Keto Chicken Bacon Ranch Casserole (Print version)
A creamy low-carb chicken bacon ranch casserole with cauliflower, cheddar, and crisp bacon baked until bubbly.
# Ingredients:
For the casserole
01 -
4 cups (560 g) cooked shredded chicken
02 -
6 slices bacon, cooked crisp and chopped
03 -
5 cups (600 g) cauliflower florets, cut into 1-inch pieces
04 -
8 oz (225 g) cream cheese, softened
05 -
1/2 cup (120 g) sour cream
06 -
1/4 cup (55 g) mayonnaise
07 -
2 tablespoons gluten-free ranch seasoning
08 -
1/2 teaspoon garlic powder
09 -
1/4 teaspoon black pepper
10 -
1/4 teaspoon salt, plus more to taste
11 -
1 1/2 cups (170 g) shredded cheddar cheese, divided
12 -
2 green onions, thinly sliced
# Instructions:
01 -
Preheat the oven to 375 F. Grease a 9x13-inch baking dish.
02 -
Steam or microwave the cauliflower florets for 4-6 minutes until crisp-tender. Drain very well and let them sit in the colander for a few minutes.
03 -
In a large bowl, stir the softened cream cheese, sour cream, mayonnaise, ranch seasoning, garlic powder, pepper, and salt until mostly smooth.
04 -
Fold in the chicken, drained cauliflower, half the bacon, and 1 cup of cheddar. Mix gently until everything is coated.
05 -
Spread the mixture in the prepared dish. Top with the remaining 1/2 cup cheddar and the remaining bacon. Bake for 20-25 minutes until hot and bubbling at the edges.
06 -
Let the casserole rest for 5 minutes. Sprinkle with green onions and serve warm.
# Good to know:
01 -
Use gluten-free ranch seasoning if serving this as a gluten-free recipe.
02 -
Frozen cauliflower works if thawed and squeezed dry before mixing.
03 -
Best served hot after a short rest so the sauce thickens.