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Rectangle casserole dish full of chicken bacon ranch casserole with cauliflower, on a table.

Keto Chicken Bacon Ranch Casserole

Becky
This Keto Chicken Bacon Ranch Casserole is the perfect, low-carb comfort meal. It's cheesy, creamy, full of healthy protein, and is an easy way to feed the whole family with minimal effort.
4.67 from 3 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dishes
Cuisine American
Servings 8 Servings
Calories 442 kcal

Equipment

9 x 13 baking dish
9 x 13 baking dish

Ingredients
  

  • 1 lb. chicken breast cubed (or shredded or cubed rotisserie chicken)
  • 2 tablespoons grass-fed butter
  • 1 cup heavy cream
  • 3 tablespoon ranch seasoning, salad dressing mix 1 oz
  • 2 cloves garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups cauliflower florets ½ head, steamed
  • 8 slices bacon cooked and chopped, divided
  • 2 cups cheddar jack cheese divided
  • Red pepper flakes for garnish (optional)
  • Fresh parsley for garnish (optional)

Instructions
 

  • Preheat the oven to 375 degrees F.
  • Melt butter in a skillet set over medium heat. Season chicken with salt and pepper and cook until no longer pink. Transfer to a large mixing bowl.
    Top view photo of a cast iron skillet with cubed chicken frying until browned on the edges.
  • Meanwhile, mix the ranch seasoning, garlic, salt, and pepper into the bowl of cream until well mixed; set aside.
    Top view photo of a bowl filled with ranch seasoning, garlic, salt, and pepper, and cream, mixed together with a silver spoon.
  • To the bowl with the chicken, add cauliflower, bacon (reserve 2T for the top), 1 ¼ cups cheese, and ranch mixture, stirring until well combined. Add mixture to 9x13 baking dish.
    Top view photo of a large glass bowl with bacon, ranch mixture, cheese, chicken, and cauliflower, ready to be mixed together.
  • Top with remaining cheese and sprinkle with reserved bacon.
    Top view photo of the Keto Chicken Bacon Ranch mixture in a casserole pan and topped with cheese, ready to bake.
  • Bake for 12-15 minutes, until cheese is melted on top and the casserole is warmed through.
  • Broil for 2 more minutes to brown cheese, if desired. Garnish with red pepper flakes and parsley and serve.

Notes

Refrigerator Storage Tips - You can store this in the fridge for up to 4 days after it's been cooked. The leftovers of this keto casserole are delicious.
Freezer Storage Tips - You can make 2 or 3 of these in an afternoon and store them in the freezer until ready to bake. Make the recipe as directed, but stop before baking. Wrap well and store in the freezer for up to 2 months. I suggest allowing the frozen casserole to thaw overnight in the fridge before baking.
Make Ahead Instructions:
    1. Melt butter in a skillet set over medium heat. Season chicken with salt and pepper and cook until no longer pink. Transfer to a large mixing bowl.
    2. Meanwhile, mix the ranch seasoning, garlic, salt, and pepper into the bowl of cream until well mixed; set aside.
    3. To the bowl with the chicken, add cauliflower, bacon (reserve 2T for the top), 1 ¼ cups cheese, and ranch mixture, stirring until well combined. Top with remaining cheese and sprinkle with reserved bacon.
    4. Cover with plastic wrap and refrigerator for up to 24 hours. When you are ready to bake, Preheat the oven to 375 degrees F. Bake for 20-25 minutes, or until heated through.
    5. The casserole can also be frozen for up to 2 months, then thawed before baking.

Nutrition

Serving: 1cupCalories: 442kcalCarbohydrates: 6gProtein: 32gFat: 31gSaturated Fat: 17gPolyunsaturated Fat: 11gTrans Fat: 1gCholesterol: 135mgSodium: 1231mgFiber: 1gSugar: 3g
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