Easy Low Carb Chicken Casserole

Looking for a dinner that won’t throw you off track with your low-carb goals? I know how challenging it can be to find meals the whole family will enjoy while watching those carbs. After a long day at work, the last thing I want is to spend hours in the kitchen or deal with complicated recipes. That’s why this chicken casserole has become a regular at our dinner table. I can prep most of it while my kids are doing homework, and it’s one of those dishes that makes great leftovers for lunch the next day. The best part? Nobody even notices it’s low carb – they’re too busy going back for seconds. Whether you’re following a keto diet or just trying to cut back on carbs, this casserole checks all the boxes. It’s filling, cheesy, and packed with protein. Plus, it’s the kind of recipe that lets you use whatever low-carb vegetables you have in your fridge. Why You’ll Love This Low Carb Chicken Casserole Keto-friendly meal – With zero pasta or grains, this casserole fits perfectly into a low-carb or keto diet while still being filling and satisfying. Protein-packed – Loaded with chicken, bacon, and cheese, this dish provides plenty of protein to keep you feeling full and energized. Veggie-rich – With both broccoli and spinach, you’re getting two nutritious green vegetables in each serving – perfect for sneaking more vegetables into your family’s diet. Time-saving prep – Using pre-cooked chicken and bacon means you can throw this casserole together in just minutes before popping it in the oven. Make-ahead friendly – You can prep this casserole in advance and keep it in the fridge until you’re ready to bake, making it perfect for busy weeknights. Which Kind of Chicken Should I Use? For this casserole, you’ve got plenty of options when it comes to your chicken choice. You can use either chicken breasts or thighs – breasts will give you a leaner result, while thighs offer more flavor and moisture. The easiest approach is to grab a rotisserie chicken from the grocery store and shred it up (this will give you about the right amount and adds great flavor). If you’re cooking the chicken yourself, you can either poach it in water with some salt and pepper, or bake it in the oven at 375°F for about 25-30 minutes. Just make sure your chicken is cooked through and cooled slightly before dicing or shredding it for the casserole. Watch Out for These Mistakes While Cooking The biggest challenge when making this low-carb chicken casserole is dealing with excess moisture, which can make your dish watery – be sure to thoroughly drain both the spinach and broccoli, even pressing them with paper towels to remove as much liquid as possible. Another common mistake is adding all the cheese at once, instead of reserving half to add during the last 10 minutes of baking, which creates that perfect melty top layer without burning. The broccoli can become mushy if overcooked, so if you’re using fresh florets, consider par-boiling them for just 2-3 minutes before adding to the casserole, or if using frozen, add them still slightly frozen to prevent overcooking. Temperature control is crucial – baking at too high a temperature can cause the ranch dressing to separate, so stick to 350°F and check that the casserole is heated through by inserting a knife in the center – it should come out hot to the touch. Use your ← → (arrow) keys to browse Suggestions for Ingredient Substitution This low-carb casserole is pretty adaptable to what you have in your fridge. For the protein, you can use rotisserie chicken or turkey instead of chicken breast, and turkey bacon works just as well as regular bacon. The cheese combo is flexible – while mozzarella and cheddar create a nice mix, you could use other melting cheeses like provolone, Monterey Jack, or Colby. If you’re not a fan of ranch dressing, try using a mix of mayo and sour cream with some Italian seasoning mixed in. As for the veggies, fresh spinach can replace frozen (just cook it down first), and you could swap the broccoli for cauliflower or Brussels sprouts while keeping the dish low-carb. Easy Low Carb Chicken Casserole FAQ Do I need to cook the broccoli before adding it to the casserole? Yes, I recommend quickly blanching the broccoli florets before adding them to the casserole. I usually boil them for 2-3 minutes until they’re bright green but still crisp – this ensures they’ll be perfectly tender (not mushy!) in the final dish. Why is my casserole watery after baking? The most common reason for a watery casserole is not draining the spinach well enough. I always squeeze my thawed spinach in a clean kitchen towel or cheesecloth until no more liquid comes out. Trust me, you’ll be surprised by how much water comes out! Can I use rotisserie chicken for this recipe? Yes, rotisserie chicken works great in this recipe! I use it all the time when I’m in a hurry. Just remove the skin, shred or dice the meat, and measure out 4 cups. It’s a super convenient shortcut that doesn’t compromise the taste at all. Preparation Time 15-20 minutes Cooking Time 15-20 minutes Total Time 30-40 minutes Level of Difficulty Easy Use your ← → (arrow) keys to browse Estimated Nutrition Estimated nutrition for the whole recipe (without optional ingredients): Calories: 2200-2500 Protein: 190-210 g Fat: 145-160 g Carbohydrates: 40-50 g Ingredients For the casserole: 4 cups diced or shredded cooked chicken breast 8 slices cooked and chopped bacon 5 cups broccoli florets OR 1 pound thawed frozen spinach (well-drained) 3 cloves minced garlic 1 cup ranch dressing 1/2 cup shredded mozzarella cheese 1/2 cup shredded cheddar cheese For the topping: 1/2 cup shredded mozzarella cheese 1/2 cup shredded cheddar cheese Optional: 1-3 teaspoons ranch seasoning mix (for added flavor) Step 1: Prepare Vegetables 5 cups broccoli florets OR 1 pound thawed frozen spinach (well-drained) Preheat oven to 375°F (191°C). If using frozen spinach: Thaw completely and squeeze out excess water. If using fresh broccoli: Boil for 1–2 minutes until bright green, then drain. Step 2: Combine the Main Ingredients 4 cups diced or shredded cooked chicken breast 8 slices cooked and chopped bacon 3 cloves minced garlic 1 cup ranch dressing 1/2 cup shredded mozzarella cheese 1/2 cup shredded cheddar cheese (separated) In a large bowl, combine chicken, bacon, prepared vegetables, minced garlic, ranch dressing, and the mozzarella and cheddar cheeses. Mix well. Add optional ranch seasoning if desired. Alternatively, you can mix all the ingredients directly in the casserole dish to save on dishes. Step 3: Transfer to Casserole Dish Transfer mixture to a 9×13 inch (23×33 cm) casserole dish. Step 4: Add the Cheese Topping 1/2 cup shredded mozzarella cheese 1/2 cup shredded cheddar cheese Sprinkle remaining mozzarella and cheddar cheeses evenly over the top. Step 5: Bake and Serve Bake for about 15 minutes, or until the top is hot and bubbly. Remove from oven, let cool slightly, then serve.