This keto chicken bacon ranch casserole with cauliflower is the ultimate weeknight meal! This is an easy casserole recipe you can prepare ahead of time and just pop in the oven when you’re ready to bake. Cauliflower makes the perfect substitute for pasta or rice and is great if you’re following a low carb or keto diet. I love the flavor of bacon, lots of cheese, ranch dressing and cream cheese in this dish! It really is a keto version of comfort food! If you loved this keto chicken bacon ranch casserole, you have got to try this Keto Cheesecake With Strawberry Sauce or these Low Carb Italian Stuffed Peppers!
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My family loves eating this delicious low carb and keto friendly cauliflower casserole. I really wanted to include lots of tips in this recipe so your family can enjoy it as well. So here are a few steps you need to take when making this delicious cheesy casserole with chicken, bacon and ranch.
- Season the chicken with salt, ground black pepper and granulated garlic.
- Prepare the cream cheese and ranch dressing sauce on the stove top.
- Chop and mince the garlic cloves and add them to your ranch sauce.
- Cook the chopped bacon and drain the fat.
- Mix the chicken, cauliflower, ranch sauce and garlic in a baking dish.
- Top with lots of cheddar and mozzarella cheese and chopped bacon.
- Bake the casserole and enjoy!
How To Make Keto Chicken Bacon Ranch Casserole
- First, start by dicing the chicken breasts into very small cubes. Season with salt, ground black pepper and granulated garlic.
- Chop and mince the garlic cloves.
- In a pan over medium low heat, add the cream cheese and ranch dressing. Stir until the cream cheese has melted and has a smooth consistency. Once finished, add in the minced garlic cloves and set aside for now.
- Chop the bacon and cook over medium high heat until crispy. Drain the fat and set aside.
- Rinse fresh cauliflower and chop into smaller pieces.
- Grease a 9×13 baking dish.
- Preheat the oven to 375 degrees F.
- Add the cauliflower, chicken and ranch sauce to the baking dish. Stir to combine.
- Top with shredded cheddar and mozzarella cheese.
- Top the chicken bacon ranch casserole with chopped bacon.
- Cover with aluminum foil and bake in a preheated 375 degree F oven for 40-45 minutes or until the chicken is completely cooked through. Uncover for the last 2-3 minutes and broil if desired.
- Remove from the oven and let the casserole sit for about 8-10 minutes before serving.
- Serve your delicious keto chicken bacon ranch casserole with cauliflower and enjoy!
Storing Chicken and Ranch Casserole
If you have leftovers, they can be stored in an air tight container inside the refrigerator for up to 3 days. You can also make this keto casserole ahead and freeze for up to 3 months. I recommend using a baking dish that has an air tight lid if you are freezing. When you’re ready to bake the casserole, add an additional 10-15 minutes to the baking time.
Tips & Variations
- Make this chicken bacon ranch casserole recipe with cooked chicken if desired. Bake for 15-20 minutes if the chicken is already cooked.
- The chicken will let out its’ juices during the cooking process. Gently drain those juices before serving if desired.
- It’s important to keep an eye on your low carb casserole while it’s broiling for the last 2-3 minutes. Some ovens are more powerful than others and you definitely don’t want to burn your casserole.
- It’s very important to make sure you chop the chicken into very small bite sized pieces so they cook evenly and within the 40-45 minute timeframe.
- You may use frozen cauliflower for this dish as well. Simply add them to the baking dish and follow the rest of the instructions.
Keto Chicken Bacon Ranch Casserole
Equipment
Ingredients
- 1.5 lbs chicken breasts chopped into bite sized pieces
- 1 tsp salt or to taste
- 1/2 tsp ground black pepper or to taste
- 1 tsp granulated garlic or to taste
- 3 garlic cloves chopped and minced
- 8 oz cream cheese
- 1 cup keto ranch dressing
- 8 slices bacon chopped
- 2 1/2 cups cauliflower chopped
- 1 cup mozzarella cheese
- 1 cup sharp cheddar cheese
Instructions
- First, start by dicing the chicken breasts into very small cubes. Season with salt, ground black pepper and granulated garlic.
- Chop and mince the garlic cloves.
- In a pan over medium low heat, add the cream cheese and ranch dressing. Stir until the cream cheese has melted and has a smooth consistency. Once finished, add in the minced garlic cloves and set aside for now.
- Chop the bacon and cook over medium high heat until crispy. Drain the fat and set aside.
- Rinse fresh cauliflower florets and chop into smaller pieces.
- Grease a 9x13 baking dish.
- Preheat the oven to 375 degrees F.
- Add the cauliflower, chicken and ranch sauce to the baking dish. Stir to combine.
- Top with shredded cheddar and mozzarella cheese.
- Top the chicken bacon ranch casserole with chopped bacon.
- Cover with aluminum foil and bake in a preheated 375 degree F oven for 40-45 minutes or until the chicken is completely cooked through. Uncover for the last 2-3 minutes and broil if desired.
- Remove from the oven and let the casserole sit for about 8-10 minutes before serving.
- Serve your delicious keto chicken bacon ranch casserole with cauliflower and enjoy!
Video
Notes
- Make this chicken bacon ranch casserole recipe with cooked chicken if desired. Bake for 15-20 minutes if the chicken is already cooked.
- The chicken will let out its’ juices during the cooking process. Gently drain those juices before serving if desired.
- It’s important to keep an eye on your low carb casserole while it’s broiling for the last 2-3 minutes. Some ovens are more powerful than others and you definitely don’t want to burn your casserole.
- It’s very important to make sure you chop the chicken into very small bite sized pieces so they cook evenly and within the 40-45 minute timeframe.
- You may use frozen cauliflower for this dish as well. Simply add them to the baking dish and follow the rest of the instructions.