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–+ servings
Keto BBQ Chicken Casserole

Keto BBQ Chicken Casserole: Comforting Flavor Without the Guilt

This Keto BBQ Chicken Casserole is a comforting dish that is low-carb and packed with protein, making it perfect for family dinners.
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Prep Time 15 minutes
Cook Time 31 minutes
Total Time 46 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Keto
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole Base
  • 8 oz Cream Cheese Softened
  • 1 cup Sugar-free BBQ Sauce
  • 1 tbsp Ranch Dressing Seasoning
  • 1 tsp Salt Himalayan or sea salt recommended
  • 1 tsp Black Pepper Freshly ground
For the Chicken
  • 3 cups Cooked Boneless Skinless Chicken Shredded, breast or thighs
  • 6 slices Cooked Bacon Chopped, uncured recommended
For the Cheesy Topping
  • 1 cup Shredded Cheddar Cheese
  • 1 cup Monterey Jack Cheese
For Garnish
  • 2 tbsp Green Onions Chopped, optional

Equipment

  • Oven
  • Mixing bowl
  • Casserole Dish
  • hand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine softened cream cheese, sugar-free BBQ sauce, ranch dressing seasoning, salt, and black pepper. Blend until smooth.
  3. Fold in cooked, shredded chicken and chopped bacon, then add shredded cheddar and Monterey Jack cheese, mixing well.
  4. Spread the mixture into a greased casserole dish and top with remaining shredded cheeses.
  5. Cover with aluminum foil and bake for 25 minutes.
  6. After 25 minutes, remove the foil and bake uncovered for another 6-8 minutes until cheese is golden brown.
  7. Switch to broil for an additional 1-2 minutes for a golden crust.
  8. Garnish with additional BBQ sauce and chopped green onions before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 8gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 3mgCalcium: 200mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 4 days. Freeze for up to 3 months in individual portions. Reheat by baking at 350°F for 20-25 minutes.

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