This creamy, cheesy Chicken Bacon Ranch Casserole is what comfort food dreams are made of. With just 7 simple ingredients and minimal prep, this one-pan meal is perfect for busy weeknights, meal prep, or feeding a hungry crowd. It’s low-carb, high-protein, and full of flavors everyone loves—crispy bacon, juicy chicken, melted cheese, and tangy ranch dressing.
Why You’ll Love This Recipe
- Family Favorite Flavors – Chicken, bacon, ranch, and cheese? It’s always a hit.
- Customizable – Use whatever veggies or cheese you’ve got in the fridge.
- One-Dish Meal – No sides needed (unless you want them).
- Keto and Gluten-Free Friendly – Low in carbs, high in satisfaction.
- Meal Prep Hero – Make it ahead, freeze it, or portion for lunches.
Ingredients You’ll Need
- Cooked chicken – About 4 cups, shredded or chopped. Rotisserie chicken is perfect here.
- Bacon – Cooked and crumbled. Regular or turkey bacon both work.
- Vegetables – 4 cups of cooked broccoli, spinach, or cauliflower are great low-carb options.
- Ranch dressing – Thick and creamy store-bought or homemade.
- Garlic – Fresh minced or garlic powder.
- Shredded cheese – Cheddar, mozzarella, or any favorite melting cheese.
- Salt & pepper – To taste.
How to Make Chicken Bacon Ranch Casserole
Pre-cook your ingredients.
You’ll want to cook and chop the chicken, crisp the bacon, and steam or sauté the veggies before assembling.
Mix the filling.
In a large bowl, combine chicken, veggies, bacon, garlic, ranch, and half the cheese.
Assemble.
Spread the mixture into a 9×13-inch baking dish and top with the remaining cheese.
Bake.
Bake at 375°F for 15–20 minutes until hot and bubbly. Optional: broil for 1–2 minutes at the end to get the cheese golden.
Serve.
Top with chopped green onions or extra bacon if you like, and dig in.
Veggie Swaps and Add-ins
| Low-Carb Veggies | Higher-Carb Options |
|---|---|
| Broccoli | Corn |
| Spinach | Potatoes or sweet potatoes |
| Cauliflower | Pasta or rice |
| Mushrooms | Peas or carrots |
| Zucchini | Quinoa or farro |
| Bell peppers | Butternut squash |
Make-Ahead, Storage & Reheating
- Fridge – Store leftovers in an airtight container for up to 5 days.
- Freeze – Assemble (unbaked) and freeze for up to 3 months. Bake straight from frozen, or thaw overnight first.
- Reheat – Reheat individual portions in the microwave or warm the entire dish (covered) in the oven at 350°F.
Serving Suggestions
This casserole is filling enough to stand on its own, but it pairs well with:
- A crisp green salad
- Roasted or grilled veggies
- Garlic bread (if not low carb)
- A light soup or bone broth on the side
Frequently Asked Questions
Can I use raw chicken in this casserole?
No, the chicken should be fully cooked before assembling. This recipe is designed for quick bake time—just long enough to heat and melt the cheese.
Can I make this dairy-free?
You can try it with dairy-free cheese and ranch, but the texture and flavor will change. Use a thick dairy-free dressing for best results.
Can I substitute the ranch dressing?
Yes! Caesar dressing or even a homemade Alfredo sauce can work if you want to switch things up.
Do I have to pre-cook the vegetables?
Yes, especially if you’re using watery veggies like broccoli or cauliflower. Otherwise, the casserole can turn out soggy.
What kind of cheese works best?
Cheddar, mozzarella, Monterey Jack, or a combo of your favorites. Sharp cheddar adds more bite, while mozzarella makes it gooier.
How can I make it even more flavorful?
Add 1–2 tablespoons of ranch seasoning mix to intensify the flavor, or try mixing in some hot sauce or diced jalapeños for a spicy kick.
Final Thoughts
This Chicken Bacon Ranch Casserole is one of those rare recipes that checks all the boxes: comforting, family-friendly, low-effort, and full of bold flavor. It’s perfect for hectic weeknights or when you just need a no-fuss meal that satisfies. Whether you stick to the classic combo or throw in your own twists with veggies and cheese, it’s the kind of dish you’ll keep coming back to.
Low Carb Chicken Bacon Ranch Casserole
This creamy, cheesy Chicken Bacon Ranch Casserole is what comfort food dreams are made of.
Ingredients
- 4 cups cooked boneless, skinless chicken breasts, cubed or shredded
- 8 slices bacon, cooked and chopped
- 1 cup ranch dressing
- 1 cup shredded mozzarella cheese, divided
- 1 cup shredded cheddar cheese, divided
- 3 cloves garlic, minced
- 1 lb frozen spinach, thawed and well-drained
Instructions
- Preheat the oven to 375°F (191°C).
- If you’re using frozen spinach, make sure it’s completely thawed and squeeze out any excess liquid. If using broccoli, bring a pot of water to a boil and simmer the florets for 1–2 minutes until they turn bright green.
- In a large bowl, mix together the cooked chicken, bacon, spinach or broccoli, garlic, ranch dressing, and half of each type of shredded cheese.
- Stir everything until well combined. Transfer the mixture to a 9×13-inch glass or stoneware baking dish. (You can also mix everything right in the baking dish if you like.)
- For an extra punch of ranch flavor, feel free to stir in 1 to 3 teaspoons of ranch seasoning mix along with the dressing.
- Sprinkle the remaining mozzarella and cheddar cheeses over the top.
- Bake for about 15 minutes, or until the casserole is hot and bubbly.
Notes
- The nutrition info is based on using homemade ranch dressing and the broccoli version. The spinach version will have slightly different nutrition details, but not by much.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 409Total Fat 27gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 17gCholesterol 100mgSodium 737mgCarbohydrates 6gFiber 2gSugar 2gProtein 34g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.