Keto Chicken Bacon Ranch Casserole

Loaded with chicken, bacon, ranch, and two kinds of cheese, this keto casserole is a family favorite. It's very filling thanks to all of the protein and fat. We like to serve this with a big salad on the side.

Course Chicken

Cuisine American

Keyword chicken bacon ranch casserole keto, keto chicken bacon ranch casserole, low carb chicken casserole

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 379kcal

Author Karly Campbell

Ingredients

10 ounces frozen steam-in-bag cauliflower rice
4 cups cooked shredded chicken
6 slices bacon fried and crumbled
4 ounces cream cheese
½ cup sour cream
1 packet ranch dressing seasoning
2 cups shredded cheddar
Chopped parsley for garnish
Ranch dressing for serving

Instructions

Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray.
Microwave the frozen cauliflower for 3 minutes. Cut open the side of the bag and drown out any excess liquid. Add cauliflower to a large mixing bowl.
Add the chicken and bacon to the bowl with the cauliflower.
Add the cream cheese to a small bowl and microwave for 30 seconds or until the cream cheese is easily stirred.
Add the sour cream and ranch seasoning to the cream cheese and stir well to combine.
Stir the ranch mixture into the cauliflower rice to combine. Pour mixture into prepared baking dish.
Top the casserole with the cheddar.
Bake for 20 minutes or until the cheese has melted and the casserole is hot and bubbly.
Sprinkle with parsley and serve with prepared ranch dressing drizzled over the top, if desired.

Video

Notes

If using fresh cauliflower, chop or process it into rice sized pieces, place in a microwave safe bowl, and add 2 tablespoons water. Cover tightly and microwave for 3 minutes. Drain liquid and proceed with step 3.

Nutrition