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Keto Chicken Ranch Casserole - Creamy, Cheesy, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Cooked chicken (about 4 cups shredded or cubed; rotisserie works great)
  • Thick-cut bacon (6–8 slices)
  • Broccoli florets (3 cups, fresh or frozen)
  • Cream cheese (8 oz, softened)
  • Sour cream (1/2 cup)
  • Heavy cream (1/3 cup)
  • Shredded cheese (2 cups total; use a blend like mozzarella and sharp cheddar)
  • Parmesan cheese (1/4 cup, grated)
  • Ranch seasoning (2–3 tablespoons; store-bought or homemade)
  • Garlic powder (1 teaspoon)
  • Onion powder (1/2 teaspoon)
  • Fresh chives or green onions (2 tablespoons, chopped)
  • Salt and black pepper (to taste)
  • Olive oil or butter (1 tablespoon, if sautéing broccoli)

Method
 

  1. Heat the oven. Preheat to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Cook the bacon. In a skillet over medium heat, cook bacon until crisp. Drain on paper towels and crumble. Reserve 1 tablespoon bacon fat in the pan, if you want extra flavor for the broccoli.
  3. Prep the broccoli. If using fresh, chop into bite-size florets. Sauté in the bacon fat (or 1 tablespoon olive oil) for 3–4 minutes until bright green and slightly tender. If using frozen, thaw and pat dry so the casserole doesn’t get watery.
  4. Make the creamy ranch base. In a large bowl, mix softened cream cheese, sour cream, heavy cream, ranch seasoning, garlic powder, and onion powder until smooth. Taste and adjust salt and pepper. The mixture should be well-seasoned and slightly tangy.
  5. Add the cheeses. Stir in 1.5 cups of the shredded cheese and the Parmesan. Reserve the remaining 0.5 cup shredded cheese for topping.
  6. Combine the fillings. Fold in the cooked chicken, broccoli, and half the crumbled bacon. Mix gently to coat everything in the sauce.
  7. Assemble. Spread the mixture evenly in your baking dish. Top with the remaining shredded cheese and the rest of the bacon.
  8. Bake. Bake uncovered for 20–25 minutes, until hot and bubbly with light browning around the edges.
  9. Finish and serve. Let it rest for 5–10 minutes so it sets slightly. Sprinkle with chopped chives or green onions for freshness. Serve warm.