Low-Carb Crack Chicken Casserole
This creamy and cheesy Low-Carb Crack Chicken Casserole is packed with shredded chicken, crispy bacon, and a rich ranch-flavored sauce. Perfect for keto or low-carb diets, it’s a comforting dish that’s easy to make and full of flavor!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 lbs cooked chicken, shredded (about 4 cups)
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 packet (1 oz) ranch seasoning mix
- 1/2 cup chicken broth
- 1 1/2 cups shredded cheddar cheese, divided
- 1 cup shredded mozzarella cheese
- 6 slices bacon, cooked and crumbled
- 1/4 cup chopped green onions (for garnish)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- Make the Sauce:
- In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, ranch seasoning mix, and chicken broth. Stir until smooth.
- Combine the Ingredients:
- Add the shredded chicken, half of the cheddar cheese, and half of the crumbled bacon to the sauce. Mix until everything is evenly combined.
- Assemble the Casserole:
- Spread the chicken mixture evenly into the prepared baking dish.
- Sprinkle the mozzarella cheese and remaining cheddar cheese over the top.
- Bake:
- Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is golden brown.
- Garnish and Serve:
- Remove the casserole from the oven and sprinkle with the remaining crumbled bacon and chopped green onions. Serve hot.
Notes
- For added texture, stir in 1 cup of steamed broccoli or cauliflower florets before baking.
- To save time, use a store-bought rotisserie chicken for the shredded chicken.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Find it online: https://ukfinda.com/low-carb-crack-chicken-casserole/