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Chicken Bacon Ranch Casserole (No Pasta, Keto)
Prep Time
15 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
 

Chicken bacon ranch casserole: chicken tenders, crispy bacon, cream and sharp cheddar baked in one dish. No pasta, keto at 3g carbs, better on day two.

Course: Main Course
Cuisine: American
Keyword: chicken bacon casserole
Servings: 6 servings
Calories: 363 kcal
Author: Marina | Let the Baking Begin
Ingredients
Chicken and Bacon Layers
  • 10 strips thinly sliced bacon Cooks down to about 1/2 cup chopped
  • 12 pc chicken tenders About 1 lb 12 oz total
  • 1 Tbsp bacon fat Rendered from the bacon above
Ranch Seasoning
  • 2 tsp dry ranch powder Unsalted, the dry seasoning not the dressing. Optional
  • 1 tsp garlic powder
  • 3/4 tsp kosher salt Morton. Use about 1/3 less if using table salt
  • 1/2 tsp black pepper Coarsely ground
Cream and Cheddar Topping
  • 1/2 cup heavy cream Or half and half
  • 1/2 cup sharp cheddar, grated Grated off a block
  • 1/4 cup fresh parsley, chopped
US Customary - Metric
Instructions
Layer the Chicken and Bacon
  1. Cook the bacon at 400F for 15 to 17 minutes, spread on a rimmed baking sheet lined with parchment or foil, until well crisped. Let cool, chop into 1/2 inch pieces, and save 1 Tbsp bacon fat from the pan.
  2. Scatter half the chopped bacon over the bottom of a 9x9 baking dish (Note 1).
  3. Add the chicken, 12 pc chicken tenders, over the bacon in rows, snug against each other in a single layer.
  4. Season the chicken with a drizzle of 1 Tbsp bacon fat, then 3/4 tsp kosher salt, 2 tsp dry ranch powder, 1 tsp garlic powder and 1/2 tsp black pepper. Scatter the remaining bacon on top.
  5. Pour on the first of the cream, 2 to 3 Tbsp of it, over the top. The rest of the cream goes in later (Note 2).
Bake the Casserole
  1. Bake at 450F, then drop to 350F, covered tightly with foil: 15 minutes at 450F, then 35 minutes at 350F, without opening the oven, OR until the thickest tender reads 165F.
  2. Separate the chicken by removing the foil and running a fork between the tenders so they are not stuck together and the sauce can reach everywhere.
  3. Add the rest of the cream over the chicken and bake uncovered at 350F until the sauce has thickened, about 15 minutes (Note 3).
Finish with Cheddar and Serve
  1. Melt the cheddar over the top, 1/2 cup sharp cheddar, grated, baking 5 more minutes, just until melted. Do not bake past this point - the chicken dries out and the sauce breaks (Note 4).
  2. Finish the casserole with 1/4 cup fresh parsley, chopped, scattered over the top, and serve while the sauce is still bubbling.
Recipe Notes
  1. The pan: a 9x9 baking dish is what the photos show and what these times are written for. A 7x7 packs the tenders tighter and a 9x13 spreads them out, so with either one go by a thermometer, 165F in the thickest tender, rather than by the clock.
  2. Two pours of cream: a few spoonfuls go in before the covered bake so the bottom does not scorch, and the rest goes in for the last 20 minutes. All of it at the start makes a thinner, greasier sauce.
  3. Too much juice: if you use a bigger dish like a 9x13, or double the recipe, pour most of the chicken juice off before adding the cream. There is more of it than the cream can reduce into, so bake until the sauce has thickened rather than going by the clock.
  4. Do not overbake: chicken tenders are thin and go from tender to stringy quickly, and cooking the cheese too long breaks the sauce and turns it curdly instead of thick and creamy. Pull the dish as soon as the cheese has melted.
  5. Ranch powder: use unsalted dry ranch seasoning, not bottled dressing. If the salted kind is all you have, cut the kosher salt back.
  6. Salt: I use Morton kosher salt and the amount here is measured for it. Table salt is saltier by the spoon, so use about a third less.
  7. Bacon: in a pinch bagged bacon bits will do, but they will not give you anywhere near the flavor of bacon you crisp up yourself.
  8. Cheese: grate it off a block. Pre-shredded cheese is coated in starch and makes a grainier sauce. The cheese topping is optional, and the bacon stays crisper without it.
  9. Make ahead: layer the dish through step 4 up to a day ahead, cover and refrigerate. Bake as written and give the covered stage a few extra minutes for the cold start.
  10. Low carb: there is no pasta or rice here, so a serving comes in at 3 g of carbs.
Nutrition Facts
Chicken Bacon Ranch Casserole (No Pasta, Keto)
Amount Per Serving
Calories 363 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 10g63%
Cholesterol 140mg47%
Sodium 1038mg45%
Potassium 618mg18%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 37g74%
Vitamin A 637IU13%
Vitamin C 5mg6%
Calcium 93mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.