Keto Chicken Bacon Ranch Casserole

This Keto Chicken Bacon Ranch Casserole is a comforting and hearty dish that combines the savory flavors of tender chicken, crispy bacon, and creamy ranch dressing. It's an easy-to-make meal that's perfect for those on a ketogenic diet looking for a low-carb, high-fat option that doesn't sacrifice taste.

Course Dinner

Cuisine American

Keyword Bacon Ranch Casserole, Keto Chicken Casserole, Keto Dinner, Low Carb Chicken Bake

Prep Time 20

Cook Time 35

Total Time 55

Servings people

Calories 498kcal

Equipment

Large skillet
9x13 inch baking dish
Measuring cups and spoons
Cheese grater
Cutting board
Knife

Ingredients

1.5 pounds boneless, skinless chicken breasts cut into bite-sized pieces
8 slices bacon cooked and chopped
1 tablespoon olive oil
½ cup ranch dressing keto-friendly
1 cup heavy cream
½ cup shredded cheddar cheese
¼ cup grated Parmesan cheese
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried parsley
Salt and pepper to taste
¼ cup fresh chives chopped (for garnish)

Instructions

Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with salt, pepper, garlic powder, and onion powder. Add the chicken to the skillet and cook until browned and no longer pink inside, about 6-8 minutes. Remove from skillet and set aside.
In the same skillet, add the ranch dressing and heavy cream. Stir to combine and bring to a simmer. Let it simmer for 3-4 minutes until the sauce thickens slightly.
Add the cooked chicken back into the skillet with the sauce. Add the chopped bacon, cheddar cheese, and Parmesan cheese. Stir until everything is well coated with the sauce and the cheese is melted.
Transfer the chicken mixture to a greased 9x13 inch baking dish. Sprinkle with dried parsley.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the top is starting to brown.
Garnish with chopped chives before serving.

Notes

Ensure the ranch dressing you choose is keto-friendly, as many store-bought dressings contain added sugars.

For a spicier version, add diced jalapeños or a pinch of red pepper flakes to the sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

The casserole can also be frozen before baking. Wrap it tightly and freeze for up to a month. Thaw overnight in the refrigerator before baking.

Nutrition