Soak in this simple, oily-sticky, low-carb casserole every night of the week!
Is it going to be a busy week? Allow our ooey sticky, hearty, chicken and bacon ranch casserole to take some weight off your shoulders! This cheesy and creamy recipe tastes super decadent but is actually made with healthy ingredients. It takes about 45 minutes to cook, however, as multiple servings are made, but that means you can enjoy the leftovers a few nights in a row. And believe us, this dish tastes just as good the next evening (and the following!).
Casseroles are also great choices for meal preparation. If you don’t have 45 minutes during the week, make this weekend chicken and bacon ranch casserole and just warm it up when you need a quick and healthy meal! Enjoy it all within three to four days, or store it in the freezer for up to six months.
Not your average high-carb casserole
Most casseroles are loaded with carbohydrates, fat, and calories. Our decision to use cauliflower rice instead of pasta or rice allows this recipe to qualify as low carb! At just 11 grams per serving, it’s a wonderful option for low-carb and keto dieters, as well as anyone just trying to shed excess pounds.
It’s not just low carb that makes this dish a healthy choice! Each serving also contains 32 grams of protein. Protein is an essential nutrient in your diet that helps control your appetite and helps maintain and build lean muscle. Plus, it doesn’t hurt that this particular high-protein meal tastes amazing too!
Using ranch condiments instead of dressing also reduces fat and calories. We chose to make our own ranch condiments instead of using a store-bought package. Why? Because making something yourself, rather than buying a packaged option, is the best way to know exactly what you are consuming. Could you have listed all the ingredients in the spice package? Probably not. Knowing exactly what you are putting into your body is an invaluable tool when it comes to living your healthier life. We strongly recommend taking the homemade route whenever possible.
Make our easy chicken and bacon ranch casserole
While preheating the oven, grease and set aside a 9 × 9 inch baking dish. Take a large pan and cook the bacon until it’s nice and crispy, about five to five minutes. Once it’s cooked to your taste, remove the bacon from the pan but leave the drips behind.
Add the chicken breast pieces, garlic powder, onion powder and half a teaspoon of the kosher salt to the pan with the bacon drops. Cook the chicken completely until there is no more pink in the center. Remove the pan from the heat and stir in the cauliflower rice.
In the meantime, mix the cream cheese, Greek yogurt, egg yolks, buttermilk powder, dried dill, dried chives, grated mozzarella and frozen spinach in a large mixing bowl. Note that the Egg yolks are optional, but it will add body to the sauce. We strongly recommend adding it!
Place the chicken mixture in the greased baking dish before spooning the cheese mixture evenly over the chicken. Once you sprinkle the shredded cheddar cheese over it, it’s ready to go in the oven. Bake the casserole for 15 minutes.
Take the pan out of the oven and place the cooked pieces of bacon on top. Bake the casserole another 10 minutes until it’s hot, bubbly, and ooey-sticky! Let it sit for about 10 minutes before serving to allow it to cool and set.
Low carb side dishes, anyone?
One great thing about casseroles is that you don’t need all sides as it is already a complete meal in one! However, sometimes you just want a little more volume in your meal. Our delicious side dishes ensure a heartier meal that is also good for you. Try one of these options:
- 6th Turkey bacon slices cut into 1/4-inch pieces
- 1 1/2 lb Boneless skinless chicken breasts cut into 1-inch pieces
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon kosher salt divided
- 4th cups Cauliflower rice uncooked
- 8th Ounces low-fat cream cheese softened
- 1/2 Cup Greek yogurt
- 1 egg yolk (Optional)
- 1 tablespoon Buttermilk powder
- 1 teaspoon dried dill herb
- 1/2 teaspoon dried chives
- 1/2 Cup grated mozzarella
- 1 lb frozen spinach thawed and squeezed to remove excess water
- 1/2 Cup grated cheddar cheese
Preheat the oven to 375 degrees Fahrenheit. Grease a 9 × 9 baking dish and set aside.
Fry the bacon in a large pan for about 5 minutes until crispy. Remove the bacon from the pan, but leave the drops behind.
Add the chicken, garlic powder, onion powder, and 1/2 teaspoon of the kosher salt to the pan. Cook until the chicken is through and is no longer pink in the middle, about 5 minutes. Remove the pan from the heat and mix in the cauliflower rice.
In the meantime, mix the soft cream cheese, Greek yogurt, egg yolk, buttermilk powder, dried dill, dried chives, grated mozzarella and frozen spinach in a large bowl.
Put the chicken mixture on the bottom of the prepared casserole dish and spoon the cheese mixture over it and smooth it out in an even layer. Top with the grated cheddar cheese.
Bake for 15 minutes. Add the reserved bacon and bake for another 10 minutes until it is bubbly and warmed through.
Let stand for 10 minutes before serving.
SmartPoints (freestyle): 7th
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After you’ve tried this yummy Chicken and Bacon Ranch Casserole, let us know your thoughts in the comments section below!
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