Home » Low Carb Recipes » Low Carb Casseroles » Keto Bacon Ranch Chicken Casserole Recipe
| |

Keto Bacon Ranch Chicken Casserole Recipe

Keto Bacon Ranch Chicken Casserole Recipe

I just realized I’ve never shared one of our favorite keto casseroles with you guys!  Do you remember, before your low carb or keto days the ever so popular Bacon Ranch Chicken casserole recipe that was made with noodles?  Well, we ketofied that recipe and you wouldn’t miss the old recipe at all!  Gosh, I love when that happens!

Instead of the typical noodles in this recipe, we substituted those noodles with cauliflower.  Now, you can also get a bit creative and substitute it with a few other vegetables too.  You can use zucchini, squash, turnips, radishes or possibly even shirataki noodles!  I should also mention that you can use cauliflower florets or riced cauliflower.  I prefer the riced cauliflower after making it a few times.

This is an excellent recipe to use when you make chicken and have plenty leftover for another meal to feed the whole family.  You can turn leftover chicken into a brand new recipe and the family won’t even know it was leftovers.  You can use shredded chicken or chopped up chicken for this recipe.  Heck, you can even precooked shredded chicken now at the grocery store!

Keto Bacon Ranch Chicken Casserole Recipe

The other part to note in this recipe is the Ranch Seasoning mix.  You can buy those Ranch seasoning packets but lots of them contain hidden sugars.  You can make your own based on the recipe we have noted in this Instant Pot Keto Crack Chicken recipe here.  Of course, on really busy days I might just use those Ranch Seasoning packets in a pinch.  If it’s between that or a full-on cheat, I would rather deal with a few non-complaint keto ingredients that make my life a tad bit easier on those types of days.  It’s all about balance, right?!

Newsletter
Join Our Newsletter

Get free meal plans, recipes, and more straight to your inbox!

 

Here’s a video that shows exactly how we made this recipe:

 

 

Keto Bacon Ranch Chicken Casserole Recipe Ingredients

1 1/2 cups precooked chicken, shredded

16 oz bag of frozen cauliflower florets ( or riced cauliflower)

1/4 cup bacon, cooked and chopped into small pieces (or 1/2 cup if you really enjoy bacon)

16 oz jar of Alfredo sauce (you can do a premade jar or make this Homemade Keto Alfredo Sauce recipe)

1/2 tsp Xanthan Gum

1/2 cup sour cream

3 tablespoons this Homemade Ranch Seasoning recipe (or one packet of Ranch seasoning mix)

1 cup Monterey Jack Cheese. shredded

1/2 cup Colby or Mexican blend cheese, shredded

2 tsp green onion or parsley, chopped (garnish)

 

Keto Bacon Ranch Chicken Casserole Recipe Instructions

Preheat the oven to 375 degrees.

In a medium bowl combine the alfredo sauce, Ranch seasoning mix, sour cream, and xanthan gum.  Mix it together until all the ingredients fully combine.

Add the frozen cauliflower and shredded chicken.  Mix it until all the cauliflower and chicken is fully coated with the cream mixture.

Pour the mixture into a 9 x 11 casserole dish.

Top with both types of shredded cheese and bacon crumbles.

Bake at 375 degrees for about 35 minutes (only 25 to 30 minutes if you are using fresh cauliflower instead of the frozen mix)

Remove from the oven and top with parsley or green onions.  Allow it to cool for about 5 minutes before serving.

Enjoy!

Keto Bacon Ranch Chicken Casserole Recipe Nutrition

Serves 8

Calories 218, Total C 3.9g, Fiber 0.7g, Net C 3.2g, Sugars 1.3g, Fat 14.3g, Protein 17.7g

 

Homemade Ranch Dressing

Note:  You can make your own buttermilk with 1 can full coconut milk mixed with 2 packets of true lemon or a teaspoon of vinegar.  Allow it to set for 5 minutes before using it)

 

Keto Bacon Ranch Chicken Casserole Recipe

Keto Bacon Ranch Chicken Casserole Recipe

Keto Bacon Ranch Chicken Casserole Recipe

Keto Bacon Ranch Chicken Casserole Recipe

 

 

Keto Bacon Ranch Chicken Casserole Recipe

Keto Bacon Ranch Chicken Casserole Recipe

You've gotta try this Keto Bacon Ranch Chicken Casserole recipe! It's easy to make an low carb/ Keto Friendly too! It's the PERFECT Keto Casserole recipe!
4.07 from 16 votes

Ingredients
  

  • 1 1/2 cups precooked chicken shredded
  • 16 oz bag of frozen cauliflower florets or riced cauliflower
  • 1/4 cup bacon cooked and chopped into small pieces (or 1/2 cup if you really enjoy bacon)
  • 16 oz jar of Alfredo sauce you can do a premade jar or make this Homemade Keto Alfredo Sauce recipe
  • 1/2 tsp Xanthan Gum
  • 1/2 cup sour cream
  • 3 tablespoons this Homemade Ranch Seasoning recipe or one packet of Ranch seasoning mix
  • 1 cup Monterey Jack Cheese. shredded
  • 1/2 cup Colby or Mexican blend cheese shredded
  • 2 tsp green onion or parsley chopped (garnish)

Instructions
 

  • Preheat the oven to 375 degrees.
  • In a medium bowl combine the alfredo sauce, Ranch seasoning mix, sour cream, and xanthan gum.  Mix it together until all the ingredients fully combine.
  • Add the frozen cauliflower and shredded chicken.  Mix it until all the cauliflower and chicken is fully coated with the cream mixture.
  • Pour the mixture into a 9 x 11 casserole dish.
  • Top with both types of shredded cheese and bacon crumbles.
  • Bake at 375 degrees for about 35 minutes (only 25 to 30 minutes if you are using fresh cauliflower instead of the frozen mix)
  • Remove from the oven and top with parsley or green onions.  Allow it to cool for about 5 minutes before serving.
  • Enjoy!

Video

Notes

Homemade Ranch Dressing * 1 tbsp dried parsley * 1 tsp dried chives * 1 tsp dill weed * 1 tsp garlic powder * 1 tsp onion powder * 3 tbsp buttermilk powder Note:  You can make your own buttermilk with 1 can full coconut milk mixed with 2 packets of true lemon or a teaspoon of vinegar.  Allow it to set for 5 minutes before using it)
Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.
Tried this recipe?Mention @KetoFriendlyRecipes or tag #KetoFriendlyRecipes!

Similar Posts

6 Comments

  1. Jennifer & John,

    I don’t know if this will actually get to you or not but…

    First, the TWO of you with Dr. Boz are simply fantastic! John I’m a Vietnam era Navy veteran. I am certain that you do not know how much you add to interviews. Keep it up, you add insight and humor.

    I live in S.E. Idaho, I have the book on order and am anxious for it to arrive. That is especially true now that I have looked at some of the recipes on this site.

    You mentioned something about a download of a reference card—I’m interested.

    Again, thank you both for what you are doing. The two of you are bringing out valuable information from an already great teacher!

  2. Here is a variation which keeps the chicken really moist. grill on pan for the time suggested, then move to a roasting pan. pour a little chicken stock over to coat and cover bottom of pan, then bake 8-10 minutes. The chicken will be very moist while still cooking thoroughly.

Leave a Reply

Your email address will not be published.

Recipe Rating