperature control: Stick to 350°F, higher temps may cause the ranch to separate.
Meal prep hack: This dish reheats beautifully and makes an easy next-day lunch.

Substitutions & Variations

Protein swaps: Turkey or rotisserie chicken both work. Turkey bacon is fine too.
Veggie swaps: Cauliflower or Brussels sprouts instead of broccoli/spinach.
Dressing swaps: Not a ranch fan? Try mayo + sour cream with Italian seasoning.
Cheese options: Monterey Jack, provolone, or Colby all melt beautifully.

Frequently Asked Questions (FAQ)

Do I need to cook the broccoli first?

Yes, blanching for 2–3 minutes keeps it tender without getting mushy in the oven.

Why did my casserole turn out watery?

Most likely from spinach that wasn’t drained enough. Use a towel or cheesecloth to squeeze every drop of water out.

Can I use rotisserie chicken?

Absolutely! It’s one of the best shortcuts for this recipe. Just shred and measure out about 4 cups.

Can I freeze this casserole?

Yes, assemble it, cover tightly, and freeze before baking. When ready, bake from frozen at 350°F for 35–40 minutes.

Nutrition Information (per serving, 4 servings)

Calories: ~590 kcal
Protein: ~48 g
Fat: ~39 g
Carbohydrates: ~8–10 g net carbs

This easy low carb chicken casserole proves you don’t need pasta or rice to enjoy comfort food. It’s rich, filling, and flexible enough to match whatever’s in your fridge. Serve it for a quick weeknight dinner, meal prep it for lunches, or make it ahead for those nights when you just can’t face cooking from scratch.

If you try this recipe, let me know how your family liked it, and don’t forget to save or share it for the next time you need a no-fuss, low-carb dinner!