Keto Chicken Bacon Ranch Casserole - Creamy, Comforting, and Low-Carb

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

4 cups cooked chicken, shredded or cubed (rotisserie works great)
8 slices bacon, cooked and crumbled
2 cups broccoli florets, lightly steamed or blanched
1 cup cauliflower florets, lightly steamed or blanched (optional, for extra bulk)
1 cup shredded cheddar cheese
1 cup shredded mozzarella (or Monterey Jack)
1/2 small yellow onion, finely diced
2 cloves garlic, minced
1 cup heavy cream
4 oz cream cheese, softened
3 tbsp ranch seasoning (homemade or store-bought, sugar-free)
2 tbsp butter
1 tbsp olive oil
Salt and pepper, to taste
Fresh chives or parsley, chopped, for garnish

Preheat and prepare: Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or butter.
Cook the bacon: In a skillet over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate and crumble. Reserve 1 tablespoon of bacon fat.
Sauté aromatics: In the same skillet, melt the butter with the reserved bacon fat. Add onion and cook 3-4 minutes until soft. Stir in garlic for 30 seconds until fragrant.
Make the creamy ranch sauce: Reduce heat to low. Add cream cheese to the skillet and stir until smooth. Whisk in heavy cream and ranch seasoning. Simmer 2-3 minutes until slightly thickened. Taste and season with salt and pepper.
Prep the veggies: Lightly steam broccoli and cauliflower until just tender-crisp (about 3-4 minutes). Drain well so the casserole doesn’t get watery.
Combine in the baking dish: Add cooked chicken, broccoli, cauliflower, and half the crumbled bacon to the dish. Pour the ranch sauce over everything and toss gently to coat.
Add cheese: Sprinkle cheddar and mozzarella evenly over the top. Finish with the remaining bacon.
Bake: Bake 18-22 minutes, until the casserole is bubbling and the cheese is melted and lightly golden.
Rest and garnish: Let it sit 5 minutes to set. Sprinkle with chopped chives or parsley before serving.