Description
This Low Carb Crack Chicken Casserole is creamy, cheesy, and packed with savory flavor from ranch seasoning, crispy bacon, and shredded chicken. It’s a keto-friendly comfort dish made with cauliflower rice for a low-carb twist on classic casserole goodness. Perfect for busy nights or meal prep!
Ingredients
2 cups shredded cooked chicken
2 cups cauliflower rice (fresh or frozen)
8 oz cream cheese, softened
1 ½ cups shredded cheddar cheese
6 slices cooked bacon, crumbled
1 packet ranch seasoning
2 eggs
½ cup heavy cream
¼ cup chopped green onions
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a large bowl, mix the softened cream cheese, eggs, ranch seasoning, and heavy cream until smooth.
3. Add in the shredded chicken and cauliflower rice. Stir until everything is fully coated.
4. Transfer the mixture to the baking dish and spread evenly.
5. Top with shredded cheddar cheese and crumbled bacon.
6. Bake uncovered for 25–30 minutes, until the top is bubbly and golden.
7. Let rest for 5 minutes after baking.
8. Garnish with chopped green onions and serve warm.
Notes
For best texture, thaw and squeeze excess moisture from frozen cauliflower rice.
Sharp cheddar gives the casserole a stronger, more satisfying flavor.
You can prep this casserole a day ahead and bake it when ready—just add a few extra minutes to the cook time.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 430
- Sugar: 2g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 160mg
Keywords: low carb, keto, crack chicken, casserole