Low Carb Chicken and Bacon Casserole
Indulge in the savory comfort of this Low Carb Chicken and Bacon Casserole, a protein-packed, keto-friendly dish that’s bursting with flavor. Tender bite-sized chicken breast, crispy bacon, and vibrant broccoli florets come together under a rich, creamy cheddar cheese sauce for a satisfying meal that’s both wholesome and decadent. Perfectly seasoned with garlic powder, onion powder, and a hint of paprika, this casserole offers a depth of flavor in every bite. Ready in just under an hour, it’s an easy weeknight dinner that’s low on carbs but high on taste. Serve it as a standalone entrée or pair it with a simple green salad for a truly rewarding meal the whole family will adore!
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Recipe Information
Ingredients
- 1.5 lb Chicken breast
- 6 slices Bacon
- 2 cups Broccoli florets
- 8 oz Cream cheese
- 0.5 cup Heavy cream
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 2 cups Cheddar cheese, shredded
- 0.5 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
Instructions
Preheat the oven to 375°F (190°C).
Lightly grease a 9x13-inch casserole dish with a small amount of olive oil.
Cut the chicken breasts into bite-sized pieces and season with salt, black pepper, garlic powder, onion powder, and paprika.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken pieces for 2-3 minutes per side until lightly browned (they’ll finish cooking in the oven). Transfer the chicken to the prepared casserole dish.
In the same skillet, cook the bacon over medium heat until crispy, about 8-10 minutes. Transfer the bacon to a paper towel-lined plate to drain, then crumble into small pieces.
Add the broccoli florets to a microwave-safe bowl with 1-2 tablespoons of water. Microwave on high for 3 minutes, until slightly tender. Drain and add the broccoli to the casserole dish, mixing it with the chicken.
In a medium saucepan over low heat, combine the cream cheese and heavy cream. Stir frequently until melted and smooth.
Remove the saucepan from heat and stir in 1.5 cups of shredded cheddar cheese, mixing until fully incorporated.
Pour the cheese sauce evenly over the chicken and broccoli mixture in the casserole dish. Top with the crumbled bacon and the remaining 0.5 cup of shredded cheddar cheese.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the cheese is golden and melted on top.
Remove from the oven and let cool for 5 minutes before serving. Enjoy this hearty, low-carb casserole hot and fresh!
Nutrition Facts
Calories |
2674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.4 g | 240% | |
| Saturated Fat | 85.8 g | 429% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 982 mg | 327% | |
| Sodium | 6155 mg | 268% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 8.7 g | ||
| Protein | 221.8 g | 444% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 336 mg | 26% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2561 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
