Keto Chicken Bacon Ranch Casserole
A deliciously dairy-free, low-carb, plant-powered twist on the classic favorite, featuring vegan chicken, plant bacon, and creamy ranch-style sauce.
Ingredients
- 1½ cups vegan chicken strips
- ½ cup vegan bacon pieces
- 2 cups steamed broccoli florets
- 1 tbsp olive oil
- 1 cup unsweetened almond milk
- ½ cup raw cashews soaked 10 mins
- 1 tbsp apple cider vinegar
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp dried dill
- 1 tbsp nutritional yeast
- Salt and pepper to taste
- ½ cup vegan cheddar shreds optional but recommended
- Chopped green onion for topping optional and cute
Instructions
- Preheat oven to 375°F and grease your baking dish like it's your face pre-highlighter.
- In a skillet, heat olive oil and cook vegan chicken until lightly browned. Toss in bacon and cook 3 minutes.
- In a blender, combine almond milk, soaked cashews, vinegar, garlic, onion powder, dill, and nutritional yeast. Blend until creamy.
- Taste the sauce — you’ll be shocked it’s not dairy. Add salt and pepper as needed.
- In your dish, layer broccoli, cooked “chicken,” and “bacon.” Pour ranch sauce all over it like you mean it.
- Sprinkle with vegan cheese if using, because you deserve joy.
- Bake for 25 minutes, until bubbly, golden, and irresistible.
- Top with green onions and serve hot. Fake bacon never looked so real.
Notes
🔍 Nutritional Values (Per Serving)
- Calories: 270
- Total Fat: 18g
- Saturated Fat: 3.5g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 14g
💊 Vitamins & Minerals (Per Serving)
- Vitamin A: 22%
- Vitamin C: 25%
- Calcium: 15%
- Iron: 12%
- Magnesium: 10%
💡 Tips to Enhance Flavor
- Add a dash of smoked paprika if you like a little drama.
- Squeeze lemon over the top post-bake for a bright finish.
- Don’t skip the nutritional yeast — it’s basically vegan gold.
- Use coconut milk for extra richness if you're feeling fancy.
- Mix in a handful of spinach for bonus greens and smugness.