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Low Carb Chicken Casserole

Cheesy Low Carb Chicken Casserole Everyone will Love

This Low Carb Chicken Casserole blends cheesy indulgence with nutritious ingredients for a family-friendly dinner everyone will adore.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 cups broccoli florets fresh or frozen, thawed and drained
  • 1 cup cooked bacon any fully cooked variety
  • 2 cups cooked chicken shredded rotisserie chicken recommended
  • 2 cloves garlic (minced) fresh minced is best
  • 1 cup shredded mozzarella
  • 1 cup shredded cheddar medium or sharp based on preference
  • 1/2 cup ranch dressing Hidden Valley Original Ranch recommended
For Topping
  • 1 cup extra mozzarella and cheddar for topping

Equipment

  • Oven
  • Casserole Dish
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (191°C) and lightly grease your baking dish.
  2. Prepare the broccoli by immersing fresh florets in boiling water for 1-2 minutes until bright green, or thaw and drain frozen broccoli.
  3. In a large mixing bowl, combine cooked chicken, crispy bacon, prepared broccoli, and minced garlic. Add ranch dressing, mozzarella, and cheddar cheese, stirring until mixed.
  4. Pour the mixture into the greased casserole dish and spread evenly.
  5. Sprinkle remaining mozzarella and cheddar cheese over the top.
  6. Bake in the preheated oven for approximately 15 minutes, until cheese is golden and bubbly.
  7. Remove from oven and allow to cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 8gProtein: 28gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 110mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 60mgCalcium: 400mgIron: 2mg

Notes

Store in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Thaw overnight for best results before baking.

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