Free: Healthy 5-Ingredient Meals Ebook
Get It Now- Why You’ll Love My Chicken Bacon Ranch Casserole
- Ingredients & Substitutions
- How To Make Chicken Bacon Ranch Casserole
- My Recipe Tips
- Storage Instructions
- Serving Suggestions
- More Chicken Casserole Recipes
- My Casserole Dish For This Recipe
- Chicken Bacon Ranch Casserole (Fast & Easy) Recipe card
- Recipe Reviews
The only thing I might love more than quick, healthy meals and comfort food recipes is when I get to combine them in a dish that uses ingredients I have on hand. And low carb casseroles — like loaded cauliflower casserole, eggplant lasagna, and my personal favorite, this chicken bacon ranch casserole recipe — are perfect for just that.
The beauty of this one is that it doesn’t taste like good-for-you food at all. Cheese! Bacon! Ranch! What’s not to love? My whole family gets excited about this easy, real food dinner. But secretly? It’s packed with protein and veggies.
Why You’ll Love My Chicken Bacon Ranch Casserole
- Chicken, bacon, and ranch – Need I say more? They’re the flavors so many of us know and love. And it’s probably why my chicken bacon ranch casserole recipe has been so popular over the years.
- Simple, customizable ingredients – The best part is how common and flexible the ingredients are. You can easily adjust this recipe to use up whatever you have on hand. I often use it to clean out my refrigerator!
- Delicious way to enjoy protein and veggies – This chicken casserole feels like a total “mom win” for me. It’s one of the ways that my kids come around to new vegetables! With all the creamy, cheesy flavors, even your picky eaters will enjoy it.
- Healthy & low carb – It’s not just comforting and flavorful. It’s also keto-friendly (just 4.4 grams net carbs per serving using the broccoli option), gluten-free, and has plenty of vegetables. You can totally add starch if you want, though.
- Easy one-pan dinner – One of my favorite things about low carb casseroles is that your meal can be complete in just a baking dish. This one is a lifesaver on my busiest of days!
- Great for meal prep – Assemble it ahead of time and bake when needed, making your weeknights smoother. I love having it ready in the fridge, so dinner is just 15 minutes away.
Ingredients & Substitutions
This section explains how to choose the best ingredients for my keto chicken bacon ranch casserole, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Chicken Breast – It needs to be cooked, and seasoned with at least salt and pepper, but otherwise any kind of chicken will do! Somehow I always have extra cooked chicken, so I usually use leftover baked chicken breast, shredded Instant Pot chicken breast, roasted chicken, or pan seared chicken. This recipe is also a great way to use up ranch chicken, since the flavors are the same. For a shortcut, buy a rotisserie chicken and shred it.
- Bacon – I prefer to make bacon in the oven because it makes a large batch to use for multiple recipes, but you could also make air fryer bacon, stovetop bacon in a large skillet, or microwave bacon. For a lighter alternative, use baked turkey bacon instead. If you want convenience, buy precooked bacon bits.
- Ranch Dressing – This makes up the sauce for the chicken casserole. I was excited to find another use for homemade ranch dressing, and it will only take you 5 minutes to whip it up! If you prefer to buy it instead, I recommend the kind in the refrigerated section next to the produce — it usually tastes better, is thicker, and has cleaner ingredients. For a variation, try substituting my Alfredo sauce or Caesar dressing instead of the ranch.
- Garlic – Buy fresh garlic and mince it yourself, or use jarred garlic (or even 1/2 teaspoon of garlic powder) to save time.
- Shredded Cheese – Choose your favorite, because this easy low carb casserole works well with any kind! I always have cheddar and mozzarella cheese around, so that’s what I usually use. These are reliable for the most family-friendly version, but feel free to branch out to fancy sharp cheeses (check out my cheese list for ideas!).
- Veggies – They can be fresh or frozen, as long as you pre-cook them. You’ve got so many options here! I first made this dish using frozen spinach, which you’ll enjoy if you like creamed spinach, but I know not everyone is a fan. So, I made this chicken bacon ranch casserole with broccoli for my kids one day, and we all loved it so much that I updated the recipe to add that option. See my chart below for other vegetables you can use — I’ve tried so many combos over the years and they’ve all turned out great.
Low Carb Options | Higher Carb Options |
---|---|
Asparagus | Carrots |
Bell Peppers | Corn |
Broccoli | Pasta (penne pasta is a popular choice) |
Brussels Sprouts | Potatoes |
Cauliflower (either as roasted cauliflower florets or cauliflower rice) | Rice |
Green Beans | Sweet Potatoes |
Mushrooms | |
Spinach | |
Veggie Medley |
How To Make Chicken Bacon Ranch Casserole
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Cook the veggies. I do this with broccoli and most other vegetables, so that they don’t make the chicken casserole watery. You can simply steam like I did below, but if you’ve got the time, roasted broccoli or sauteed broccoli tastes even better. If you’re using frozen spinach, you don’t even have to cook it — just drain it and squeeze well.
- Mix all the ingredients. In a large bowl, combine the cooked chicken, cooked bacon, cooked veggies, shredded cheeses, minced garlic, and ranch salad dressing.
- Assemble the chicken bacon ranch casserole. Transfer the mixture to a baking dish (this one is a perfect size) and sprinkle with more cheese. (You can spray the pan with cooking spray or coat with butter, but I usually don’t find this necessary.)
- Bake until hot and bubbly. Voila! Your low carb meal is here to save your busy weeknight. I added a bit more crumbled bacon on top at the end this time, but green onions would also pair well with these flavors.
Below is an older photo of my original chicken casserole made with spinach, alongside a newer photo of the broccoli version. Both are delicious!
My Recipe Tips
- Use the right amount of vegetables. My rule of thumb is 4 cups of chicken and 4 cups of vegetables (or 2 cups of cooked down greens, like spinach or kale). You can use the 4-cup rule as well if you are adding in pasta, roasted potatoes, or rice. If you want a more veggie-heavy casserole, increase the veggies to 6 cups and add an extra 1/4 cup of ranch dressing.
- Always precook your chicken, bacon, and veggies. This casserole bakes only for long enough to heat it and melt the cheese, not long enough to cook raw foods. Besides, adding raw meats or vegetables will mess up the texture. You can use any method to cook them, or even buy them pre-cooked. Which brings me to my next tip…
- You can take shortcuts with store-bought items. I’m not a fan of processed pre-made foods, but for this shredded chicken casserole, finding clean ingredients is easy. Grab a rotisserie chicken, a bottle of ranch, and some bacon bits, and this recipe becomes a breeze. You can even buy pre-cut veggies!
- Use a thicker dressing if you can. This coats the chicken and vegetables better than ones that are very runny.
- Leftover vegetables work great. Chicken bacon ranch casserole is the perfect match for leftover veggies! I make it all the time to use up extra sauteed or roasted vegetables.
- For a more intense ranch flavor, add 2 tablespoons of ranch seasoning. You can make my homemade ranch seasoning mix or use store-bought.
- Bake the casserole until it’s melty and bubbly. If it starts to brown too much on top, just cover it with foil. On the other hand, if you want to brown the cheese more, broil it.
Storage Instructions
- Store: Keep your leftovers in an airtight container in the refrigerator for up to 3-5 days. They taste amazing reheated for lunch all week!
- Meal prep: I meal prep this chicken bacon ranch casserole All. The. Time. You can assemble the whole thing, cover with foil, and keep it in the fridge for a few days. You can freeze it. You can portion it individually. It’s fantastic in all the ways.
- Reheat: To reheat the entire casserole, cover it with foil and bake at 350 degrees F for about 20 minutes. You can also warm up individual portions in the microwave.
- Freeze: Since everything is already precooked, I recommend freezing this chicken casserole before baking. Assemble it and freeze right in the covered baking dish. You can bake from frozen, but it will heat faster and more evenly if you thaw in the fridge overnight. I recommend giving it a good stir after baking, or halfway through.
Serving Suggestions
One of the reasons I adore this chicken bacon ranch casserole is that it’s a full meal by itself! But if you’re in the mood for something extra, pair it with one of my low carb salads or a bowl of soup as a starter.
More Chicken Casserole Recipes
Chicken is my favorite protein for casseroles! If you like this one, you might also like some of my other “cheesy but healthy” chicken casserole recipes:
My Casserole Dish For This Recipe
This baking dish (shown in my pictures) transitions right from the oven to my dinner table, not to mention it’s the perfect size. And you can even pop it in the freezer if you’re prepping ahead. So, no extra dishes to wash!
Chicken Bacon Ranch Casserole (Fast & Easy)
Your whole family will love this easy chicken bacon ranch casserole! It's fast, creamy, cheesy, low carb, and needs just 7 common ingredients.
Ingredients
Tap underlined ingredients to see where to get them.
Main Ingredients for Chicken Bacon Ranch Casserole
Version 1 with Broccoli
Version 2 with Spinach
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
-
Preheat the oven to 375 degrees F (191 degrees C).
-
If using frozen spinach, thaw and squeeze to drain first. If using broccoli, place it into a pot of water and bring to a boil. Simmer for 1-2 minutes until bright green.
-
Combine the chicken, bacon, drained spinach or broccoli, garlic, ranch dressing, and half of the shredded cheeses in a large bowl. Stir until well incorporated. Transfer to a 9×13 in (23×33 cm) glass or stoneware casserole dish. (Alternatively, you can mix everything directly in the casserole dish.)
Optional tip: If you like extra ranch flavor, add 1-3 teaspoons of ranch seasoning mix, in addition to the dressing.
-
Top with remaining shredded mozzarella and cheddar cheeses.
-
Bake for about 15 minutes, until hot and bubbly.
Did You Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 cup
Nutrition info is based on this homemade ranch dressing, and version 1 with broccoli. Version 2 with spinach has similar nutrition info, but slightly different due to the spinach.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
655 Comments
Candace
0I love this recipe. I often use a prepared rotisserie chicken that I pull the meat from and then also use a combo of cheeses. I really like sharp cheeses, so I combo’d a Sharp and Extra Sharp White Cheddar and it was delicious. I’ve only used the broccoli option, but I do like spinach so I hope to try that version soon. I might add Gruyere and possibly ham versus bacon to give it that “Lorraine” treatment. It also very good warmed up the next day for lunches. My entire family likes this casserole.
Jean Morrison
0Made this last night. It was to die for. I will be keeping this recipe for later use. That’s so much for your wonderful recipes.
Laura Boal
01st recipe on our 1st day of low carb recipes. I changed it up with cheddar, pepper jack and Parmesan cheese and it was most delicious! I’ll keep this in my favorites.
Amy Nicole
0Thank you for sharing your recipes! I am Keto beginner searching for great recipes and you have PLENTY!!
Tiffanny Williams
0Thank you for the recipes from facebook. I will make this Saturday night so it will be ready for Sunday… looking forward to it!
Monique
0Can you use fresh spinach or does it have to be frozen?
Maya | Wholesome Yum
0Hi Monique, Yes, you can use fresh. You’d have to cook it first and then squeeze out the moisture, so that the casserole doesn’t end up watery.
Melinda
0Do you think adding Rotel would be good?
Maya | Wholesome Yum
0Hi Melinda, I haven’t tried it but sounds like it could be! I would drain it first.
Nikki
0Hi. I just ran across the recipe on Instagram. It looks amazing! I’m kinda new to cooking and haven’t quite figured out the best seasonings for chicken just yet. Don’t judge me.. lol.. Anyway, the recipe looks super easy to make but how do I season the chicken?? Please help! 🙂
Maya | Wholesome Yum
0Hi Nikki, Just salt and pepper is fine for the chicken because the ranch flavors the whole casserole.
Lianne
0This recipe is amazing, I loved everything about it. I will definitely be cooking this one again, it is simple and so yummy!!! It was the change I was looking for.
Bove
0Made this earlier today. Put in fridge and baking it now. I”m giving it three stars till after I eat it. The three stars is because it took me about 1 1/2 hours to put together from scratch. If the chicken hasn’t been cooked, bacon not fried and garlic not minced it takes a heck of a lot longer to prepare. Recipe a little off on prep time. will let you know how it turns out. Looks and smells good! We’ll see
Maya | Wholesome Yum
0Hi there, The cook time is based on the listed ingredients already being prepared. You can easily buy minced garlic, rotisserie chicken, and even bacon bits if you want to. 🙂
Allison
0I just have a question? How does the nutrition fact differ for using spinach and broccoli? I want to keep my carbs as low as possible. Thanks
Maya | Wholesome Yum
0Hi Allison, They are pretty comparable.
Nick
0More garlic 🙂
Brian Davis
0Great recipe, my mom made it and I love it!!!!!!!!!
Susan Perry
0We loved this recipe! Very easy to make and it tasted great! I will add it to my favorites! Thank you for posting!
Kira
0My family absolutely loved this casserole. Ranch dressing was a perfect addition. I even added carrots to have more veggies.
Lamar
0Carrots are high carb, high sugar, not a keto veggie.
L
0That’s nice, Lamar. Not everybody that makes this is trying a keto meal. I, for 1, would never be on a fad diet but I think this looks delicious. Some people just saw something that looked good & decided to expand the veggie or cheese selection to fit their preferences & decided to let people know THEY felt it tastes good. If people are following that diet, they should know what is or is not keto & shouldn’t have to javer things pointed out by know-it-alls, Lamar. Personally, I changed the sauce mix to an copycat recipe of Outback Steakhouse Aussie Fries sauce.
Shirley Grey
0It’s a keeper!!
Sonya Layton
0Can you use the ranch in the bottle instead of making it from scratch?
Maya | Wholesome Yum
0Hi Sonya, Yes, you can use any ranch dressing you like.
Cristel
0Whoopsie, I didn’t see that the chicken should be cooked until I just put it in the oven, do you think it’ll be fine?
Maya | Wholesome Yum
0Hi Cristel, This is a bad idea. You risk the chicken not cooking through. If you already did this, you can bake it but the baking time will be double or possibly longer. You’ll need to tent the top to prevent burning the top.
Emily L
0Super easy and delicious! Thank you!
Lorie
0Made it and loved it but oh boy it’s so very rich! So high in fat and causes indigestion:(. I’ll probably make it again but not for awhile.
Lamar
0That’s why Keto works so well. it is a high fat diet
Roqui
0Made this yeterday with a rotisserie chicken and left over broccoli. Did not have garlic on hand but used garlic powder. It was really good, my non-keto husband even liked it!
Kelley
0Made this tonight. This stuff is awesome. Winner with everyone
Kelsey
0Can you make this a freezer meal?
Maya | Wholesome Yum
0Hi Kelsey, Yes, you definitely can! Just do all the steps except the final baking step, freeze, and you can bake straight from the freezer when ready.
Emily
0Can you use swiss cheese with cheddar, or does it have to be mozzarella?
Maya | Wholesome Yum
0Hi Emily, Yes, feel free to use any kind you like!
R
0Terrific, tasty dish. Even better as leftovers for lunch the next day.
Abeer Rizvi
0Casseroles are such an easy meal and I love the flavors going on here.
Sarah M
0I love this recipe but I am switching out the broccoli for peas.
Shondail
0My office buddy and I plan to get back in track and we are starting with these new recipes. Looking forward to trying the chicken bacon ranch casserole. I will update the results once it’s been eaten. Thank for the tips!
Josh
0Very good with spinach, broccoli in my opinion has a strong flavor. Just about overcomes the rest of the flavor, spinach adds an awesome additive taste to this recipe
Layne Sutton
0Made this again with left over Cornish hen. Husband is really glad you offered this recipe to “us” Keto Lifers. He hasn’t joined our life style, Dr. Pepper and BlueBell ice cream are his happiness. My opinion, those items aren’t as good as skinny feels!
Marsha
0If you are using a rotisserie chicken, how much cooked chicken should I do we?
Maya | Wholesome Yum
0Hi Marsha, It would still be 2 lb of just the shredded chicken from the rotisserie chicken (that’s the weight of just the meat used for the casserole, not the weight of the whole chicken with bones).
Rhonda
0This yummy and healthy dish is definitely a family favorite loved by everyone even the little kids!
Michele
0Very confused… My fiancé and I doubled the recipe to meal plan… The article says your recipe has 12 servings, each serving is 1 cup. So doubling the recipe means 24 cups… We have like 8 cups total, with the recipe doubled. What is the actual serving size?
Maya | Wholesome Yum
0Hi Michele, Sorry about the confusion. I re-made the recipe and measured more carefully – it should be 8 cups for the whole recipe. I’m not sure how you’d get 8 cups for a doubled recipe, did you skip any ingredients?
Jane
0Hi, I made this last night and yes, it was delish, however, when I inputted all of the ingredients into Carb manager, it was definitely low on carbs but the protein, fat and calories were off the charts. I disagree with your serving guide. Mine made 6 one cup servings. To be able to keep to my macro’s I would have to limit the serving size to 1/2 a cup.
Maya | Wholesome Yum
0Hi Jane, Sorry about the serving size confusion. The recipe makes approximately 8 cups, but it can vary depending on how you pack the cups. I updated the nutrition info to reflect the 8 cups in the whole recipe.
Jenny
0Loved it! Actually didn’t have any spinach or broccoli on hand and made without and was still good. Can’t wait to try both ways listed. Also kids and husband enjoyed!
Layne Sutton
0Made this with turkey and fresh, worked spinach. Big winner with husband!! Of course I too enjoyed the keto friendly aspect. Yet the comment, “keep this recipe handy” along with the smile, made my day.
Eager to try the Oopsie bread and crepes
Thanks!!
Sheila Kompass
0I made this recipe. My husband liked it but he likes anything lol. My two children and I did not like it!
Erica
0Just made this recipe and it is delicious. I made the spinach option except that I boiled fresh spinach instead of using frozen spinach. I would definitely make this again!
Brandi
0Is this recipe freezable?
Maya | Wholesome Yum
0Hi Brandi, Yes, you can freeze it.
Charelene Long
0Your recipes are awesome. Easy to make and most are made with ingredients everyone has in their pantry. Keep up the recipes coming.
Maya | Wholesome Yum
0Thank you so much, Charelene!
Jamie
0I made this today and my husband loved it!! I love your recipes! They’ve been so helpful for my hubby and I on our Keto journey. Thanks a bunch!!
Maya | Wholesome Yum
0I am so happy you liked it, Jamie! Thanks for stopping by!
Tracy
0I made this last night using broccoli and chicken thighs. I also used your ranch dressing recipe. It was super delicious and will be a regular in my weekly dinner rotation. Thank you so much for easy and tasty low carb recipes. I am excited to trymore of your recipes. I kinda wished I hadn’t halved the recipe, there is just me and my husband and I didn’t think we’d want to eat it for 6 days in a row. I was wrong.
Maya | Wholesome Yum
0Yay, so glad to hear that, Tracy! Enjoy!
John
0Can I freeze and reheat this and still be good?
Maya | Wholesome Yum
0Hi John, Yes, absolutely!
Teresa
0This looks yummy. Can it be frozen and cooked later?
Maya | Wholesome Yum
0Thank you, Teresa! Yes, you can freeze it. Just follow the recipe except the last baking step, and you can bake from frozen after.
Kat
0Absolutely delicious and easy to make. I added extra spices (salt, pepper, paprika, Italian seasoning blend) and three chopped green onions for some extra flavor, which is a necessary with my crew. It was just a little watery, so not sure if it was the fresh steamed broccoli or b/c the ranch dressing that I used (fresh) was not really thick. Doesn’t matter. I will definitely be making this again and just tweak. Practice makes perfect!
Maya | Wholesome Yum
0I am so happy to hear that, Kat! Have a great day!
Dani
0This was amazing! I used the broccoli and some plain greek yogurt along with garlic & onion powder, salt, pepper, and paprika for some extra flavor. Thanks!
Maya | Wholesome Yum
0Thank you so much, Dani! Sounds delicious!
Maria
0Delicious! Adding wing sauce made even more delicious.
Maya | Wholesome Yum
0Great idea, Maria!
Rita
0My family loved the chicken & bacon ranch casserole , thank you
Maya | Wholesome Yum
0I am so happy to hear that, Rita! Have a great day!
Renee
0This was delicious when I made it a few weeks ago, and now that I’ve tried the frozen leftover portions I kept, I can say that this really freezes well since it is still delicious reheated. 🙂 Btw, I used your Ranch dressing for this recipe. Best Ranch dressing I’ve ever had! Thank you!
Maya | Wholesome Yum
0Yay! I am so happy to hear that, Renee!
Evelyn Mannall
0How do I find the actual recipe. I’ve scrolled through about 45 screens & still haven’t found the recipe.
Maya | Wholesome Yum
0Hello Evelyn. The recipe is right above. Thanks for stopping by!
Donna
0Can this casserole be frozen? I live alone so I like to portion casseroles and freeze them so I always have meals cooked.
Maya | Wholesome Yum
0Hi Donna, Yes, you can freeze it!