Can I use fresh spinach instead of frozen?

Yes, you can substitute fresh spinach for frozen. Just sauté it in a pan until wilted, then squeeze out any excess moisture before adding it to the casserole.

What if I don’t have ranch dressing?

You can make a quick substitute using equal parts mayonnaise and sour cream, then season with garlic powder, onion powder, and dried herbs like dill and parsley.

How do I know if the chicken is fully cooked?

If you’re cooking chicken from scratch, make sure it reaches an internal temperature of 165°F (74°C). When cut open, it should be white with no pink remaining.

Can I make this casserole ahead of time?

Absolutely! Assemble the casserole up to a day in advance, cover, and refrigerate. When ready to bake, bring it to room temperature and cook as instructed.

Creamy Lemon Herb Chicken Casserole

Name: Creamy Lemon Herb Chicken Casserole
Prep time: PT-484796H9M6S
Cook time: PT-484796H9M6S
Total time: PT-484796H9M6S
Cuisine: American
Ingredients: 4 cups cooked, shredded or diced chicken breast; 8 slices cooked bacon, chopped; 5 cups broccoli florets or 1 pound frozen spinach (thawed and well-drained); 3 cloves garlic, minced; 1 cup ranch dressing; 1 cup shredded mozzarella cheese, divided; 1 cup shredded cheddar cheese, divided; Optional: 1–3 teaspoons ranch seasoning mix

Description

This creamy lemon herb chicken casserole is a quick and healthy low-carb meal packed with protein, vibrant veggies, and cheesy goodness—perfect for busy weeknights.

Ingredients

Scale

4 cups cooked, shredded or diced chicken breast
8 slices cooked bacon, chopped
5 cups broccoli florets or 1 pound frozen spinach (thawed and well-drained)
3 cloves garlic, minced
1 cup ranch dressing
1 cup shredded mozzarella cheese, divided
1 cup shredded cheddar cheese, divided
Optional: 1–3 teaspoons ranch seasoning mix

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Instructions

Preheat the Oven: Set your oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish to prevent sticking.
Prep the Vegetables: If using frozen spinach, make sure it’s fully thawed and press it between paper towels to remove as much liquid as possible. If using broccoli, blanch the florets in boiling water for 2–3 minutes until bright green and still slightly crisp, then drain and pat dry.
Combine the Filling: In a large mixing bowl, mix together the cooked chicken, chopped bacon, prepped vegetables, minced garlic, ranch dressing, half the mozzarella, and half the cheddar cheese. Stir well to evenly coat all ingredients. If using ranch seasoning mix, stir it in at this stage.
Assemble the Casserole: Transfer the mixture to the prepared baking dish. Spread it out evenly and gently press down to create a uniform layer.
Add the Topping: Sprinkle the remaining mozzarella and cheddar cheese evenly over the top of the casserole for that perfect melty finish.
Bake the Casserole: Place in the oven and bake for 15–20 minutes or until the cheese is fully melted, bubbly, and slightly golden. If needed, cover loosely with foil near the end to prevent over-browning.
Cool and Serve: Let the casserole cool for 5–10 minutes before serving. This helps it set and makes it easier to slice and serve.

Notes

If your casserole turns out watery, it’s likely from under-drained spinach or vegetables. Press out moisture thoroughly to avoid this. You can use rotisserie chicken for convenience and turkey bacon if you prefer a leaner option. For added flavor, zest some lemon over the top before serving or mix a little lemon juice into the ranch dressing. This dish freezes well—just wrap tightly and thaw overnight in the fridge before reheating.

Prep Time: 15–20 minutes
Cook Time: 15–20 minutes
Category: Dinner
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1/6 of casserole
Calories: 390–420
Sugar: 1–2g
Sodium: 780mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 5–7g
Fiber: 2g
Protein: 32–35g
Cholesterol: 90mg