Gluten-Free Low Carb Chicken Casserole

This gluten-free low carb chicken casserole is creamy, cheesy, and ready in 30 minutes. Perfect for busy weeknights with just 5 main ingredients!

You know what? There’s nothing quite like opening the oven to that golden, bubbly cheese and knowing dinner’s ready in under half an hour. This gluten-free low carb chicken casserole has become my Tuesday night lifesaver—those evenings when soccer practice runs late and everyone’s starving by 6:30.

I stumbled onto this recipe during my first month going gluten-free, and honestly, I was terrified I’d never enjoy comfort food again. Turns out, you don’t need breadcrumbs or flour to create something absolutely crave-worthy. With just cooked chicken, bacon, broccoli, ranch dressing, and plenty of cheese, you’ve got a low carb chicken bake that even my pickiest eater devours.

What makes this chicken and broccoli recipe so brilliant is how forgiving it is. Leftover rotisserie chicken? Perfect. Frozen broccoli instead of fresh? Works beautifully. According to trusted gluten-free nutrition research, making simple swaps like using naturally gluten-free whole foods helps maintain a balanced diet without feeling deprived—and this casserole proves it.

Ingredients For Gluten-free Low Carb Chicken Casserole

For the Casserole	Amount
Broccoli florets	5 cups
Cooked bacon, chopped	8 slices (1/2-inch pieces)
Cooked chicken, shredded or diced	4 cups (1/2-inch pieces)
Garlic, finely minced	3 cloves
Shredded mozzarella	1/2 cup
Shredded cheddar	1/2 cup
Ranch dressing	1 cup (Hidden Valley Original recommended)

For the Topping	Amount
Shredded cheddar	1/2 cup (Tillamook Medium Cheddar recommended)
Shredded mozzarella	1/2 cup

Instructions For Gluten-free Low Carb Chicken Casserole

Step 1: Prepare Vegetables

Preheat your oven to 375°F (191°C) and get your 9×13 inch casserole dish ready. If you’re using fresh broccoli florets, bring a pot of water to a boil and blanch them for just 1–2 minutes until they turn bright green—you want them tender-crisp, not mushy. Drain immediately and set aside.

If you prefer frozen spinach instead, make sure it’s completely thawed and squeeze out every bit of excess water using a clean kitchen towel or several layers of paper towels. Too much moisture will make your gluten-free low carb chicken casserole watery instead of gloriously creamy.

Step 2: Combine the Main Ingredients

Grab a large mixing bowl and toss in your cooked chicken (rotisserie works perfectly here), chopped bacon, prepared broccoli, and minced garlic. Pour in the ranch dressing and add half a cup each of mozzarella and cheddar cheese. Give everything a good stir until it’s all evenly coated in that creamy, tangy ranch goodness.

Well… here’s a time-saving secret: you can skip the bowl entirely and mix everything directly in your greased casserole dish. One less dish to wash? Yes, please! If you like a little extra ranch flavor, sprinkle in a teaspoon of dry ranch seasoning mix at this stage.

Step 3: Transfer to Casserole Dish

Spread your chicken and broccoli mixture evenly into the 9×13 inch casserole dish, smoothing the top with a spatula. Make sure it’s distributed evenly so every serving gets that perfect ratio of chicken, veggies, and bacon.

Step 4: Add the Cheese Topping

Sprinkle the remaining half cup of mozzarella and half cup of cheddar evenly over the entire surface of your low carb chicken bake. Don’t be shy—this cheesy top layer will melt into a golden, bubbly crown that makes everyone come running to the dinner table.

Step 5: Bake and Serve

Slide the casserole into your preheated oven and bake for about 15 minutes, just until the cheese is melted, bubbly, and starting to turn golden around the edges. You’ll know it’s ready when the aroma fills your kitchen and you can see those little bubbles of melted cheese dancing on top.

Let it cool for about 5 minutes before serving—this helps everything set up slightly and prevents anyone from burning their mouth on molten cheese. Scoop generous portions onto plates and watch this low carb chicken recipe disappear faster than you can say “seconds, please!”

Substitutions For Low Carb Chicken Recipes

Ranch Dressing Alternatives: If you’re dairy-free or just want to mix things up, swap the ranch for Caesar dressing or a dairy-free ranch alternative. You could also use sour cream thinned with a splash of milk and seasoned with garlic powder, onion powder, and dried dill for a homemade touch.

Chicken Swap: No cooked chicken on hand? Leftover turkey works beautifully in this gluten-free low carb chicken casserole, especially after Thanksgiving. You can also use canned chicken breast in a pinch—just drain it well before mixing.

Vegetable Variations: Swap the broccoli for cauliflower florets, fresh spinach, or even diced zucchini. If you’re using frozen vegetables, always thaw and drain them thoroughly to avoid a watery casserole.

Cheese Choices: Feel free to experiment with your favorite cheese combinations. Monterey Jack, Colby, or even a bit of cream cheese stirred into the mixture adds extra richness. Just keep the total cheese amount similar for the best texture.

Bacon-Free Option: For a lighter version or if you’re cooking for someone who doesn’t eat pork, simply leave out the bacon and add a sprinkle of smoked paprika for that savory depth. You could also use turkey bacon as a substitute.

Troubleshooting Your Chicken And Broccoli Recipes

Casserole Too Watery: This usually happens when vegetables aren’t drained properly. Always squeeze frozen spinach completely dry and make sure broccoli is well-drained after blanching. If your casserole seems wet after mixing, let it sit for a few minutes and drain off any excess liquid before baking.

Dry or Bland Casserole: Make sure you’re using a full cup of ranch dressing—it’s what keeps this low carb chicken bake creamy and flavorful. If you accidentally used less, stir in a few tablespoons of sour cream or cream cheese to add moisture back.

Cheese Not Browning: If your cheese topping isn’t getting that golden color, turn on your broiler for the last 2–3 minutes of baking. Just watch it carefully—broilers work fast and can go from perfectly golden to burnt in seconds!

Garlic Too Strong: Raw garlic can be intense for some palates. If you find it overpowering, sauté the minced garlic in a little butter for 30 seconds before adding it to the mixture, or reduce the amount to 1–2 cloves instead of 3.

Storage and Meal Prep

Store leftover gluten-free low carb chicken casserole in an airtight container in the refrigerator for up to 4 days. It reheats beautifully in the microwave (90 seconds per serving) or in a 350°F oven for about 10 minutes until warmed through.

For meal prep magic, assemble the entire casserole up to 24 hours ahead, cover tightly with plastic wrap, and refrigerate until you’re ready to bake. You might need to add 5 extra minutes to the baking time since it’s going in cold. You can also freeze this chicken and broccoli recipe for up to 3 months—just thaw overnight in the fridge before baking.

Serving Suggestions

This low carb chicken casserole is hearty enough to serve as a complete one-dish meal, but I love pairing it with a crisp green salad dressed with lemon vinaigrette for freshness. For a cozy Sunday dinner, serve it alongside some easy gluten-free strawberry scones for a sweet-savory contrast that feels really special.

Man, oh man, this casserole also works wonderfully as a potluck dish—just double the recipe and bake it in two dishes. It stays warm for a good while and always gets recipe requests. If you’re feeding kids, serve it with their favorite gluten-free crackers or veggie sticks for dipping.

Variations For Gluten-free Low Carb Chicken Casserole

Keto-Friendly Version: This recipe is already naturally low in carbs, but for strict keto followers, use full-fat ranch dressing and add an extra half cup of cheese. Skip any sweetened bacon and verify your ranch is sugar-free for the cleanest macro count.

Dairy-Free Adaptation: Replace the cheese with dairy-free alternatives (Violife or Daiya work well) and use dairy-free ranch or a cashew cream sauce. The result won’t be quite as gooey, but it’s still satisfying and flavorful for those avoiding dairy.

Kid-Friendly Twist: My daughter prefers this chicken and broccoli recipe with smaller broccoli pieces—I pulse them in the food processor a few times so they’re less noticeable. You can also add a handful of frozen peas or corn for pops of color and subtle sweetness that kids love.

Mexican-Inspired Variation: Swap the ranch for salsa, add a can of drained black beans, use Mexican cheese blend instead of mozzarella and cheddar, and top with sliced jalapeños. It transforms into a completely different gluten-free low carb chicken casserole that’s perfect for Cinco de Mayo gatherings! For more Mexican-inspired comfort, check out this gluten-free chicken burrito casserole.

Breakfast Casserole Style: Add 4 beaten eggs to the mixture and bake at 350°F for 25–30 minutes until the eggs are set. This creates a protein-packed breakfast version that meal-preps beautifully for busy mornings.

FAQs About Gluten-free Low Carb Chicken Casserole

Final Thoughts

This gluten-free low carb chicken casserole has earned its spot in my regular dinner rotation, right next to my favorite quick almond flour scones for busy mornings. It’s proof that eating gluten-free and low carb doesn’t mean sacrificing flavor or spending hours in the kitchen.

With just five main ingredients and 30 minutes total, you’ve got a creamy, cheesy, absolutely satisfying meal that makes everyone at the table happy—including you, because the cleanup is a breeze!