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Close up square photo of a cheesy chicken casserole with a spoon being pulled from it.
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5 from 2 votes

BBQ Chicken Casserole - Keto, Low Carb

When you are looking for a meal that the whole family will love, this BBQ Casserole is perfection! Serve it with a simple green salad for a complete meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: chicken
Servings: 8
Calories: 601.45kcal
Author: Wendy Polisi

Ingredients

  • 2 pounds cooked chicken breast or thighs shredded
  • 8 ounces cooked bacon
  • 8 ounces frozen chopped spinach thawed
  • ¾ cup Keto BBQ Sauce
  • cup Keto Ranch Dressing
  • 8 ounces cream cheese softened
  • 1 teaspoon hot smoked paprika
  • ½ teaspoon sea salt
  • ¼ 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.
    Photo of shredded chicken, bacon, and chopped spinach in a red 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.
    BBQ sauce, ranch dressing, cream cheese, spoked paprika, salt, and pepper in a mixing bowl.
  • Toss the chicken mixture with the BBQ sauce mixture.
    Photo of a creamy sauce made from BBQ Sauce, ranch, cream cheese, smoked paprika, salt, and pepper that has been poured over chicken, bacon, and spinach.
  • Transfer the mixture to a 9 x 9 baking dish.
    Photo of a casserole dish with shredded chicken, bacon, and chopped spinach tossed with a creamy ranch BBQ Sauce.
  • Top with cheese and bake for 30 minutes.
    Photo of a square casserole dish with a casserole covered in cheese.

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.
    BBQ sauce, ranch dressing, cream cheese, spoked paprika, salt, and pepper in a mixing bowl.
  • 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.

Nutrition

Calories: 601.45kcal | Carbohydrates: 6.56g | Protein: 41.51g | Fat: 44.14g | Saturated Fat: 17.68g | Cholesterol: 202.96mg | Sodium: 1240.84mg | Potassium: 663.8mg | Fiber: 0.85g | Sugar: 1.69g | Vitamin A: 3490.57IU | Vitamin C: 8.65mg | Calcium: 279.34mg | Iron: 2.42mg