Prepare for the ultimate cheesy comfort food experience, completely low-carb and keto-friendly! This “Crack Chicken” Casserole replaces pasta with tender roasted cauliflower but keeps all the addictive flavors you love – savory chicken, crispy bacon, creamy ranch-infused cheese sauce, and loads of cheddar. It’s incredibly rich, satisfying, and perfect for feeding a crowd or prepping decadent meals for the week.
Prep Time: 50 minutes
Cook Time: 30 minutes
Total Time: 1 hour 20 minutes
Yields: 8 servings
Serving Size: 1/8th of the casserole
Ingredients:
Cauliflower Base:
1 medium Head of Cauliflower (yielding approx. 5 cups florets), cut into small, bite-sized florets
1 tablespoon Olive Oil
Salt and Pepper to taste
Bacon & Chicken:
12 slices Bacon, diced
1.5-2 lbs (680-907g) Boneless, Skinless Chicken Breast or Thighs, cut into 1-inch cubes
1/4 teaspoon Salt
1/4 teaspoon Ground Black Pepper
1/2 tablespoon Paprika
Vegetables:
1 Green Bell Pepper, diced
1/2 medium Onion, diced
2 tablespoons Minced Garlic (4-6 cloves)
Low-Carb Cheesy Mixture:
3 tablespoons Unsalted Butter
3 cups Heavy Cream
1 package (1oz) Dry Ranch Seasoning Mix (Ensure low/no sugar/carbs – or use 2-3 tbsp homemade, see notes)
1 package (8oz / 226g) Cream Cheese, cut into cubes and softened
3 cups (approx. 12oz / 339g) Shredded Cheddar Cheese
Toppings:
Reserved Cooked Bacon bits
1 cup (approx. 4oz / 113g) Shredded Cheddar Cheese
1/2 cup (approx. 30g) Crushed Pork Rinds (plain variety recommended)
Instructions:
- Roast Cauliflower & Preheat: Preheat oven to 400°F (200°C). On a large baking sheet, toss the cauliflower florets with olive oil, salt, and pepper. Spread into a single layer and roast for 15-20 minutes, until tender but still slightly firm (al dente). Remove from oven and set aside. Reduce oven temperature to 375°F (190°C).
- Cook Bacon: While the cauliflower is roasting, place the diced bacon in a large, deep skillet or Dutch oven. Cook over medium-high heat, stirring often, until the bacon is crispy. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, reserving about 2 tablespoons of the rendered bacon grease in the skillet. Set the cooked bacon aside.
- Cook Chicken: Add the cubed chicken to the skillet with the bacon grease. Season it with 1/4 tsp salt, 1/4 tsp pepper, and 1/2 tbsp paprika. Cook over medium-high heat, stirring occasionally, until the chicken is browned and cooked through. Transfer the cooked chicken to a very large mixing bowl.
- Sauté Vegetables: Add the diced onion and bell pepper to the same skillet (use the remaining grease). Cook for 3-5 minutes, stirring, until they start to soften. Add the minced garlic and cook for 1 more minute until fragrant. Add the cooked vegetables to the bowl containing the chicken. Stir in about half of the cooked bacon bits you set aside earlier.
- Make Cheese Sauce: Melt the 3 tablespoons of butter in the now empty skillet over medium heat. Slowly whisk in the heavy cream until smooth. Bring the mixture just to a gentle simmer.
- Incorporate Cheeses & Seasoning: Stir the Ranch Seasoning Mix into the cream until dissolved. Add the softened cream cheese cubes, whisking constantly until the cream cheese melts completely and the sauce is smooth. Reduce the heat to low. Add the 3 cups of shredded cheddar cheese gradually, stirring continuously until all the cheese is melted and the sauce is thick and creamy. Remove from heat immediately.
- Combine Casserole Components: Pour the prepared cheese sauce over the chicken, vegetables, bacon, and roasted cauliflower in the large mixing bowl. Gently fold everything together until well combined.
- Assemble for Baking: Transfer the mixture into a greased 9×13 inch (3-quart) baking dish, spreading it into an even layer.
- Top and Bake: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the casserole. Scatter the remaining reserved cooked bacon bits on top of the cheese. Finish by sprinkling the crushed pork rinds evenly over everything.
- Bake: Place the casserole into the preheated 375°F (190°C) oven. Bake for 20-30 minutes, or until the casserole is hot throughout, bubbling around the edges, and the cheese topping is melted and lightly golden.
- Rest Before Serving: Carefully remove the casserole from the oven and let it stand for 10 minutes before serving. This allows the sauce to thicken slightly as it cools.
Optional: Simple Low-Carb Ranch Seasoning Mix
(Use 2-3 tablespoons instead of a 1oz packet)
Ingredients: 2 tbsp Dried Parsley, 1 tbsp Dried Dill Weed, 1 tbsp Dried Chives, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 1 tsp Salt, ½ tsp Black Pepper.
Instructions: Combine all ingredients in a small jar, seal, and shake well. Store in a cool, dry place.
Estimated Nutrition Information:
Per Serving (1/8th of the casserole)
- Calories: 1050 kcal
- Total Fat: 86.9g
- Saturated Fat: 43g
- Total Carbohydrates: 12g
- Dietary Fiber: 2.1g
- Sugars: ~4g (Naturally occurring from dairy/veg)
- Net Carbohydrates: 9.9g
- Protein: 58.5g
- Sodium: 1063mg (Highly dependent on bacon, cheeses, ranch seasoning, and added salt)
Disclaimer: This low-carb adaptation is inherently very rich and high in calories, fat, and protein due to the nature of the ingredients used (heavy cream, cheeses, bacon). Nutrition information is calculated using standard databases and estimates, provided for informational purposes only. Actual values may vary based on specific brands, precise measurements, ingredient variations (like using chicken breast vs. thigh), and cooking methods.
