This Keto BBQ Chicken Casserole is madly addictive! Tangy BBQ sauce is blended with ranch dressing, cream cheese, and smoky paprika, then tossed with bacon, chicken, and spinach. Top it off with cheddar cheese, and you have a family-friendly casserole that is nothing short of spectacular.
If you were to come to my home on any given weeknight, there is at least a 50% chance that you would find a casserole in the oven.
With three kids, having meals that can be prepped ahead of time makes dinner time much more enjoyable.
This BBQ Chicken Casserole is my idea of perfection! Though my kids aren't keto, I always strive to create recipes that the whole family will love. (Because who has the energy to create separate meals?)
This is a family-friendly low carb casserole that I turn to again and again!
Cooking Chicken for Casseroles
Instant Pot
This recipe can be made entirely in your instant pot - including cooking the chicken.
To prepare the chicken in the instant pot, add 1 cup of chicken broth to the pot and then add the chicken. You can place the chicken on the trivet, but it isn’t necessary.
Season to taste with salt and pepper. Close the lid and set it to seal. Cook at high pressure for 10 minutes. Do an instant release. Let it sit for another 5 minutes and then open the lid.
Shred with forks and proceed with the recipe.
Poaching
In a saucepan, cover the chicken with broth. Season to taste with salt and pepper. Bring to a boil, and then reduce heat to low. Cover and simmer for about 10 to 12 minutes.
Slow Cooker
To cook chicken in your slow cooker, add the chicken and 1 1/2 cups of chicken broth to the slow cooker. Season to taste with salt and pepper. On for 4 hours on high or 8 hours on low. Remove the chicken from the crockpot and shred with forks.
Can BBQ Ranch Chicken Casserole Be Made Ahead of Time?
Yes. This dish holds well when made ahead of time. You can prepare it up to two days ahead and keep it in a covered container in the refrigerator. Leftovers will keep for about three to four days.
Can This Recipe Be Frozen?
You can freeze this recipe for up to two months. I recommend waiting to add the cheese topping to the casserole until you are ready to cook it.
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Make it Easier
If you have the time, cooking chicken and making ranch and bbq sauce makes for a delicious and economical dinner.
Short on time? Pick up a rotisserie chicken at the store as well as keto-friendly ranch dressing and BBQ sauce. My go-to brand is Primal Kitchen.
Variations
- I used hot smoked paprika, which gives this dish a kick of heat. If you would prefer, you can use regular smoked paprika or sweet paprika.
- Feel free to play with the vegetables here. Blanched broccoli or cauliflower are both nice in place of the spinach. Cauliflower rice is also a good option.
Serving Suggestions
- This casserole is perfect with a simple green salad dressed in Ranch or Blue Cheese Dressing. If you prefer a vinegar-based dressing, use this one.
- Cheesy Roasted Green Beans are a side that both kids and adults will love.
- Crispy Brussels Sprouts are madly addictive and perfect with this casserole.
Tools Needed
- Mixing Bowls
- Food Processor or Stand Mixer
- 9 x 9 Baking Dish or Instant Pot
BBQ Chicken Casserole - Keto, Low Carb
Ingredients
- 2 pounds cooked chicken breast or thighs shredded
- 8 ounces cooked bacon
- 8 ounces frozen chopped spinach thawed
- 3/4 cup Keto BBQ Sauce
- 2/3 cup Keto Ranch Dressing
- 8 ounces cream cheese softened
- 1 teaspoon hot smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 2 cups sharp cheddar cheese
Instructions
Oven Instructions
- Preheat the oven to 350 degrees. Place the chicken, bacon, and spinach in a large bowl.
- In In a food processor or stand mixer combine the BBQ sauce, ranch dressing, cream cheese, smoked paprika, salt, and pepper. Process until smooth.
- Toss the chicken mixture with the BBQ sauce mixture.
- Transfer the mixture to a 9 x 9 baking dish.
- Top with cheese and bake for 30 minutes.
Instant Pot Instructions
- Toss the chicken, bacon, and spinach in your instant pot.
- In In a food processor or stand mixer combine the BBQ sauce, ranch dressing, cream cheese, smoked paprika, salt, and pepper. Process until smooth.
- Place the mixture on top of the chicken. Do not stir.
- Set the pressure to high for 1 minute. When the time is done, allow to release naturally for 5 minutes, and then do a quick release.
- Top with cheese and place the lid on the pot until the cheese melts.
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