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.
Should I cook the chicken myself or can I use leftover/rotisserie chicken?
You can absolutely use leftover or rotisserie chicken—it’s actually preferred since it saves time and adds flavor. Rotisserie chicken shreds easily and comes pre-seasoned. If cooking from scratch, poach, bake, or use an Instant Pot until it reaches 165°F (74°C), then let it rest before shredding.
One rotisserie chicken yields about 3-4 cups of meat, so you may need a second bird or extra breast to reach the required 4 cups. Any leftover grilled, roasted, or boiled chicken works well—just ensure it’s fully cooked and moist, as dry chicken can negatively affect the casserole.
What parts of the chicken work best – just breast or thighs too?
Both chicken breast and thighs work excellent in this casserole, though they offer different benefits. Breast meat is leaner and fits the low-carb profile better, with a mild flavor that absorbs the ranch dressing well.
Thighs are juicier, more forgiving if slightly overcooked, and add richer flavor due to higher fat content—making them ideal for casseroles where moisture is key. You can use either exclusively or mix both for balanced texture and flavor.
Dark meat (thighs and drumsticks) stays tender during baking, while white meat can dry out if overcooked initially. For best results, use whatever you have available or prefer.
Can I use frozen broccoli instead of fresh?
Frozen broccoli works perfectly and is often more convenient—just thaw completely and drain excess water thoroughly to prevent a watery casserole. Skip the boiling step since frozen broccoli is already blanched. Fresh broccoli offers slightly better texture and requires the 1-2 minute blanching mentioned in the recipe.
Make Ahead & Freezing Instructions
You can absolutely prepare this casserole ahead—assemble everything, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours before baking. Add 5-10 extra minutes to the baking time if going straight from fridge to oven.
This casserole freezes well for up to 3 months. Assemble but don’t bake, wrap tightly in plastic and foil, then freeze. Thaw overnight in the fridge before baking, or bake from frozen at 350°F for 45-60 minutes until heated through and bubbly.
| Preparation Time | 15-20 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 30-40 minutes |
| Servings | 8-10 |
| Level of Difficulty | Easy |
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:
- 5 cups broccoli florets
- 8 slices cooked bacon (chopped into 1/2-inch pieces)
- 4 cups cooked chicken (shredded or diced into 1/2-inch pieces)
- 3 cloves garlic (finely minced for best flavor)
- 1/2 cup shredded mozzarella
- 1/2 cup shredded cheddar
- 1 cup ranch dressing (I prefer Hidden Valley Original Ranch)
For the topping:
- 1/2 cup shredded cheddar (I like Tillamook Medium Cheddar)
- 1/2 cup shredded mozzarella
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.
I’m so glad you used ranch dressing. It was a nice change to the brocolli and chicken recipes available.