Can I use pre-cooked cauliflower rice instead of florets?

Yes, cauliflower rice works well here. Just make sure to cook off any excess moisture before adding to the casserole, so your finished dish isn’t watery.

What’s the best chicken to use for this casserole?

Rotisserie chicken is ideal for flavor and convenience, but any baked or poached chicken breast will work. Shredding the chicken helps the ranch and cheese soak in better.

Is it possible to make this casserole ahead of time?

Absolutely. Assemble the casserole up until the baking step, cover, and refrigerate for up to 24 hours. When ready, bake as directed, adding an extra 5-10 minutes if baking directly from the fridge.

Can I make this recipe egg-free or dairy-free?

For egg-free: Most ranch dressings use eggs, so choose a vegan ranch. For dairy-free: Use a dairy-free ranch and cheese—several quality brands melt well and taste great.

Keto Chicken Bacon Ranch Casserole Recipe

Description

This Keto Chicken Bacon Ranch Casserole is a delicious, low-carb comfort food packed with juicy chicken, crispy bacon, tender cauliflower, and creamy ranch dressing, all topped with gooey melted cheddar cheese. Perfect for meal prep, family dinners, or anyone following a keto diet, this casserole brings big bold flavors while keeping the carbs to a minimum.

Ingredients

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Bacon

- 6 slices bacon, diced

Casserole Base

- 3 cups cauliflower florets
- 1 lb chicken breast, cooked and shredded
- 4 cloves garlic, minced

Sauce & Toppings

1/2 cup ranch dressing
1 cup cheddar cheese, shredded
1/2 tsp salt
1/4 tsp black pepper
Parsley, chopped (for garnish)

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Instructions

Preheat Oven
Preheat your oven to 375°F (190°C) to ensure it is hot and ready when your casserole is assembled.
Cook the Bacon
In a large skillet over medium heat, cook the diced bacon pieces until they become crispy. Transfer them to a paper towel-lined plate to drain and set aside. Reserve about 1 tablespoon of bacon grease in the skillet for extra flavor.
Sauté Cauliflower & Garlic
Add the cauliflower florets and minced garlic to the skillet (with the reserved bacon grease). Sauté for 5-7 minutes until the cauliflower is slightly tender but not fully cooked through, stirring frequently to avoid burning the garlic.
Combine Ingredients
In a large mixing bowl, combine the shredded chicken, sautéed cauliflower and garlic, crispy bacon, ranch dressing, half of the shredded cheddar cheese, salt, and black pepper. Mix well until everything is evenly coated.
Transfer to Baking Dish
Grease a 9×13-inch casserole dish and transfer the chicken mixture into it, spreading it out evenly in the dish. Sprinkle the remaining cheddar cheese over the top to create a cheesy crust.
Bake
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden brown.
Garnish & Serve
Carefully remove the casserole from the oven. Let it cool for a few minutes, then sprinkle chopped parsley on top for a fresh flavor. Slice and serve warm for a comforting, keto-friendly meal.

Notes

For extra flavor, use rotisserie chicken or leftover grilled chicken.
You can substitute turkey bacon or omit bacon for a lower fat version.
Feel free to use your favorite keto-friendly ranch dressing.
This dish reheats well and can be stored in the refrigerator for up to 4 days.
Add more vegetables like broccoli or spinach for added nutrition.

Nutrition

Serving Size: 1/6 of casserole
Calories: 340
Sugar: 2g
Sodium: 700mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 26g
Cholesterol: 80mg