How to make Chicken Bacon Ranch Casserole | KETO/LOW CARBS | Simply Made With Love

Preheat the oven to 350 degrees.

Season both sides of 4 chicken thighs with salt, black pepper, garlic powder, onion powder, and Cajun style seasoning (optional).

Bake the chicken thighs for 45 minutes, then shred them using hands or a handheld mixer.

Finely mince 1/2 of an onion.

Shred cheddar and mozzarella cheese, mixing them together in a bowl.

Bake the bacon for about 20 minutes until brown and crispy, then chop it up.

In a large bowl, add softened cream cheese and ranch dressing, mixing well. Add a little cayenne pepper (optional).

Mix in the shredded chicken, chopped bacon (saving about 2 tablespoons for topping), thawed and drained spinach, minced onion, and half of the shredded cheese. Combine everything well.

Taste the mixture for seasoning and adjust if necessary.

Spray a 2-quart casserole dish with olive oil to coat the sides and bottom.

Dump the mixture into the casserole dish and flatten it out.

Add the remaining cheese on top of the mixture in the casserole dish.

Spread the remaining chopped bacon on top of the cheese.

Bake in the oven for about 25-30 minutes or until the cheese has melted.

Equipment Needed

Spice Level:

Dietary