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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
Scott
2I really love this recipe, but the great thing about it that I use it as a base for a “Clean out the Fridge Casserole”! I’ve added leeks, kale, bell peppers, mushrooms… literally anything I have lying around that I need to get rid of. If you do that, you’ll want to up the amount of chicken, bacon, garlic, cheese, and ranch dressing, but it comes out fantastic!
Carolyn m Malkowski
0Sound wonderful. Making this tonight. Yummy.
Tracy Fluitt
1Needed a quick dinner and this recipe just popped up. I had everything I needed, and it was quick and easy, not to mention the hubs liked it! So did I and I’m adding it to my quick recipes. Thanks!
Honeybee5
1Making this right now! I added half a block of cream cheese to the ranch and garlic. Mixed well. Then followed the rest of the recipe. I’m sure it’s going to be delicious.
Betty
0I am sure this recipe is yummy but too much fat content. I would like recipes less fat and calories.
Maya | Wholesome Yum
0Thanks for the feedback, Betty! Those are not necessarily my area of focus, as I primarily just use whole, real foods rather than specific numbers, but you can see nutrition info for all my recipes to see which ones best fit your needs.
Rowena Brown
0How many servings does this recipe make please? Thank you, Rowena.
Wholesome Yum D
0Hi Rowena, This recipe makes 8 servings.
Mary
0May one prepare this ahead when company is coming?
Wholesome Yum D
0Hi Mary, Yes, this recipe can be made ahead of time.
Terri
0This was amazing. We forgot to put the bacon in it, so we sprinkled bacon pieces on top. It still was wonderful. Next time will try some cream cheese in it to make it creamier.
lbucha8150
0Very good Keto casserole! The whole family likes it!!
Hilda
0Love this very flavorful recipe, however when I took it out of oven there was an amount oil. I actually saturated a paper towel with it. In the ranch dressing I used one of the first ingredients was soybean oil. Next time I’m going to make my own. Also when I microwaved it few days later, there was more oil!
Janet
0I just made this today. Very good. As usual I always change the recipe a little. I added onion and I did not have the broccoli or spinach so I used frozen asparagus. My chicken was already baked with spices. I shredded it and added to the ingredients. Good thing my chicken was seasoned because it would have been bland, I think, without them. I used Volettis ranch dressing that is fat free and only 15cal for 2T. I try to keep my ingredients low fat as much as possible. My husband enjoyed it so that makes it a keeper. I am anxious to try some of your other recipes. Thank you
Carol
0I made this recipe yesterday for dinner. We all really liked it a lot. I made it with broccoli and used store bought ranch dressing. There will be a next time for this recipe and will try the homemade ranch dressing. Next will try the doughnut recipe.
Thank you
Walter G.
0Wife and I made this yesterday. We had so much fun! 7 cups of shredded chicken and a pack of bacon to start. Whole bunch of assorted veggies and 3 cans of Cream of Chicken soup made this fantastic. We’re thinking of Water Chestnuts and Pineapple Chunks to add to this next time. A Keeper for sure.
Lisa Latham
0This was delicious, and I’ll make it again. I didn’t find it quick and easy though. I was looking for something I could quickly throw together. You have to cook the chicken, bacon, and broccoli before you put it together.
Rosy
0Made this recipe last night. It was delicious and easy. I will make again for sure. Thank you.
Rosy
0What side dish can I serve this with? Thanks
Wholesome Yum D
0Hi Rosy, I don’t usually serve a side dish with this because it’s a full meal.
Holister
0I am making now only with cauliflower rice, pre cooked the way you do to get the flavor out. I looked at the reviews and couldn’t find where anyone where use cauli rice so I went with it.
Marie
0Delicious! Will definitely make again.
Tom
0Made t his for the first time tonight. Just started a Keto diet with Intermittent Fasting. It was wonderful. My wife said, “Add it to the rotation”. Long story but I do all the cooking. We’re not big broccoli fans so I replaced that with 3 colored bell peppers. I microwaved them first, to start them cooking and to squeeze water out. Also added Fried onions to the top. It’s nice to find a use for them other than green bean casserole. One of my wife’s heritage recipes is Chicken Rice Pilaf. Obviously not Keto so it was great to find a similar dish without rice.
Teri
0I really liked this. And it was very filling. My husband thought it was a homer as well. I went a little crazy with the ranch because I really like ranch flavor. Also, forgive me if I’ve missed it, but was I supposed to cook the chicken before? I didn’t, and had to put it back in my oven a couple of times because it didn’t register the right temperature. But I also have an old oven. Please let me know. Thank you so much for this recipe!
Wholesome Yum D
0Hi Teri, Yes, the chicken should be cooked before assembling the casserole.
Sandra
0This is one casserole that will be made in my kitchen!
Laura
0Looks so delicious! I’m in the middle of making it for the first time and now I’m wondering if you are supposed to cook it covered or uncovered? I’m assuming covered, putting foil on now… can’t wait!
Wholesome Yum D
0Hi Laura, You can cook uncovered.
Stephani
0This was delicious! My entire family loved it. Thank you.
Melissa Olvera
0We love it! I make it alot!
Jay
0This is delicious. I made this for a pot-luck dinner so my spouse and I would have something other than the usual high carb fare brought to these suppers… Well, I had tripled the recipe (and used rotisserie chicken) so it would serve more and I’m glad I did! I put it out early, honestly, it was devoured before all of the other dishes had a chance. It got lots of compliments. I have made it several times since and played with the recipe. We prefer spinach. Using store bought rotisserie chicken saves a step if you choose. Tonight Im cooking my own chicken. This is a great recipe for leftover Thanksgiving turkey. So glad for your ideas!
Amy
0I made the broccoli version tonight and it was super yummy! I added more bacon than the recipe called for but next time, I think I will add even more. The bacon is the best part! Great recipe, thank you!
Heidi
0Yummiest low cab casserole I’ve ever made. I used bacon crumbles from Sam’s Club and turned out tasty. I’m definitely making this again!
Kristin
0Delicious!! I definitely measured more with my heart, and used frozen broccoli and frozen spinach that wasn’t in a big block, without steaming or defrosting. I ended up cooking it for 30ish minutes because of that but it was worth it not having two more dirty dishes.
Jamie
0Yum! We did this with broccoli, but I think next time we might try it with spinach and artichokes.
Karien
0It came out dry. I even added extra Ranch dressing. Not much flavor. I’m sorry but I won’t be making it again.
Maya | Wholesome Yum
0Sorry to hear that, Karien. I’ve never had this be dry and have served it for dozens of people over the years that have all liked it. It could be that you packed the chicken into the measuring cup too tightly?
Frances Wright
0Made this and it is a keeper. I did make the homemade dressing as well but used 1/2 and 1/2 instead of almond milk. I also added about 3/4-1 cup of leftover cooked rice. I put in steamed broccoli and diced steamed carrot (1carrot). I used all of the dressing, so maybe 1 1/2 cups. Since I baked it in a deep casserole dish instead of a 9 x13 pan, I put it in for about 20-22 minutes. Perfect. I also poured a little chicken broth over it before putting it into the oven. It probably would have been ok without that but it was not watery or soupy. It made a lot. Served 4 people dinner with seconds. Had 4 good sized servings left. I used microwave ready bacon which saved a lot of time and rotisserie chicken.
Dan
0I made this tonight for dinner, and it turned out great! I was surprised that it was filling.
It took longer then 15 minutes to make; had to cook the chicken, bacon, etc. But it was time well spent!
Sam
0This was super easy and really good! I even forgot to add the ranch (oops) and it was still delicious!
Dora
0Wow! What a hit with family this is! Thanks so much for your great keto recipes! I have yet to find a recipe of yours that’s not A++!
Sarah Jean
0Absolutely loved this recipe. It was such a huge hit in my house. I only used 1/2 c ranch dressing and added an 8 oz block of cream cheese and sprinkled in some ranch seasoning and it was just perfect!!
Tricia Morris
0I had some rotisserie chicken available, and this was a great recipe! Made with broccoli, mushrooms and red peppers for veggies. I chose to saute them in a large, oven safe pan, added the chicken and other ingredients, and just put the whole pan in the oven, making it a one-dish dish! Thanks for the recipe!
Sarah
0This recipe is a win! The Significant Other is a protein no-carb guy and this recipe delivered. We moved into a new house so I didn’t have garlic but I used the broccoli variation, substituted with chicken thighs, added 2-3x more of the chicken then the recipe called for which meant more ranch and more cheese but holy moly! Definitely making again.
Amy
0Hi. Can you freeze the already cooked casserole? Like, if I wanted to freeze single servings to save for later, will it keep well? Thank you!
Wholesome Yum D
0Hi Amy, You can do that but this dish is best when you freeze the unbaked casserole.
Robin pasqualino
0This was a great recipe I put brussel sprouts and spinach in it and topped it with fried onions I like the way that you can switch it up thank you great recipe loved it
Robin pasqualino
0Love this recipe. I used Brussel sprouts instead of broccoli, so good.
Lori
0Thank you for making our keto journey easier, with all your amazing recipes. This one is one of my all time favorites. I ended up adding extra bacon and a little extra broccoli to the dish. I have been meal prepping for the past few weeks as work is getting busy. Hubby, hates casseroles. And when I put it on his plate he looked at me, with wide eyes. He said I’ll try it, but no promises. He ate it all! He said keep this recipe in the book, and I’ll take it for lunch tomorrow. That’s a huge win in my book! Thank you so much! We appreciate all the hard work you do!
Jessica
0This recipe was quick and easy, I used left over rotisserie chicken and pre-packaged real bacon bits to make it super quick. The flavors were amazing. I personally just had trouble eating leftovers again after the first meal, because the mushy texture was a bit of a turn off for me. Wish there was a way to add some low carb crunch or something! Thanks for the recipe!
Robin pasqualino
0I put fried onions on it to make a crunch and it was good.
Jackelope
0Made the broccoli version. Added noodles to the kids side of the dish and they loved it also. So good! Will definitely make again.
Melinda
0This casserole is absolutely delicious! It’s a bit time consuming but things can easily get prepped the day before. I made mine last night then warmed it tonight for 40 minutes.
Heather
0I made this recipe 5-24-23 and it was so good. I added more bacon and seasoned my chicken with the ranch seasoning packet. Thank you for this yummy recipe. We just went to the keto diet and this is the first recipe we’ve tried.
Alicia
0This is my husband’s favorite dinner I’ve ever made! The only thing I do differently is garlic powder rather than fresh because it was too strong a garlicy taste for me.
SHANNA
0I have made this both with spinach and with broccoli and it is a favorite at my house either way. Great recipe!