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A bubbly, golden-brown Low Carb Chicken Bacon Ranch Casserole in a baking dish, topped with melted cheese and bacon bits.

Ultimate Low Carb Chicken Bacon Ranch Casserole

This ultimate low-carb casserole is a decadent and fulfilling meal, combining tender shredded chicken, smoky bacon, and zesty ranch in a rich, creamy cheese sauce. It's an incredibly flavorful, easy-to-make dish perfect for weeknight dinners, meal prep, or any occasion where comfort food is a must.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked and shredded chicken
  • 12 ounces bacon, cooked and crumbled
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 2 cups shredded cheddar cheese, divided
  • 1 cup shredded mozzarella cheese
  • 1/4 cup sliced green onions, for garnish
  • Salt and black pepper, to taste
  • Butter or non-stick cooking spray, for greasing

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Hand mixer or whisk
  • Skillet or baking sheet (for bacon)
  • Spatula
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Cheese grater

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or non-stick cooking spray.
  2. If not already cooked, cook the bacon in a skillet or on a baking sheet in the oven until crispy. Transfer to a paper towel-lined plate to drain, then crumble or chop. Set aside about a quarter of the bacon for the topping.
  3. In a large mixing bowl, combine the softened cream cheese, sour cream, heavy cream, and the dry ranch seasoning packet. Use a hand mixer or a whisk to beat until the mixture is smooth and creamy. Season with salt and pepper to taste, keeping in mind the saltiness of the bacon and ranch mix.
  4. To the creamy ranch base, add the shredded chicken, the majority of the crumbled bacon (reserving some for the top), 1 cup of the shredded cheddar cheese, and all of the shredded mozzarella. Fold everything together until well combined.
  5. Spread the chicken mixture evenly into the prepared baking dish. Sprinkle the remaining 1 cup of cheddar cheese and the reserved crumbled bacon over the top.
  6. Bake for 20-25 minutes, until the edges are bubbly and the cheese on top is melted and lightly golden brown.
  7. Remove from the oven and let the casserole rest for 5-10 minutes to allow the sauce to set. Garnish with sliced green onions before serving.

Notes

For the best results, shred your own cheese from a block to ensure a smoother, creamier sauce. A pre-cooked rotisserie chicken is a great time-saver for this recipe. Store leftovers in an airtight container in the refrigerator for up to 4 days; this dish reheats beautifully. For variations, try adding wilted spinach or steamed broccoli to the mixture, or add a kick of heat with diced jalapeños. For a crunchy topping, sprinkle crushed pork rinds over the casserole during the last 5-10 minutes of baking.