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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
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.
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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.
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
Amber
0I made this for dinner and even our non low carb eater love it! Easy family meal, who doesn’t love bacon, ranch, or cheese! Thanks for another hit!
Sharryne Brown
0This was so good for keto or otherwise! I love the tips provided & the different variations I can try to make the recipe one’s own!!
Jim
0Keeper. Made this three times now. Keep adding things we like. Bell peppers green onions red pepper flakes. Gets better every time.
Tara H.
0I wasn’t sure about this recipe initially, but it was a winner! I did add 1/4 more of the homemade ranch dressing because I wanted a bit more creamy and used cauliflower as I had it on hand. I will definitely be making this again with broccoli next time.😋🤗
Jessica
0This is absolutely amazing! Even my husband liked it. Will definitely be making again. Can’t wait to try some of your other casserole dishes.
Susan Thornton
0Delicious! Absolutely loved the simplicity and the deliciousness of this recipe!
Elaine
0We really like this recipe. To make it even easier I shred my chicken in a food processor after cooking in an instant pot. After I remove the chicken, I make 1/2 of your ranch dressing in the processor and add the bacon as well. I buy frozen broccoli in 1#steam bags that I cook in the microwave for 4 minutes and drain then add to the food processor with the ranch. Makes it so easy just to mix everything together. (my husband and I both have braces on our teeth so we need our food chopped a little finer). It is also nice to have leftovers for the next day. too.
Scott
0This is a great base recipe for a Clean Out the Fridge Casserole. I added a leek, some kale, some scallions, and a red pepper. Upped the garlic a bit, added a few more strips of bacon, and tossed it all with enough ranch dressing to cover all of it. Then added the cheese — more than this recipe called for — and baked it. It was great! (And I have room in my crisper!)
Andrea
0Excellent! I made mine with Ken’s Steakhouse Buttermilk Ranch. The dish was saltier than I would have liked, but that might be because of the dressing. When I make it again, I’m going to try the ranch recipe that’s within the ingredient card and see if that helps.
Lauren
0Always on the lookout for low carb recipes that will appeal to my “traditional” husband. Followed the recipe as written and was definitely a keeper.
Tiffany
0Great recipe! I seasoned the chicken and added penne pasta and it was delicious! Family loved and requested that I add it to our rotation.
Caroline
0This was good! BUT, I don’t like cooked ranch dressing, so next time I will sub 1/2 C sour cream, 4 oz cream cheese, 2 TBS ranch dressing/dip mix. I calculated the total carbs at 4.6 for 6 servings (because 1 cup is only enough to make my husband mad 🙂 )
Kacy
0I made this over the weekend using your baked chicken and homemade ranch recipes. For veggies, I roasted a mix of cauliflower and green beans because that’s what we had on hand. The entire recipe came together beautifully and was so flavorful. My husband was raving about it and said it should be in our regular rotation for sure. It was so good. The chicken came out very moist and the ranch flavor hit the spot. Thank you so much! I’m having leftovers for lunch today and already cannot wait to make it again.
Km
0I just (blessedly) stumbled onto you and I am so glad that I have! I have promised myself that for my 60th birthday this September I’d get back down to a 120 lbs from my presently 59 year old 163 pounds, but wasn’t looking forward to Atkinson induction old school, (successfully executed in the past, but difficult to stick to), so your GORGEOUS, RECIPES that an old kitchen phobe like me could even follow, have given me hope that I can eat REAL FOOD, while keeping a promise to myself to return to health and fitness Ala “pre-covid boredom eating” era. Thank you for sharing! This will be my first recipe to try for tomorrow nights dinner…!
Annemarie
0Very good!
Brenda
0Can this be made using chicken thighs?
Wholesome Yum D
0Hi Brenda, Yes you can use chicken thighs.
Robert Ross
0On the nutrition ledger, there is no sodium content listed.
Wholesome Yum D
0Hi Robert, Nutrition facts are provided as a courtesy. Have questions about calculations? Please see our nutrition policy.
Carla
0My daughter has asked me repeatedly to make this for her. She loves it! The ranch dressing is amazing!
Michael
0Hi. Has anyone tried bag of steamed broccoli in this?
Wholesome Yum D
0Hi Michael, Yes that should work for you.
Kathy
0This was very tasty meal. My husband loved it. It gave me a quick dinner recipe.
Skillet
0First time I made this it was a SUPER HIT!!!! Fantastic flavors and KETO as well…… All the way around a De-Lish-US meal…
Beth Smith
0Just made this recipe. Soo very good thank you so much.
Ashley
0Hi! What are the measurements for all the ingredients? Especially the Ranch. I did not see them. Hoping to try this dish tonight! 🙂
Wholesome Yum D
0Hi Ashley, You can find that info in the recipe card right above where you just left this comment.
Jen
0Could this be frozen after cooking for a good work lunch?
Wholesome Yum D
0Hi Jen, There is a whole section in the post about making the casserole ahead of time.
Nick&Nora
0I didn’t use Ranch dressing, but rather I added dried Ranch Powder into the Alfredo Sauce. No other liquids used, Broccoli and Cauliflower were steamed then well drained, but it still came out very runny, almost no body at all. I was disappointed in the result but not in the flavor! Would like to find a way to tighten up the sauce without adding carbs.
I’ll try this again, just need to work with it!
Maya | Wholesome Yum
0Hi Nick and Nora, Sorry to hear it wasn’t what you expected. You can see from the pictures it doesn’t come out runny for me. It’s likely that your veggies needed to be cooked for longer prior to adding to the casserole, and must have released more water when the casserole baked. Hope this helps!
Chenee Lewis
0I love how easy and tasty this casserole is! I love it with both broccoli and spinach!
Gunjan
0Absolutely stunning recipe with delicious flavors. My family loved every bit of it.
Sil
0Nothing could be easier than this chicken, a love how fast is to prepare it, ideal for those busy nights when I don’t feel like making dinner.
Jacqueline Debono
0I love both spinach and broccoli so I’d love to try this chicken bacon ranch cassserole with both for extra goodness!
Sara Lafountain
0What a delicious casserole. I am doing low carb and my kids are not. It is hard to find recipes that we all can enjoy together!
Heather
0Such cheesy goodness!! Made it with broccoli and we both gobbled it up.
Rebecca
0We made this for dinner last night and it was fantastic! This is definitely going in our regular dinner-recipe rotation!
Cathleen
0I have all of the ingredients at home already!! So excited to try this recipe, I am sure it will be my new go-to comfort meal 🙂
Natalie
0Yum, that was delicious. I will make this again for sure.
Veenaazmanov
0One meal my family will never want to miss. This is so quick, easy, and delicious.
CindyWoo
0Hi! I do not use Pinterest. I saw your recipe on Facebook. How do I print it? There is no icon to “print”. Thank you, CindyWoo 🙂
Wholesome Yum D
0Hi CindyWoo, Right above the list of ingredients you will find a button for printing.
Angie
0Love this recipe! It has bacon, it’s easy and quick to make. No doubt, this recipe tastes amazing.
Amy L Huntley
0This is the easiest recipe to make. All family members love it too, so I consider that a win! Love that it is low-carb too.
Megan
0One of my all time favourites. Thanks so much for all the inspiration.
Karen Friend
0What is the serving size? I keep overlooking it
Wholesome Yum D
0Hi Karen, The serving size is 1 cup.
Gwynn
0Such a delicious casserole recipe. My family loved it and I will definitely be making it again very soon!
Kristyn
0Everything about this meal makes me so happy & hungry! My kids will even eat it & they don’t usually like to eat broccoli!
wilhelmina
0I have made this a couple times now and it always hits the spot. They whole family loves it and it always smiles around the table when this is on the menu.
Liz
0I make a chicken bacon casserole very similar to this, just without broccoli. I love the idea of adding broccoli – gives some color to the dish! This is always a crowd pleaser!
Sierra
0This dinner recipe is so fun and easy to make – and it tastes delicious! Thank you for sharing this recipe!
Ann
0A yummy, easy to make casserole the whole family will love.
Scarlet
0Well, with ranch and bacon, I knew this casserole would be a family favorite and it sure was!
Toni
0This was a really huge hit at my house! Everyone loved it.
Brenda York
0Can you freeze this recipe?
Maya | Wholesome Yum
0Hi Brenda, Yes, absolutely! Freezing instructions are in the post above.
Darlene McClenny
0This recipe is one of our favorites! I include Broccoli and about 4 oz of sauted sliced mushrooms. We also used grilled chicken that is always in our freezer. It’s almost better as leftovers!
Shelley Rice
0This recipe is a keeper! It has a great flavor. We used homemade dairy free ranch, broccoli and rotisserie chicken. I also topped it with some crushed up pork rinds for a little crunch. I love when I can make make a healthy meal quickly.