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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
Here I explain 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.
- 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. And if you prefer beef, see my beef casserole that I developed based on this one.
- 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
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- 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 for up to 3 months. 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.
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Ingredients
Tap underlined ingredients to see the ones I use.
Base Ingredients:
Version 1 with Broccoli:
Version 2 with Spinach:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 375 degrees F (191 degrees C).
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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.
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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.
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Top with remaining shredded mozzarella and cheddar cheeses.
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Bake for about 15 minutes, until hot and bubbly.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
Nutrition info is based on my homemade ranch dressing, and version 1 with broccoli. Version 2 with spinach has similar nutrition info, but slightly different due to the spinach.
- Tips & substitutions: See the details in the post above! I’ve got lots of substitution options and shortcuts, as well as tips about the consistency.
- Store leftovers: 3-5 days in the fridge.
- Meal prep: Assemble ahead and refrigerate for a few days, or freeze for later.
- Freeze it: Up to 3 months in the freezer, before or after baking.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System, Healthy Ebook Bundle, Keto Ebook Bundle, and Winter Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Chicken Bacon Ranch Casserole
809 Comments
Kristianna
0I’m confused about the nutrition facts. It says there is 2 ways to make and in one picture it shows only 1g net carbs.When I scroll down and see the nutritional facts it says there was 5g net carbs. I just wanted to know which one is which. I made the broccoli version.
Wholesome Yum M
0Hi Kristianna, The two versions have different carb counts. The first version with spinach is significantly lower carb at 1 net carb per serving. Using broccoli (the second version) will bring the net carb count up to 5 carbs. I hope this helps.
Erynn
0Why doesn’t it say that then. It is very misleading
Wholesome Yum M
0Hi Erynn, I’m sorry you feel that way. Different vegetables do have different carb counts and that would change the net carbs for whole the recipe.
Lisa
0My husband and I love this recipe. Made it the first time with broccoli and agree with some of the comments that it was a little on the dry side for our taste but still delicious. Made it the second time tonight and swapped the broccoli with brussel sprouts and added 1 can of cream of mushroom soup and it was amazing!! Topped with some green onions and a little Parmesan cheese. Thank you for this easy and delicious recipe!
Pepper Marcum
0This was a huge hit with my family! And they aren’t on a diet like I am!!!! I made it with spinach and instead of ranch I used a habanero ranch which have it a kick and boy was it wonderful!!! Thank you for this new staple in my lineup.
Tracey
0It was really good but a little dry. Next time I will add 1 cup of dressing. I used the leftover veggies I had in the fridge; broccoli, asparagus, brussels sprouts. Delicious. I will certainly make it again.
Lynn
0Was very yummy! It will now be part of our regular rotation. Added onions & mushrooms. Made quite a lot & now looking forward to the leftovers!
Kari Wall
0I just pulled mine out of the oven and it smells divine. I used all the shortcuts.. canned chicken, quick ranch mix with sour cream, bacon pieces from a bag, minced garlic from a jar… It looks and smells divine. I also used twice the broccoli called for in the recipe. I never use chicken straight from the can, it gets a few minutes in a skillet with some seasonings before it goes in anything. I think this is gonna be a hit with my man! Thank you!!
Lorie
0Just made this for supper and it is super easy to put together! I used a rotisserie chicken from the grocery store which made it even easier! The ingredients are things we always have on hand so I can see this being made often.
I am a little confused by nutrition info, though, as it says 5 net carbs in chart but then if you scroll down, there is a picture of the casserole and a starburst with “1 net carb” written in it. Please clarify.
Wholesome Yum M
0Hi Lorie, There are carb variances based on which version of the recipe you are making. The spinach version is significantly lower carb than the broccoli version.
Ally
0Soooo yummy. The best part about it is it’s very filling! I’m going to be saving the rest for dinner for the next few nights.
Wholesome Yum A
0Could I make this in my crock pot? If so how would you reccomend doing it?
Wholesome Yum M
0Hi Amanda, Yes you can assemble this in a crockpot. All the ingredients are already cooked, so you really just need to heat the ingredients through. I would combine all your ingredients into the slow cooker vessel, and set to low for 4 hours.
Donna
0Hi Maya
This recipe looks fantastic! I have everything on hand except the chicken breast. I do have raw bone in chicken thighs defrosting in the fridge as I am writing this. Would you have any recommendations on how to cook this with bone-in chicken thighs? I would love to make for dinner tonight! Thanks!
Wholesome Yum M
0Hi Donna, I would roast your chicken thighs in the oven prior to assembling your casserole. Enjoy!
Marva L Shelton
0I made this last night. It was super easy to make. It was so delicious I almost forgot it was a keto dish. I’d like to send you a picture of my dish…..YUMMMMMMY
Rosey
0Any ideas for a substitution for Ranch?
Wholesome Yum M
0Hi Rosey, You can use sour cream in place of the ranch.
nyla edwards
0I am wanting to make this tomorrow. how much ranch dressing do you use and do you lightly use some oil in the dish so it doesn’t stick? thank you.
Lori A
0No oil….it wont stick. I use my Instant pot to cook the chicken first….then shred then combine and …..AWESOMENESS…..
I use OLIVE GARDEN RANCH (It has the LEAST carb….~1? )
Wholesome Yum M
0Hi Nyla, I use 3/4 cup of ranch dressing. There is no need to grease the casserole dish.
Rory B
0What an excellent recipe! I made it with broccoli exactly as the recipe said and it was great!! Bursting with flavor, the bacon and ranch combo was exceptional.
Well done!
Sandra
0Oh, my gosh, Maya. Who thinks that casseroles are a fall & winter meal? This one looks like a time-saver as well, especially if most of the ingredients are already cooked. And the best part? One pan!!
Haven’t made this one yet, as I want to use fresh broccoli to make this. I just know that the family will really like this one, and will become a part of the meal rotation.
Will give you a rating after this is made for a meal even though It’s going to be 5 stars.
Sandra
0Well, this was a hit! All of us liked this hands down. Giving it 5 stars.
Easy peasy to put together, one dish, great tasting too. Winner!!
Sandra
Anne Foti
0I made this for a potluck dinner. It was a big hit! I put it in a crock pot to cook and keep warm. It worked great.
Barb
0How many cups is 2 pounds of cooked chicken?
Wholesome Yum M
0Hi Barb, Approximately 4 cups. Enjoy!
Gina
0Tried this last night and it was a big hit! I used broccoli and spinach. Delicious!
Katrina Rankin
0Hi! I made this for dinner tonight, it wasnt very moist/creamy. I’m not sure what I did wrong, but it looks nothing like yours 🙁 The taste was ok, just a bit dry. Any suggestions?
Wholesome Yum M
0Hi Katrina, The only wet ingredient in this recipe is ranch dressing, did you add enough?
Susie
0I made this for dinner tonight with broccoli and mushrooms. Absolutely delicious. Next time I’ll double the recipe and freeze one before baking. So easy to make.
Katrina Rankin
0I did. I think I will try adding a block of cream cheese next time 🙂
Mary K Atkins
0I bought 2 rotisserie chickens and shredded them. The recipe was easy to follow and it is a complete meal within 30 minutes. I did add penne and will definitely make this again. My daughter loved it and she is 28. Thank you for sharing this recipe. Enjoyed making it and eating it.
Sara
0Amazzzzzing, my whole family enjoyed it.
Angela
0I’m eating this as I type. This is a fantastic, easy dish. I made everything, including the ranch dressing, from scratch, and it was still simple. And simply delicious. Thank you for the recipe!
Bonnie Smith
0This looks like it is easy and quick to fix and would taste great. Even most picky eaters would enjoy it. Can’t wait to try it.
Ashlee
0It was awesome! My husband was shocked ! I made my own cauliflower rice and sautéed that for a little bit with fresh spinach before I threw it all together.
Misty Armendariz
0Question? Can I cook the bacon then chicken in a cast iron skillet then just bake from there? Or does the casserole need to be in a glass dish?
Wholesome Yum M
0Hi Misty, You can do as you described with your cast iron pan. That should work out fine.
Ruth
0Is it ok to use frozen broccoli and a precooked rotisserie chicken?
Wholesome Yum M
0Hi Ruth, Yes, these ingredients are just fine, just be sure to pre-cook the broccoli (as written in the instructions) before adding to the casserole.
Brian Richards
0Yummy yummy yummy
I added diced cherry tomatoes.
But im certain it would be just fine without them.
Thank you
T
0Made this with rotisserie chicken shredded. It was good but needs something to make it a bit more saucy like a casserole.
Deb Grossheim
0I made the broccoli version and overall, it was quiet good. I used the name brand ranch dressing and it seemed a bit over powering or maybe just salty. I’ll make it again, but use a homemade ranch dressing mix.
Betsy
0Sounds great. I’ll try it tonight!
kim miller
0Made as written but added bag of rice cauliflower. Turned out delicious. Would definately make again.
Julie
0I had to search and search for the actual recipe card. It would be helpful if you could put that first and then tips. Thank you for the recipe.
Maya | Wholesome Yum
0Hi Julie, Feel free to use the “jump to recipe” button at the top if you want to skip to the recipe.
Rick
0I made this recipe with the addition of rice cauliflower as a foundation. Wow! This delicious and worth the time to prepare. I made the chicken in my instant pot. Really delicious.
Morry
0I tried making this today – it took about 3 hours completely from scratch – as in, I had ingredients, but nothing pre-cooked. Made the oven bacon, baked chicken, brocolli, and actually didn’t have ranch dressing or anything to make it with, so I used cream cheese and sour cream and stirred herbs and spices into that mix, then stirred in the shredded cheeses and baked it. It looks delish!! Currently waiting for it to cool down.
abby
0Quick and easy dish to make up! I did add some garlic chili sauce to kick it up a bit! Yum! This will easily become a favorite!
Kate
0Made this tonight and it was good! I eyeballed the ranch, and probably ended up with closer to a full cup. I used frozen broccoil, because that’s what I had on hand. I Just thawed it first, skipped the blanching, chopped up a bit more and cooked a few extra minutes because, though thawed, it was still icy and cold. I only ended up with about 3 full dinner portions, but this could easily be doubled for meal prepping purposes. I am excited for leftovers for lunch tomorrow, and I don’t say that often! I am excited to try it with the frozen spinach too.
Adam H
0Where’s the 6/5 Rating button. AWESOME that’s all. Nice thing about this website it let me put in 4 servings and it 1/2’d the recipe I used 8×8 pan. I sliced 2 chicken breast in 1/2. Lightly seasoned with pepper lawrys and onion powder, baked 350/15min (165°). Shredded. Used sharp cheddar/mozzarella, Kraft, full fat not fat free, ranch. Was a little generous with all the ingredient measurements cause everything in this is a win. Rarely can I follow a recipe without modifying to suit me but this one was spot on. So much so this is my first recipe review, it’s not fair to modify then review, but no mods needed for me. Thanks so much for the addition to my dinner menu.
Kelsea Pownall
0This is quick , easy , and wonderful! I 10/10 would recommend! I have trouble finding simple things to make that are low carbs so this was definitely a good find!!!!
Kristi
0This recipe was really yummy! My picky eaters enjoyed it!
Kelly
0This looks delicious! I was thinking about mixing in a can of broccoli cheddar soup and using a ranch packet instead of ranch dressing. Do you think this would work and still taste good?
Wholesome Yum A
0I think it would still work, Kelly. It would most likely not be low carb, though. I would start with less soup at first to make sure it doesn’t take on too much liquid.
Sarah
0Hi! I loved this recipe! Do you have any idea how many grams of saturated fat are in one serving? I’m plugging it into my Weight Watchers points. Thanks!
Wholesome Yum A
0Hi Sarah, I unfortunately don’t calculate that. You might be able to figure it out with a macro calculator, or try the USDA food database (which we use to calculate the rest of our macros).
DJ
0Delicious and Easy!! I made this recipe for my family, and extra for my brother and his wife, who are also low carb eaters. Everyone loved it!
Liz Barrett-Huston
0The was very good, though plan on an hour for prep time!
Cindi Topper
0Does anyone have any suggestions to make this a bit saucier? I found it dry,
Maya | Wholesome Yum
0Hi Cindi, It shouldn’t be dry,but can vary a bit depending on how you measure the ingredients. Feel free to add more dressing to it if you like, or mix in shredded cheese.
Pam
0This was really good! Easy and quick to pull together with dinner on table in no time. Just be sure to not over cook broccoli before baking this. It is yummy with a little crunch …
Sasha
0This was a hit for dinner! Flavorful as being it wasn’t part of my 1st week-doing keto I was excited to have found it!already preordered my book thanks for sharing amazing recipes
Terri
0This is so yummy!!! It reminds my daughter and I of one of our favorite pizzas from our pre-keto days. I made it with broccoli this time, but I think the next time I make it I’m going to try fresh, uncooked spinach and sprinkle it with chopped tomatoes to be more like the pizza we loved. That might sound strange to others, but if I can recreate our pizza fav as a keto casserole, I would be truly happy!!! Thanks for the great recipe, Maya!
Ruth
0Absolutely love this recipe! Thanks SO much for your wonderful sharing as I am new to keto I need lots of ideas and help to get the evening meal on the table. Being in Australia I appreciate that so far I have not had any ingredient issues.
Devonne J Higgins
0I love your recipe ideas for my keto life. Do you have a print feature available for the recipes?
Wholesome Yum
0Yes, Devonne! Find the print button right under the video in the recipe card.