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Keto Crack Chicken Casserole - Creamy, Cheesy, and Crowd-Pleasing

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 cups cooked chicken, shredded or cubed (rotisserie works great)
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 packet ranch seasoning (or 2 tablespoons homemade, no sugar added)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1 cup shredded mozzarella cheese
  • 8 slices bacon, cooked crisp and crumbled
  • 1/4 cup chopped green onions (plus more for garnish)
  • 2 cups small broccoli florets (lightly steamed or blanched)
  • 2 tablespoons heavy cream (optional, for a looser sauce)
  • Salt to taste (start light; ranch and bacon add salt)
  • Butter or avocado oil for greasing the dish

Method
 

  1. Heat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or oil.
  2. Prep the bacon and broccoli. Cook bacon until crisp, then crumble. Steam or blanch broccoli just until bright green and slightly tender; drain well.
  3. Make the creamy base. In a large bowl, mix cream cheese, sour cream, mayonnaise, ranch seasoning, garlic powder, onion powder, smoked paprika, black pepper, and heavy cream if using. Stir until smooth.
  4. Add the chicken and veggies. Fold in the shredded chicken, broccoli, half the bacon, half the green onions, 1 cup cheddar, and all the mozzarella. Taste and add salt only if needed.
  5. Assemble the casserole. Spread the mixture into the prepared dish. Top with the remaining cheddar and the rest of the bacon.
  6. Bake until bubbly. Bake for 18–22 minutes, until the edges are bubbling and the cheese is melted and golden in spots.
  7. Finish and serve. Let it rest 5–10 minutes so it sets. Sprinkle with remaining green onions and serve warm.