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Low Carb Chicken Casserole

Low Carb Chicken Casserole That Makes Weeknight Dinners Easy

Discover the deliciousness of low carb chicken casserole, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Chicken
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 cups Diced or Shredded Cooked Chicken Using rotisserie chicken can save time.
  • 6 slices Cooked and Chopped Bacon Swap with turkey bacon for a lighter option.
  • 2 cups Broccoli Florets or Thawed Frozen Spinach Drain spinach well to avoid a soggy casserole.
  • 3 cloves Minced Garlic Opt for fresh minced garlic.
  • 1 cup Ranch Dressing A mix of mayo and sour cream can be a substitute.
  • 2 cups Shredded Mozzarella Cheese Monterey Jack is a good alternative.
  • 1 cup Shredded Cheddar Cheese Feel free to use Colby or blended cheese.
For Topping
  • 1 cup Additional Mozzarella and Cheddar Cheese Consider saving some to sprinkle on just before baking.

Equipment

  • 9x13-inch casserole dish
  • Mixing Bowl
  • Oven

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (191°C).
  2. Prepare your vegetables: thaw and drain spinach or blanch broccoli florets in boiling water for 1-2 minutes.
  3. In a large mixing bowl, combine the cooked chicken, chopped bacon, well-drained spinach or blanched broccoli, minced garlic, ranch dressing, and half of both the shredded mozzarella and cheddar cheeses.
  4. Transfer the mixed ingredients into a greased 9x13 inch casserole dish, spreading evenly.
  5. Sprinkle the remaining mozzarella and cheddar cheese evenly over the top of the casserole.
  6. Bake for about 15 minutes or until hot and bubbly with the cheese melted and golden brown.
  7. Allow the casserole to cool for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 5gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Drain vegetables well to prevent a watery casserole. Reserve half cheese for the last 10 minutes of baking for a melty finish.

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