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Keto Chicken Bacon Ranch Casserole Meal Prep - Comforting, Easy, and Low-Carb

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds cooked chicken breast or thighs, shredded or cubed
  • 8 slices bacon, cooked until crisp and crumbled
  • 1 large head broccoli (about 4 cups florets), lightly steamed or roasted
  • 1 cup cauliflower rice, pre-cooked and drained (optional for extra bulk)
  • 1 1/2 cups shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • 4 ounces cream cheese, softened
  • 1 cup heavy cream
  • 1/4 cup mayonnaise (preferably avocado oil-based)
  • 2 tablespoons ranch seasoning (homemade or store-bought)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley or chives (optional, for garnish)
  • 1 tablespoon olive oil or butter (for greasing the baking dish)

Method
 

  1. Prep your oven and pan: Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or butter.
  2. Cook the bacon: In a skillet, cook the bacon until crisp. Drain on paper towels and crumble. Reserve about 1 tablespoon of bacon fat if you want extra flavor in the sauce.
  3. Par-cook the veggies: Lightly steam the broccoli florets until just tender-crisp (about 3–4 minutes) and drain well. If using cauliflower rice, pre-cook and squeeze out excess moisture. Dry veggies prevent a watery casserole.
  4. Make the ranch cream sauce: In a saucepan over medium heat, whisk together heavy cream, cream cheese, mayonnaise, ranch seasoning, garlic powder, onion powder, and smoked paprika. Stir until smooth and slightly thickened, 3–5 minutes. Season with salt and pepper.
  5. Assemble the base: In a large bowl, combine the chicken, broccoli, cauliflower rice (if using), half the bacon, and half the mozzarella and cheddar. Pour in the ranch cream sauce and stir until everything is well coated.
  6. Transfer and top: Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining mozzarella, cheddar, and bacon over the top.
  7. Bake: Bake uncovered for 18–22 minutes, until the cheese is melted and bubbly and the edges are lightly golden.
  8. Finish and rest: Let the casserole rest for 5–10 minutes to set. Garnish with chopped parsley or chives before slicing.
  9. Portion for meal prep: Divide into 4–6 airtight containers for easy grab-and-go lunches or dinners.