Low-Carb Chicken and Bacon Casserole

"I made it the first time because I was craving something that was sort of like a chicken cordon blue, but with bacon, broccoli and provolone, since that's what I had in the fridge! I also wanted it to be a casserole so my wife could make it when she got home from. So I made it in the morning, put it in a baking dish in the fridge and they cooked it up when they got home. If you're not a big fan of mustard, certainly reduce it, or omit it altogether, it should still be just as good."
 
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photo by Kathy photo by Kathy
photo by Kathy
Ready In:
1hr 15mins
Ingredients:
9
Serves:
6-8
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ingredients

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directions

  • Pre-heat oven to 350.
  • Cut bacon into 1" pieces and fry until mostly crisp.
  • Cut chicken into cubes and cook in a frying pan until it is no longer pink.
  • Place chicken and bacon into a bowl, and put in the fridge to cool.
  • In a mixing bowl combine broth, cream, mustard, herbs and salt and pepper to taste.
  • When chicken and bacon has cooled most of the way, stir in shredded cheese and broccoli.
  • Place chicken mixture into a casserole dish, then pour sauce over the top.
  • If cooking immediately, place in oven and bake 25-30 minutes, or until cheese is melted.
  • To refrigerate for later, cover dish with tin foil and place in fridge. When ready to cook, pull casserole out of the fridge and preheat the oven to 350. Bake, covered for 30 minutes, then uncover dish and bake for another 10 minutes, or until the cheese is melted and the food is hot all the way through.

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Reviews

  1. KWB5015
    My low carb honey and guests LOVED this. I used frozen broccoli and squeezed the water out of it so that it wouldn't make the whole dish water-logged. I cut down on the chicken stock, too, for the same reason. I doubled the bacon. I left it covered for the duration of the cooking time. Next time I might add in some sauteed onions. Faleminderit SHUME (thanks a lot!).
     
  2. Angela W.
    Sorry.....but this recipe basically bombed for me and I've been a low carb cook for several decades. In my opinion, these are the reasons it was a flop: 1. need to precook the broccoli. So, after I spent quite a bit of time making this, once it was in everyone's bowl (three men & myself) they all noticed right away the broccoli was hard as a brick. I then had to fish out all the broccoli and put it in the microwave.....this caused the chicken to become overcooked and kind of hard. 2. This dish needs more veggies (so next time I try it, I'll add garlic, onions, mushrooms & perhaps some celery 3. It was very runny.....more like a soup so I wouldn't call this a casserole....so a thickening agent is needed. 4. Though the sauce wasn't bad, to me it was very bland so we ended up adding Frank's Red Hot sauce...so I was kind of "Buffalo Chicken Soup." 6. Putting the bacon and chicken in the refrigerator was totally unnecessary and a waste of time. 7. I'd add another cheese next time with the provolone because I think this was the reason it tasted bland. 8. You don't need to cook the chicken until it's no longer pink since it's going in the microwave for 30 minutes. In short, and not to be mean, but this whole "casserole" needs to be reworked.
     
  3. TesaVegas
    I altered the recipe in the following ways: swiss cheese, added onion and garlic while sauteeing chicken and added asparagus with the broccoli. I can't place what it was, perhaps the vegetables I used, that made this "just okay." I will try again with some different combinations because swiss, bacon and chicken are 3 of my favorite ingredients!
     
  4. Kathy
    I really wanted to like this recipe, but it just didn't work for us. The individual ingredients are all favorites of ours, so it should have been a winner, but no. The salty bacon and provolone proved to be too much. Maybe one or the other would have been okay, but not both. Sorry.
     
  5. Free The B.
    I'm very glad I read the reviews, because I followed some of those suggestions and comments and came up with something great. I used more Dijon (I was only limited by how much I had left in the fridge) and broccoli. (4 cups). I had swiss cheese, so I used that instead of provolone. I added garlic, onion, mushrooms, hot sauce, black pepper. I just used a dash of chicken broth so the sauce wasn't runny. My husband wolfed it down and practically licked the casserole dish. Speaking of which, what size and shape of casserole is recommended? I used a deep. square dish. I don't know if a 13 x 9 x 2 would be better.
     
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Tweaks

  1. agentdan
    This recipe has a lot of great ingredients. However, it's just kind of "bland". I steamed the broccoli before cooking the dish and added 1/4 lb. of cremini mushrooms, used a 1/2 cup of chicken stock and added a little bit of Jalepenos. When it was done, I drizzled sriracha sauce on top. It ended up a pretty good dish, not amazing, but good and not at all spicy. IMHO, it's the recipe sauce that needs to be re-worked. It would be better with an Alfredo cream sauce, if nothing else. Next time, I will add fresh chopped onions, garlic and use Cheddar cheese instead of provolone. Or, go the Alfredo route.
     
  2. Susan W.
    I made this tonight after googling "chicken bacon low carb" and coming up with this. It was frankly very easy because I had pre-cooked chicken strips. Everyone in the family ***really*** loved it. The changes were pretty minor: I subbed chopped cauliflower for the broccoli, and sauteed it in the leftover bacon drippings before adding to the casserole. I used milk instead of cream, because I didn't have cream on hand--not as low carb but the taste was still excellent. Italian seasoning was a easy sub for the basil and oregano. I would definitely make this again if I had the ingredients on hand.
     

RECIPE SUBMITTED BY

Self-taught home cook. I really enjoy eating out, because it gives me ideas of what to make for my family later! Really believe that you can make almost anything at home.
 
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