Looking for a dinner that won’t throw off your low-carb goals? I get it—finding meals the whole family will enjoy while sticking to a low-carb diet can be tough. After a long day at work, the last thing I want to do is spend hours in the kitchen or fuss with complicated recipes.
That’s why this chicken casserole is a go-to at our house. I can prep it in just a few minutes while the kids do their homework, and it’s a dish that makes excellent leftovers for lunch the next day. The best part? No one even realizes it’s low-carb—they’re too busy going back for seconds!
Whether you’re following a keto diet or simply trying to cut back on carbs, this casserole has everything you need. It’s filling, cheesy, and packed with protein. Plus, it’s a versatile recipe that lets you use whatever low-carb veggies you have in the fridge.
Why You’ll Love This Low-Carb Chicken Casserole
- Keto-friendly: This casserole is free of pasta or grains, so it fits perfectly into a low-carb or keto diet without sacrificing flavor or satisfaction.
- Protein-packed: Loaded with chicken, bacon, and cheese, this dish provides a generous amount of protein to keep you full and energized.
- Veggie-rich: With both broccoli and spinach, you’re sneaking in two nutritious green veggies in every bite—great for getting more vegetables into your family’s diet.
- Time-saving prep: By using pre-cooked chicken and bacon, you can throw this casserole together in just minutes and pop it into the oven.
- Make-ahead friendly: Prep this casserole ahead of time and store it in the fridge until you’re ready to bake, making it perfect for busy weeknights.
Which Type of Chicken Should I Use?
There are plenty of options for the chicken in this casserole, so you can pick what works best for you.
- Chicken breasts will give you a leaner dish, while chicken thighs offer more flavor and moisture.
- The easiest option? Grab a rotisserie chicken from the store, shred it up, and you’re good to go. It’ll give you just the right amount of chicken and add an extra layer of flavor.
- If you’re cooking the chicken yourself, you can either poach it in water with some salt and pepper or bake it at 375°F for 25-30 minutes.
Just make sure the chicken is cooked through and slightly cooled before dicing or shredding it.
Common Mistakes to Avoid When Making This Casserole
Making this low-carb chicken casserole is pretty simple, but there are a few things you should watch out for:
- Excess moisture: One of the biggest challenges is dealing with watery casseroles. Make sure you thoroughly drain the spinach and broccoli, even pressing out excess moisture with paper towels.
- Not reserving cheese: Add half the cheese at the start of baking and save the rest for the last 10 minutes. This ensures the top gets melty and bubbly without burning.
- Overcooking the broccoli: If you’re using fresh broccoli, par-boil it for just 2-3 minutes to keep it crisp-tender. If you’re using frozen, add it directly to the casserole while it’s still slightly frozen to avoid overcooking.
- Temperature control: Bake at 350°F to ensure the ranch dressing doesn’t separate. Check that the casserole is heated through by inserting a knife in the center—it should come out hot.
Ingredient Substitutions
This casserole is very adaptable, so feel free to swap out ingredients based on what you have on hand:
- For the protein: Use turkey instead of chicken, or swap turkey bacon for regular bacon.
- For the cheese: While mozzarella and cheddar work wonderfully, you can use other cheeses like provolone, Monterey Jack, or Colby.
- For the dressing: If you’re not a fan of ranch, you can substitute with a mixture of mayo and sour cream, adding some Italian seasoning for extra flavor.
- For the veggies: You can replace fresh spinach with frozen spinach (just be sure to drain it well), or swap broccoli with cauliflower or Brussels sprouts.
Easy Low-Carb Chicken Casserole FAQ
Do I need to cook the broccoli before adding it to the casserole?
Yes! I recommend blanching fresh broccoli for 1-2 minutes so it stays crisp-tender in the casserole. If you’re using frozen, just toss it in straight from the freezer.
Why is my casserole watery after baking?
The most common cause of watery casseroles is not draining the spinach and broccoli properly. Always squeeze out excess liquid, especially from thawed spinach.
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is perfect for this casserole. Just shred the chicken and measure out about 4 cups. It’s a great shortcut that doesn’t sacrifice taste.
Low-Carb Chicken Casserole Recipe
Preparation Time: 15-20 minutes
Cooking Time: 15-20 minutes
Total Time: 30-40 minutes
Level of Difficulty: Easy
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 (separate for topping)
- 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)
Instructions:
- Prepare Vegetables:
- Preheat oven to 375°F.
- For fresh broccoli: Boil for 1-2 minutes until bright green, then drain.
- For frozen spinach: Thaw completely and squeeze out excess water.
- Combine the Main Ingredients:
- In a large bowl, mix the chicken, bacon, garlic, ranch dressing, mozzarella, and cheddar cheeses, and the prepared veggies. If you want extra flavor, add ranch seasoning mix. Alternatively, mix directly in your casserole dish to save on dishes!
- Transfer to Casserole Dish:
- Transfer the mixture into a 9×13-inch casserole dish.
- Add the Cheese Topping:
- Sprinkle the remaining mozzarella and cheddar cheeses over the top.
- Bake and Serve:
- Bake for 15-20 minutes, or until the casserole is hot and bubbly. Let it cool slightly before serving.