Cottage Cheese Chicken Bacon Ranch Casserole (Gluten Free, High Protein, Keto) (Edit recipe)

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Warm, cheesy, and packed with flavor, this Keto Chicken Bacon Ranch Casserole is the ultimate high protein, low carb dinner. Made with juicy chicken, crispy bacon, creamy cottage cheese ranch, and melty cheese, it’s comfort food that fits your keto lifestyle.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

6

Serves: 2

Ingredients

14 oz Chicken Breast
.5 cup Ranch Dressing, see notes for cottage cheese ranch recipe
1 cup Broccoli
1 cup Cauliflower
5 oz Bacon
1 cup Mozzarella Cheese

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375u00b0F / 190u00b0C.
Make the cottage cheese ranch marinade (dip) and blend until smooth and creamy. Or, for a shortcut, mix 1/2 cup full-fat cottage cheese with a packet of ranch seasoning mix like Hidden Valley.
Cut the chicken into small bite-size pieces. Toss with the cottage cheese ranch marinade. Let it sit while you prep the rest (longer marinating = deeper ranch flavor).
Air fry at 375u00b0F for 6u20138 minutes or pan-fry until crisp. Drain on a paper towel and cut into small pieces.
Cut broccoli and cauliflower into small, bite-size florets.
In a baking dish or casserole dish, mix the marinated chicken mixture, cooked bacon, and chopped veggies.
Sprinkle mozzarella, cheddar, or both over the top.
Bake uncovered for 30u201335 minutes, until the chicken is cooked through (165u00b0F inside) and the top is golden brown and bubbly.
Rest for 5 minutes before serving. This helps it thicken slightly and keeps it extra creamy.

Notes

Cottage Cheese Ranch Dressing Recipe here! You can marinate the chicken quickly or let it sit longer for a stronger ranch flavor. Chicken thighs can be swapped for chicken breasts for a juicier flavor. Use rotisserie or leftover chicken for speed, just know the flavor will be milder. Keeps in the fridge 3–4 days or freezer for up to 2 months. Reheat with extra cheese if needed. Internal chicken temperature should reach 165°F to be fully cooked.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1289
Fat:	87 g
Carbohydrates:	20 g
Protein:	92 g
Cholesterol:	246 g
Sodium:	1722 mg
Fiber:	6 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.