Craving a comforting casserole but watching your carb intake? This low-carb chicken ranch bake is the perfect solution! It's creamy, cheesy, and packed with flavor, all while remaining incredibly low in carbohydrates. This recipe satisfies those casserole cravings without derailing your keto or low-carb diet. It's perfect for a weeknight dinner or a satisfying weekend meal prep.
What Makes This Chicken Ranch Bake Low-Carb?
The key to keeping this dish low-carb lies in the ingredient choices. We're swapping traditional bread crumbs for a crispy almond flour topping and using cauliflower rice instead of regular rice for a significantly reduced carbohydrate count. This allows you to enjoy the familiar flavors of a classic chicken bake without the guilt!
Ingredients You'll Need:
- Chicken: 2 lbs boneless, skinless chicken breasts, cooked and shredded (rotisserie chicken works perfectly!)
- Cauliflower Rice: 2 cups (fresh or frozen)
- Cream Cheese: 8 oz, softened
- Ranch Dressing: 1 cup (look for a low-carb or sugar-free option)
- Cheddar Cheese: 2 cups, shredded
- Almond Flour: ½ cup
- Butter: 2 tbsp, melted
- Garlic Powder: 1 tsp
- Onion Powder: 1 tsp
- Salt: to taste
- Black Pepper: to taste
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Prepare the cauliflower rice: If using frozen cauliflower rice, thaw it completely and squeeze out any excess moisture.
- Combine the chicken and cauliflower rice: In a large bowl, gently combine the shredded chicken and cauliflower rice.
- Add the creamy ranch mixture: In a separate bowl, mix together the softened cream cheese and ranch dressing until smooth. Pour this mixture over the chicken and cauliflower rice and stir to coat evenly.
- Season and cheese: Stir in the garlic powder, onion powder, salt, and pepper. Fold in 1 ½ cups of the shredded cheddar cheese.
- Prepare the topping: In a small bowl, combine the almond flour and melted butter. Mix until crumbly.
- Assemble and bake: Pour the chicken mixture into the prepared baking dish. Sprinkle the remaining ½ cup of cheddar cheese over the top, followed by the almond flour topping.
- Bake for 20-25 minutes, or until golden brown and bubbly. Let it cool slightly before serving.
Frequently Asked Questions (FAQ)
Can I use different types of cheese?
Absolutely! Feel free to experiment with other low-carb cheeses like mozzarella, Monterey Jack, or a blend of your favorites.
How can I make this recipe even lower in carbs?
You can further reduce the carb count by using a sugar-free ranch dressing and ensuring your cauliflower rice is very dry before adding it to the mixture.
Can I make this ahead of time?
Yes! You can assemble the casserole up to a day ahead of time and store it covered in the refrigerator. Just add an extra 5-10 minutes to the baking time when you're ready to cook it.
What can I serve with this low-carb chicken ranch bake?
This dish pairs well with a side salad or some roasted vegetables like broccoli or asparagus.
Can I freeze this casserole?
Yes, this casserole freezes well. Assemble it, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. You may need to add a few extra minutes to the baking time.
Enjoy Your Low-Carb Chicken Ranch Bake!
This recipe is a delicious and satisfying way to enjoy a classic comfort food while staying true to your low-carb or keto lifestyle. The creamy, cheesy goodness is sure to become a new favorite in your meal rotation! Remember to adjust seasonings to your preference and enjoy!
