Description

This Easy Low Carb Chicken Casserole is a quick, cheesy, and protein-packed dinner that skips the pasta and grains for a keto-friendly twist. It’s loaded with chicken, broccoli or spinach, and melty cheese, all baked together in a creamy ranch-flavored base.

Ingredients

4 cups diced or shredded cooked chicken breast

5 cups broccoli florets OR 1 pound thawed frozen spinach, well-drained

3 cloves garlic, minced

1 cup ranch dressing

1/2 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese (for topping)

1/2 cup shredded cheddar cheese (for topping)

Optional: 1–3 teaspoons ranch seasoning mix

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Instructions

Preheat oven to 375°F (191°C).
If using spinach, ensure it’s completely thawed and thoroughly squeezed dry. If using fresh broccoli, blanch for 1–2 minutes, then drain.
In a large bowl, mix cooked chicken, garlic, veggies, ranch dressing, and half the mozzarella and cheddar cheeses. Add ranch seasoning if using.
Transfer mixture to a 9×13 inch (23×33 cm) baking dish and spread evenly.
Sprinkle remaining cheeses over the top.
Bake for 15–20 minutes, or until hot and cheese is melted. Let cool slightly before serving.

Notes

Substitute chicken thighs for chicken breasts for extra tenderness.
Try different cheeses like Monterey Jack, provolone, or Colby.
Use a mix of mayo and sour cream with Italian seasoning instead of ranch.
Swap broccoli or spinach with cauliflower or Brussels sprouts for variety.
This dish can be prepped ahead and baked later.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 390
Sugar: 2g
Sodium: 690mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 2g
Protein: 30g
Cholesterol: 95mg