Creamy Low Carb Chicken Casserole with Broccoli and Bacon

Creamy Low Carb Chicken Casserole with Broccoli and Bacon is an easy, family-friendly weeknight dinner that combines tender chicken, crisp broccoli, smoky turkey bacon, and melty cheese for a low-carb comfort dish — you can also find the full recipe and printable version if you’d like a ready-to-print copy or to save it for later.

Why make this recipe

This casserole hits a sweet spot: it’s cozy and creamy like classic comfort food, but intentionally low in carbohydrates so it fits into many contemporary eating plans. It’s built from simple, familiar ingredients—chicken, broccoli, cheese, ranch dressing, and turkey bacon—so you don’t need specialty items or complicated techniques. If you’re feeding a family, bringing a dish to a potluck, or meal-prepping for the week, this recipe scales well and stays satisfying even when reheated.

Beyond convenience, this casserole is flexible. You can use leftover rotisserie chicken or quickly poach breasts for the base. The broccoli provides fiber and color, while the turkey bacon gives that smoky note without the higher fat of pork bacon. The result is a balanced dish with hearty protein, vegetables, and cheesy comfort in every forkful.

How to make Creamy Low Carb Chicken Casserole with Broccoli and Bacon

This casserole is straightforward: steam the broccoli, toss everything together with cheese and ranch dressing, top with extra cheese, and bake until bubbly. The method is forgiving, which makes it a perfect weeknight winner even for newer cooks. Below you’ll find the ingredient list and step-by-step directions, plus tips to make the process faster and how to adapt it to your pantry.

Ingredients :

• 5 cups broccoli florets
• 8 slices cooked turkey bacon, chopped
• 4 cups cooked chicken, shredded or diced
• 3 cloves garlic, minced
• ½ cup shredded mozzarella
• ½ cup shredded cheddar
• 1 cup ranch dressing
• ½ cup shredded cheddar (for topping)
• ½ cup shredded mozzarella (for topping)

Ingredient notes and substitutions:

• Turkey bacon is used here to keep this dish family-friendly and lower in saturated fat than typical pork bacon. If you prefer a vegetarian option, swap turkey bacon for smoked mushrooms, pan-seared tempeh, or seasoned tofu cubes—these will add texture and umami.
• If you don’t have ranch dressing, a blend of ¾ cup mayonnaise + ¼ cup sour cream with 1–2 teaspoons dried dill and a squeeze of lemon works well. For an even lighter option, try plain Greek yogurt thinned with a bit of milk and ranch-style seasoning.
• Use pre-cooked rotisserie chicken or leftover roast chicken to save time. For quicker prep, buy pre-shredded cheese and pre-chopped broccoli to shave minutes off your work.
• For a lower-dairy or dairy-free version, use dairy-free shredded cheese and a compliant ranch alternative, though texture and melt will differ.

Directions :

1. Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Steam or blanch broccoli until just tender, then drain well.
3. In a large bowl, mix chicken, broccoli, turkey bacon, garlic, mozzarella, cheddar, and ranch dressing.
4. Spread mixture evenly in baking dish.
5. Sprinkle the top with additional cheddar and mozzarella.
6. Bake for 25–30 minutes until hot and bubbly.
7. Let rest 5–10 minutes before serving.

Pro Tips for Success Creamy Low Carb Chicken Casserole with Broccoli and Bacon

• Drain any excess liquid: After steaming or blanching broccoli, make sure you drain it well and pat it lightly with paper towels if needed. Excess water can make the casserole runny.
• Use hot chicken: If you mix the casserole with warm or room-temperature cooked chicken, the dish heats through more evenly during baking and reaches bubbling point faster. Cold chicken can drop the internal temperature and extend baking time.
• Don’t overcook the broccoli: The florets should be just tender-crisp before baking. They’ll finish cooking in the oven and you want them to retain some texture rather than turn mushy.
• Layer cheese strategically: Putting a bit of cheese in the base mixture and reserving the rest for the top gives you a melty, creamy interior and a golden, slightly crisp crust on top.
• Give it a rest: Allowing the casserole to sit 5–10 minutes after baking helps it set, which makes serving easier and prevents spills.
• Adjust salt carefully: Cheddar, mozzarella, ranch, and turkey bacon all contain sodium. Taste and go easy on added salt—often none is needed.

Flavor Variations Creamy Low Carb Chicken Casserole with Broccoli and Bacon

• Southwest twist: Stir in ½ cup chopped roasted green chiles, 1 teaspoon ground cumin, and swap cheddar for pepper jack. Top with cilantro and a squeeze of lime before serving.
• Herb & lemon: Replace ranch dressing with a lemon-herb vinaigrette or a mixture of Greek yogurt, lemon zest, and chopped fresh parsley and chives. This brightens the dish without losing the creamy texture.
• Mushroom and spinach: Omit the bacon and add 1 cup sliced cremini mushrooms sautéed until golden, and 1 cup baby spinach wilted into the mix for an earthy, veggie-forward casserole.
• Buffalo chicken: Mix in ¼–½ cup buffalo wing sauce (or to taste) with ranch dressing swapped for blue cheese dressing, and top with extra blue cheese crumbles after baking for a zippy, tangy version.

Serving Suggestions Creamy Low Carb Chicken Casserole with Broccoli and Bacon

• Keep it simple with a crisp green salad dressed in lemon vinaigrette to contrast the richness of the casserole.
• For a heartier plate, serve with cauliflower rice or a small side of roasted sweet potatoes if higher carbs aren’t a concern for some eaters.
• Add a crunchy element like toasted almond slivers or sunflower seeds on the side for textural contrast.
• This casserole pairs well with a light white wine or sparkling water with lemon for a refreshing complement.

Storage and Freezing Instructions Creamy Low Carb Chicken Casserole with Broccoli and Bacon

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat individual portions in the microwave for 1–2 minutes or place the casserole in a preheated 350°F oven until warmed through (about 15–20 minutes for a whole dish).
• Freezing: Cool the casserole completely, then wrap the baking dish tightly with plastic wrap and a layer of foil, or transfer portions to freezer-safe containers. Freeze for up to 2–3 months. To reheat, thaw overnight in the refrigerator and then bake at 350°F until heated through, about 25–35 minutes. If reheating from frozen, bake covered at 350°F for 45–60 minutes, checking for bubbling and proper internal temperature.
• Reheating tips: Add a splash of cream or a sprinkle of cheese on top before reheating to revive creaminess. Keep an eye on baking time so the broccoli doesn’t overcook on second heating.

Nutrition Facts (Per Serving) — estimated (serves 8)

• Calories: ~410 kcal
• Protein: ~34 g
• Total Carbohydrates: ~5 g
• Total Fat: ~27 g
• Fiber: ~1.5 g
• Sodium: ~650 mg

Nutrition note: These are approximate values based on common ingredient averages and an 8-serving yield. Exact nutrition will vary depending on the brands and specific products you use (ranch dressing and turkey bacon are common sources of added calories and sodium). If you need precise numbers for dietary tracking, plug your specific ingredients into a nutrition calculator.

FAQ About Creamy Low Carb Chicken Casserole with Broccoli and Bacon

Is this casserole truly low carb?

This casserole is relatively low in carbohydrates compared to traditional casserole recipes that include rice, noodles, or starchy thickeners. The main carbohydrate source here is broccoli and small amounts of carbs from dairy and ranch dressing. If you’re following a strict low-carb or keto plan, you can reduce carbs further by using a low-carb ranch or making your own ranch-style mix with mayonnaise and herbs. The estimated per-serving carbs are around 4–6 grams but double-check with your specific ingredients.

Can I make this ahead of time and bake it later?

Yes. You can assemble the casserole up to 24 hours in advance and keep it covered in the refrigerator. Bring it closer to room temperature for 20–30 minutes before baking to reduce oven time. If you plan to assemble and freeze, freeze before baking; defrost overnight in the fridge and then bake until heated through. Assembling ahead saves time on busy days and allows flavors to meld, but be mindful of possible moisture release from the broccoli when stored.

What’s the best way to cook chicken for this casserole?

Rotisserie chicken is a real time-saver and adds good flavor. Poaching chicken breasts in simmering water with aromatics (bay leaf, onion, peppercorns) yields tender meat that shreds easily. You can also roast or pan-sear breasts and dice them for a firmer texture. The most important thing is fully cooked chicken to start; the casserole is meant to heat and meld flavors rather than cook raw poultry through.

Can I use frozen broccoli?

Yes, you can use frozen broccoli, but thaw it thoroughly and remove as much excess moisture as possible before mixing it into the casserole. Frozen broccoli tends to release more water as it thaws; pressing it between towels or briefly sautéing to remove moisture helps prevent a watery casserole. If you’re using frozen broccoli, measure by weight or after draining for best consistency.

How can I make this dish lower in sodium?

To lower sodium, choose a low-sodium turkey bacon or omit bacon entirely and replace with smoked mushrooms or extra herbs for flavor. Use a low-sodium or homemade ranch dressing made from unsalted yogurt or mayonnaise and fresh herbs instead of packaged ranch. Also select low-sodium cheeses if available and avoid adding extra salt until after you taste the finished casserole.

Is this casserole freezer-friendly as a portioned meal for work lunches?

Absolutely. Portion out individual servings into freezer-safe containers for grab-and-go lunches. Thaw overnight and warm in a microwave for a few minutes or heat in a small toaster oven until warmed through. If you plan to reheat often, consider adding fresh garnishes after reheating (chopped herbs, a squeeze of lemon) to brighten the dish.

Final Thoughts

This Creamy Low Carb Chicken Casserole with Broccoli and Bacon is a dependable, comforting dish that works well for weeknight dinners, leftovers, and meal prep. It’s tasty, adaptable, and friendly to low-carb approaches without skimping on the cheesy, homey feel you want from a casserole. Small swaps—like using smoked mushrooms or different cheeses—let you tailor it to dietary needs and flavor preferences. Try the classic version first, then experiment with one variation at a time to find your favorite. Enjoy the ease and satisfaction of a casserole that brings warmth to the table with minimal fuss.

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