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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.
-
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
Pauline Cote
0Pure goodness! I made this recipe for our Pastor and he absolutely loved it. I did not have mozzarella cheese so I used Cheddar and Italian cheeses. I used rotisserie chicken. It was absolutely yummy! This will be a favorite repeat in our household.
Nooks
0I quartered the broccoli recipe and made an individual size for my 14 yr old son to eat while I was at work. He loved it and didn’t even notice there weren’t any noodles or rice! I plan to try other variations in the future, as it was very easy to prepare and these are ingredients we ALWAYS have on hand.
Ginny
0This is delish…Hard part will be eating only one serving… thanks
I used Broccoli and Cauliflower… it was like tuna noodle casserole but better!
Phyllis
0What is a good side with this casserole? Also I felt there was too much cheese and too much ranch. I’m going to cut down on these and see how it tastes.
Shae
0I am making this tonight with a side of brussel sprouts. I am using broccoli in my casserole but we like eating as many green veggies as we can especially in winter. I also am making some frozen yeast rolls, sister Shubert is an excellent brand of you do not have time to make your own yeast rolls, hope this helps ?
Wholesome Yum D
0Hi Phyllis, I don’t serve a side dish with this because it has everything you need in one dish.
Susan
0Can you use fresh spinach?
Wholesome Yum D
0Hi Susan, Yes, that should work.
Cathryn Payne
0Not enough liquid in this. Seemed quite dry.
Wholesome Yum D
0Hi Cathryn, Feel free to add more ranch dressing if the casserole is too dry.
Nicole Vande Kolk
0Hello, I was just wondering if you can you make this casserole in a crock pot/slow cooker for a party layer in the day?
Thank you
Wholesome Yum D
0Hi Nicole, Yes, that should work for you.
Lisa R.
0Great tasting recipe. I used leftover chicken from last night’s dinner & steamed a bag of frozen broccoli. I added hot sauce with the ranch dressing for a kick. It was filling, cheap, super easy & quick and delicious. Thank you for sharing.
Dana Burgin
0Haven’t tried it yet but added Brussels sprouts this time. Hopefully it is as yummy as with broccoli.
AJ
0I made it with the broccoli and thought it was just okay. As for being quick..not a chance unless you buy everything premade, prechopped and preshredded! By the time you cook and shred the chicken, cook and chop the bacon, chop and simmer the broccoli and shred the cheese..yeah…not “quick” at ALL!
Again, it was just okay for me. Waiting to hear what my kids think to see if I will make again. I followed the directions exactly so not sure what I could do to jazz it up…..
C Rhee
0If I add rice to this recipe, would I adjust any of the other amounts? Thanks in advance! Can’t wait to try it!
Maya | Wholesome Yum
0You’d probably want to increase the amount of ranch to be enough to coat the added rice, otherwise you could keep everything else the same.
Jessica
0Made this last night and both my Boyfriend and I loved it. Will definitely be making this again.
Dani
0If I assemble and store in the fridge over night how should I go about cooking it?
Wholesome Yum D
0Hi Dani, You would follow the instructions for baking right before serving.
Lisa watts
0Hi, I’ve just made this is it 8 portions?
Wholesome Yum D
0Hi Lisa, Yes, this makes 8 portions.
Gail
0I just wish I could get this recipe in order. I am making it right now with broccoli, but my gosh it is difficult to follow on this site. I wish I could get a copy of this recipe. I may throw some cooked Burilla white fiber noodles. Thanks.
Tricia
0Oh my, this is sooo good! I’ve been doing keto for a month and this is by far the best meal I’ve made to date. I used Walmart rotisserie chicken, Oscar Meyer precooked bacon, and hidden valley ranch dressing to speed up my prep time. My veggies were fresh broccoli, frozen spinach and marinated artichoke hearts. I’m glad I didn’t precook the broccoli because I like it crisp tender. Everything came out perfectly!! Thank you so much for the recipe.
Tina Langley
0Thank you, I am making this for dinner tonight. Thanks again, Tina.
Rylea
0Great recipe that makes eating veggies easy. Been taking it for my lunches every day this week and I’m still not tired of it. I made it with frozen broccoli and onions as well as canned mushrooms, a sour cream based ranch, and bacon bits because that was what was on hand, and it came out SO TASTY. Going to add spinach next time.
Christie
0Excellent. Something my picky eater even likes! Thank you.
Ziva G
0Cooked for 25 minutes. Pulled it out, let it sit for a minute before serving. Discovered all the biscuits were raw (doughy) on the bottom and the broccoli was still crunchy. I flipped all the biscuits over and added an extra 10 minutes to the cook time. I’ll see how that works. I did get a taste and flavor seemed ok, but I need to try everything in one bite, chicken, bacon, broccoli, biscuit.
Wholesome Yum D
1Hi Ziva, Not sure which recipe you followed but this recipe doesn’t have biscuits in it.
Mary
0Thank you for such a delicious and filling dinner. Everyone loved it. I used broc, spinach and mushrooms, fantastic flavours. I’m new to keto and always turn to your recipes. In 7 wks I’ve lost 7kg. Thanks to keto and lovely people like yourself who create and share these amazing dishes.
Ann
0Pretty tasty. Filled me up! Kinda too rich for me. I plan on making again, but with less ranch.
Christine
0Looks very good. Thank you
Jason
0Adding a teaspoon of kosher salt to the water you boil the broccoli in will help keep the color nice and bright.
Lynn L.
0Absolutely delicious! Easy & full of flavors.
Cheri
0Where is the carb count?
Wholesome Yum D
0Hi Cheri, You can find the nutrition facts under the recipe.
Shelley Strong
0Hi I rate a 10, I whipped it up in no time DELICIOUS!!❤❤❤
Brenda Waters
0My husband and myself just love this recipe. It’s one of my favorites. Thanks Maya.
Deborah King
0This is my favorite go to recipe. It is SO good. It is a bit futzy without precooked chicken, but totally worth the extra time. We like it with the broccoli option best.
Nancy Jones
0One of my absolute favorite meals!
Jessica
0This is so delicious! This is my second time making it. I know in the recipe notes it says you can freeze before cooking, but can you freeze it after you’ve cooked it? If so, how long does it last in the freezer?
Thanks!
Dee
0I made this recipe today we loved it..Reuben casserole is next..thank you for all you do and share.
Meghan Bird
0I have made ahead and freezer it and it turned out great. I just let it defrost first and then it was still about 15 minutes just to warm all the way through. So tasty.
Wholesome Yum D
0Hi Jessica, I have not attempted that before but I think it would work, this recipe should last a few months in the freezer.
Christine Byers
0Always my goto for a quick weeknight meal. So yummy!!
Geri
0Absolutely delicious! This recipe will definitely be a regular on our menu!
Love to receive more gluten free recipe's! Thanx!!?
0Thanx for posting gluten free recipe’s ??
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!