Creamy Low Carb Chicken Casserole with Broccoli and Bacon is one of those cozy, from-scratch meals that feels like a hug on a plate — perfect for chilly evenings, family dinners, or a weekend when you want something comforting but still light. This casserole brings together tender cooked chicken, crisp-tender broccoli, smoky turkey bacon, and a rich, creamy base that browns and bubbles on top. If you love hearty weeknight classics with a lower-carbohydrate twist, you’ll find the texture, bright bites of broccoli, and savory, cheesy finish irresistible. For more cozy, creamy comfort ideas that complement this casserole, try this savory bacon cheddar gnocchi soup for a different kind of indulgence.
Why this recipe works (and why it’s seasonal)
This casserole is ideal for the cooler months when oven-baked dishes warm the kitchen and bring family together. The combination of shredded chicken and broccoli provides protein and fiber, while the creamy ranch-and-cheese base keeps it low in carbs compared to bread-based bakes. Turkey bacon adds a smoky note without adding pork—making it a flavorful, halal-friendly option when you choose halal turkey products. It’s easy to customize based on what’s in season (swap in roasted squash in fall or extra green vegetables in spring), and it reheats beautifully for lunches or make-ahead dinners.
Ingredients & Equipment
Ingredients
- 5 cups broccoli florets
- 8 slices cooked turkey bacon, chopped
- 4 cups cooked chicken, shredded or diced
- 3 cloves garlic, minced
- ½ cup shredded mozzarella
- ½ cup shredded cheddar
- 1 cup ranch dressing
- ½ cup shredded cheddar (for topping)
- ½ cup shredded mozzarella (for topping)
Notes on ingredients
- Use freshly steamed or blanched broccoli for best texture; frozen works too if well-drained.
- Choose a ranch dressing you enjoy — full-flavored ranch helps the casserole sing without extra salt.
- Shredded rotisserie chicken, roasted breast, or leftover halal-cooked chicken are all great here.
- Turkey bacon brings smoky flavor while keeping the dish aligned with halal preferences; cook it until crisp before chopping.
Helpful equipment
- 9×13-inch baking dish (lightly greased)
- Large mixing bowl and rubber spatula
- Steamer basket or pot for blanching broccoli (or roasting sheet if roasting)
- Measuring cups and spoons
- Skillet (to crisp turkey bacon if not already cooked)
- Colander or sieve to drain broccoli well
- Optional: meat thermometer to check chicken temperature if cooking breasts from scratch
- Optional: blender or immersion blender if you’d like an ultra-smooth creamy base (not necessary)
Step-by-Step Instructions (with tips)
Preheat and prep
- Preheat oven to 375°F and lightly grease a 9×13-inch baking dish. A light coating of olive oil or cooking spray prevents sticking and helps the edges brown.
Prepare the broccoli
2. Steam or blanch broccoli until just tender, then drain well. Tip: Steam for about 3–4 minutes or blanch in boiling water for 1–2 minutes and immediately transfer to an ice bath to stop cooking and keep the bright green color. Drain thoroughly in a colander — excess water will make the casserole watery. If you prefer deeper flavor, you can roast the broccoli at 425°F for 10–12 minutes with a drizzle of olive oil until charred at the edges; that caramelization adds a savory note.
Combine the filling
3. In a large bowl, mix chicken, broccoli, turkey bacon, garlic, mozzarella, cheddar, and ranch dressing. Tip: Fold gently so the cheese distributes without breaking down the broccoli too much. If the mixture seems dry, add an extra tablespoon or two of ranch dressing or a splash of plain yogurt for creaminess.
Assemble
4. Spread mixture evenly in baking dish. Smooth the top with a spatula so it cooks evenly.
Top it off
5. Sprinkle the top with additional cheddar and mozzarella. For a golden top, you can broil for 1–2 minutes at the end — watch carefully so it doesn’t burn.
Bake
6. Bake for 25–30 minutes until hot and bubbly. Tip: The center should be bubbling; if you used cold ingredients straight from the fridge, allow an extra 5 minutes. If you want a crisper top, place under the broiler for a short blast at the end.
Rest and serve
7. Let rest 5–10 minutes before serving. This helps the casserole set so it slices more neatly and the filling settles.
Easy variations and kitchen tips
- Make it creamier: Stir ¼ cup cream cheese into the mixture for a silkier texture.
- Add herbs: Fresh chopped parsley, chives, or a sprinkle of dried oregano on top brightens the dish.
- Swap cheeses: Use Monterey Jack or pepper jack for a little heat, or a mild Swiss for a nuttier profile.
- Add crunch: Top with crushed pork-free crispy onions or almond flour mixed with melted butter for a low-carb crunchy crust.
- Make it vegetarian: Replace chicken and turkey bacon with roasted cauliflower and smoked tempeh or a plant-based smoky strips product.
- Low-sodium option: Use low-sodium ranch and unsalted cheeses to control salt. Add lemon zest to brighten flavors instead of extra salt.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerate: Cool the casserole to room temperature, cover tightly with foil or an airtight lid, and store in the refrigerator for 3–4 days. Reheat portions in the microwave (1–2 minutes) or in a 350°F oven until warmed through for even reheating.
Freezing
- Freeze for long-term storage: Assemble the casserole in a freezer-safe container (do not bake), cover tightly, and freeze for up to 2–3 months. Thaw in the refrigerator overnight before baking, and add 5–10 minutes to the bake time to ensure it’s heated through.
- Freeze baked portions: You can also bake, cool completely, portion into airtight containers, and freeze individual servings. Reheat from frozen in a covered oven dish at 350°F until hot, or in the microwave for convenience.
Make-ahead ideas
- Night-before assembly: Mix the filling and store in the dish covered in the refrigerator overnight. Add the cheese topping right before baking to prevent weeping, then bake as directed.
- Double batch: This casserole is great to double for company; use two 9×13 dishes or a larger roasting pan. One pan can go into the freezer for later, and the other into the oven for dinner.
Portioning advice
- For weeknight dinners, a two-inch square per person is a good serving size when paired with a simple salad. For heartier appetites or a main for fewer sides, plan on 1.5–2 cups per person.
How to Use / Serve This Dish
Serving ideas
- Serve with a crisp green salad (mixed greens, cucumber, lemon vinaigrette) to contrast the creamy richness.
- Pair with roasted seasonal vegetables — roasted carrots, Brussels sprouts, or a medley of root vegetables make great companions.
- For a light dinner, a bowl of sliced fresh tomatoes with basil and a drizzle of olive oil complements the casserole nicely.
Creative variations and pairings
- Turn leftovers into a quick skillet: Chop leftover casserole and fry gently with an extra egg for a brunch-style skillet.
- Use as a filling: Spoon cooled casserole into warm low-carb tortillas for a handheld lunch or serve over cauliflower rice for an extra vegetable boost.
- Make a blended soup: If you have extra shredded chicken, consider making an aromatic soup the next day with similar flavors — try this comforting aromatic ginger garlic chicken noodle soup for a warming follow-up that uses the same cooked chicken.
- Light dip option: Scoop some of the casserole into small ramekins and bake for a party dip; serve with sliced vegetables or low-carb crackers.
Quick tip: For a contrasting texture, top individual servings with a handful of toasted sunflower seeds or crushed roasted almonds at the last minute.
Also, if you ever want to take the same core ingredients in a different direction on a busy night, the flavors here lend themselves perfectly to a quick stir-fry — a speedy alternative is this easy chicken and broccoli stir fry, which offers the same comforting pairing without the oven.
FAQ
Q: Can I use frozen broccoli for this casserole?
A: Yes. Use frozen broccoli that’s fully thawed and very well drained. Press out excess moisture with paper towels or a clean kitchen towel so the casserole doesn’t become watery. Blanching or briefly steaming frozen florets before mixing can also help keep the texture right.
Q: What can I use instead of ranch dressing?
A: If you don’t have ranch, substitute plain Greek yogurt mixed with a teaspoon each of dried dill and onion powder, plus a pinch of garlic powder — or use a light sour cream blended with lemon juice. These swaps keep the creamy tang but allow you to control sodium and fat levels.
Q: How long will leftovers keep, and how do I reheat them?
A: Refrigerated leftovers are good for 3–4 days. Reheat single portions in the microwave for 1–2 minutes or in a 350°F oven covered with foil for 15–20 minutes until heated through. If frozen, thaw overnight in the fridge before reheating; add a few extra minutes in the oven if reheating from cold.
Q: Can I make this dairy-free or lower in cheese?
A: Yes. Use dairy-free shredded cheese alternatives and dairy-free ranch dressing, or substitute with mashed avocado or a cashew cream base for a creamy texture. Keep in mind that cheese contributes to binding and browning; you may want to adjust bake times slightly and top with a sprinkle of nutritional yeast for a savory finish.
Conclusion
This Creamy Low Carb Chicken Casserole with Broccoli and Bacon hits all the notes of a seasonal comfort meal: warm, cheesy, and satisfying, yet mindful of lower-carbohydrate preferences. It’s flexible, forgiving, and perfect for feeding a family or prepping ahead for the week. Whether you make it for a cozy night in or bring it to a gathering, the familiar flavors — tender chicken, bright broccoli, and smoky turkey bacon with gooey cheese — are sure to please. Try the recipe, adapt it with your favorite herbs and cheeses, and if you love it, share it with friends and family who appreciate simple, from-scratch comfort food.
Creamy Low Carb Chicken Casserole with Broccoli and Bacon
Ingredients
Main Ingredients
- 5 cups broccoli florets Use freshly steamed or blanched for the best texture; frozen works too if well-drained.
- 8 slices cooked turkey bacon, chopped Cook until crisp before chopping.
- 4 cups cooked chicken, shredded or diced Shredded rotisserie chicken, roasted breast, or leftover halal-cooked chicken are all great here.
- 3 cloves garlic, minced
- ½ cup shredded mozzarella
- ½ cup shredded cheddar
- 1 cup ranch dressing Choose a full-flavored ranch to enhance the casserole's flavor.
- ½ cup shredded cheddar (for topping)
- ½ cup shredded mozzarella (for topping)
Instructions
Preparation
- Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
- Steam or blanch broccoli until just tender, then drain well.
Mix Filling
- In a large bowl, mix chicken, broccoli, turkey bacon, garlic, mozzarella, cheddar, and ranch dressing.
- Fold gently to distribute cheese without breaking down the broccoli too much.
Assemble
- Spread mixture evenly in the baking dish and smooth the top.
- Sprinkle with additional cheddar and mozzarella.
Bake
- Bake for 25–30 minutes until hot and bubbly.
- Allow an extra 5 minutes if using cold ingredients.
- Broil for 1–2 minutes for a golden top.
Serve
- Let rest 5–10 minutes before serving.
