A family-friendly and easy chicken bacon ranch casserole (no pasta and no rice) that comes together in 10 minutes and bakes in 20. You'll love this quick gluten-free, low carb, and keto chicken bacon ranch casserole recipe with broccoli.
In a medium skillet over medium heat, heat the olive oil.
Saute the onion until soft, which takes about 5-6 minutes. Meanwhile, defrost the frozen broccoli in the microwave.
Turn the stovetop temperature down to medium-low and the almond milk in the pan. Once heated, stir in the room-temperature cream cheese and combine until melted.
Add the Ranch seasoning packet and combine.
Add chicken, broccoli, and bacon, and combine all ingredients.
Put the chicken ranch casserole ingredients in a 9x9 baking dish and top with the cheese.
Bake for 20 minutes or until heated through. If your chicken was cold, it could add an extra 5 mins or so to the cooking time. Enjoy!
Notes
This recipe calls for pre-cooked chicken and pre-cooked bacon, we love to boil chicken on the stovetop in batches, cube or shred it, and then freeze it for recipes. Cooking bacon in the oven is also a great way to cook a large amount of bacon to freeze for later use in recipes. Shredded chicken can be substituted for cubed. A store-bought rotisserie chicken should also work but could make the dish saltier.Simply Organic makes an organic Ranch seasoning mix with all-natural ingredients, it has 1 net carb per serving. Hidden Valley includes some artificial ingredients but has 0 net carbs.