Are you ready for a cheesy, bacon-packed, comfort food extravaganza? Today, we’re diving into a Creamy Ranch Chicken, Broccoli, Bacon and Pasta Casserole.

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Are you ready for a cheesy, bacon-packed, comfort food extravaganza? Today, we’re diving into a Creamy Ranch Chicken, Broccoli, and Bacon Pasta Casserole. But wait, there’s more! I’ve got a keto-friendly version too,so everyone can enjoy this deliciousness. Whether you’re craving carbs or keeping it low carb, I’ve got you covered. We’re going to make this dish from scratch, so grab your apron and let’s get cooking!

Preheat oven to 375°F (190°C).

Start by cooking your spaghetti according to package directions. Drain and set it aside to cool. Then cut your broccoli and cauliflower (if you are doing Keto) into bite size pieces. Steam the vegetables until they are al dente. Then rinse them with cold water to stop the cooking process.

Next cook your bacon. I like to cook mine in the air fryer. Break your bacon into small pieces and set aside. In a large bowl, combine eggs, ricotta, parmesan, garlic powder and onion powder. 

Then add your chicken and broccoli florets.  Stir until well combined.

Now grease your 9×13 inch baking dish.  Thinly spread ranch dressing on the bottom.  Then place spaghetti on the bottom of casserole or cauliflower for the keto version. 

Spread another layer of ranch dressing.  Next pour the chicken broth across the casserole.  Now it is time to add the chicken ricotta mixture.  Top with bacon bits and sprinkle with cheddar cheese. 

Top the casserole with French’s Fried Onion Rings. For the keto version grind pork rinds and use this as your topping for zero carbs.

Cover with foil and bake for 50 minutes.  Remove the foil and bake another 10 minutes or until golden brown.

Recipe

Creamy Ranch Chicken, Broccoli, Bacon And Pasta Casserole

1 pound boneless, skinless chicken breasts, cubed

1 pound spaghetti, cooked al dente

1 head broccoli, cut into florets

15 ounces ricotta cheese

1 cup grated Parmesan cheese

2 eggs

1 cup shredded cheddar cheese

1 cup ranch dressing

1/2 cup chicken broth

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

8 strips of bacon, cooked bits

French’s Fried Onion Rings

Salt and pepper to taste

Make Your Casserole Keto

1 Servings – Carbs Per Serving:  8.3 grams

1/4 pound boneless, skinless chicken breasts, cubed – 0 g.

1/4 cup broccoli, cut into florets – .7 g.

1/2 cup cauliflower, cut into florets – 1.3 g.

2 tbsp. ricotta cheese – 2.2 g.

2 tbsp. grated Parmesan cheese –  2.4 g.

1/4 egg  – .1 g.

2 tbsp. shredded cheddar cheese –  .7 g.

2 tbsp. ranch dressing – .9 g.

1/4 teaspoon garlic powder – 0 g.

1/8 teaspoon onion powder – 0 g.

2 strips of bacon, cooked bits – 0 g.

2 tbsp. pork rind crumbs – 0 g.

Salt and pepper to taste

Instructions:

Preheat oven to 375°F (190°C).

Cook spaghetti according to package directions. Drain and set aside.

In a large bowl, combine eggs, ricotta, parmesan, garlic powder and onion powder.  Then add chicken and broccoli florets.  Stir until well combined.

Grease a 9×13 inch baking dish.  Thinly spread ranch dressing on bottom.  Place spaghetti on bottom of casserole or cauliflower for keto version.  Spread another layer of ranch dressing.  Pour chicken broth across the casserole.  Now add the chicken ricotta mixture.  Top with bacon bits and sprinkle with cheddar cheese.  Top the casserole with French’s Fried Onion Rings or ground pork rinds for keto version.

Cover with foil and bake for 50 minutes.  Remove the foil and bake another 10 minutes or until golden brown.