Easy Low Carb Chicken Casserole

If you’re looking for a cozy, easy dinner that’s low in carbs but still super tasty, this Easy Low Carb Chicken Casserole is just the thing.

It’s cheesy, packed with chicken and veggies, and made without pasta or rice—so it fits perfectly into a low carb or keto lifestyle.

Even picky eaters (and kids!) love it because it’s full of flavor and topped with melty cheese.

This casserole takes just 15 minutes to prep and bakes in about 20 minutes.

You can use leftover chicken or even rotisserie chicken, and the whole dish comes together in one pan.

It’s perfect for busy weeknights, meal prep, or a cozy weekend dinner with the family.

⭐ Why You’ll Love This Casserole

Low Carb & Keto-Friendly – No noodles, no bread—just chicken, cheese, and veggies.
Super Easy Prep – Just mix everything in one bowl and bake.
Kid-Approved – Cheesy and comforting, it tastes like a treat.
Make-Ahead Friendly – Great for prepping earlier in the day or storing leftovers.
Flexible Ingredients – Use the veggies and cheese you already have.

🛒 Ingredients You’ll Need

Main Casserole:

4 cups shredded cooked chicken (like rotisserie)
8 slices cooked bacon, chopped
5 cups broccoli florets or 1 lb frozen spinach (drained well)
3 cloves garlic, minced
1 cup ranch dressing
½ cup shredded mozzarella cheese
½ cup shredded cheddar cheese
(Optional: 1–3 tsp ranch seasoning for extra flavor)

Cheese Topping:

½ cup mozzarella
½ cup cheddar

👩‍🍳 How to Make It (Step-by-Step)

Step 1: Prep the Veggies

Spinach? Thaw and squeeze out all the water.
Broccoli? Boil in water for just 2–3 minutes until bright green. Drain well.

Step 2: Mix the Filling
In a big bowl, mix together:

Shredded chicken
Bacon
Veggies
Garlic
Ranch dressing
Half the mozzarella and cheddar

Stir everything until combined.

Step 3: Fill the Dish
Pour the mixture into a 9×13 inch casserole dish. Spread it evenly.

Step 4: Top with Cheese
Sprinkle the remaining mozzarella and cheddar on top. This makes that gooey, cheesy top everyone loves!

Step 5: Bake
Bake at 375°F (190°C) for 15–20 minutes or until hot and bubbly. Let it cool a few minutes before serving.

🧠 Tips to Make It Perfect

Avoid watery casserole – Squeeze your spinach really well or drain broccoli thoroughly.
Add cheese later – Save half the cheese for the top so it doesn’t burn.
Don’t overbake – Broccoli can get mushy, and ranch might separate if cooked too long.

🔄 Easy Ingredient Swaps

No chicken? Use turkey or leftover roasted meat.
No bacon? Try turkey bacon or skip it for a lighter version.
Don’t like ranch? Mix mayo and sour cream with herbs.
Other veggies? Cauliflower, spinach, or even zucchini work great.
Other cheeses? Use Colby Jack, provolone, or Monterey Jack.

📦 Storing & Reheating

Store leftovers in the fridge for up to 3 days.
Reheat in the oven at 350°F for 10–15 minutes or microwave a portion until warm.

❓ FAQ

Q: Can I make it ahead of time?
Yes! Assemble it early, cover, and refrigerate until dinner. Just bake when ready.

Q: Can I freeze it?
Yes, it freezes well. Wrap tightly, freeze for up to 2 months. Thaw overnight before baking.

Q: Is it okay for kids?
Totally! It’s creamy, cheesy, and easy to eat. Most kids don’t even notice the veggies.

🧮 Nutrition (Approx. per serving, serves 4–6)

Calories: 370–450
Protein: 35–40g
Fat: 25–30g
Carbs: 7–9g

Try this Easy Low Carb Chicken Casserole tonight and see why it’s a hit with both low-carb eaters and carb-loving kids. It’s quick, creamy, and totally satisfying.