Creamy, cheesy, savory and loaded with tender chicken, crispy bacon, sweet red peppers and melted cheese. This is an easy high-protein, low-carb casserole that works well for dinner or meal prep.

Ingredients

Chicken Mixture

3 cups cooked shredded chicken breast — about 450 g
6 slices bacon, cooked and finely chopped
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
½ cup cream cheese, softened
½ cup sour cream or plain Greek yogurt
½ cup diced red bell pepper
¼ cup finely diced onion
2 cloves garlic, minced
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Italian seasoning
¼ teaspoon black pepper
¼ teaspoon salt, or to taste

Topping

½ cup shredded cheddar or Monterey Jack cheese
2–3 tablespoons chopped bacon
2 tablespoons finely diced red bell pepper
1 tablespoon chopped fresh parsley, optional

Instructions

Preheat the oven to 375°F (190°C).
Prepare the chicken:
Cook chicken breasts until fully cooked, then shred them. You can also use leftover roasted or rotisserie chicken.
Cook the bacon:
Cook bacon until crisp. Drain excess grease and chop into small pieces.
Prepare the vegetables:
Dice the red bell pepper and onion. Mince the garlic.
Make the creamy mixture:
In a large bowl, combine softened cream cheese, sour cream or Greek yogurt, garlic, smoked paprika, garlic powder, onion powder, Italian seasoning, black pepper and salt. Mix until smooth.
Add the filling:
Stir in the shredded chicken, chopped bacon, diced red pepper, onion, 1 cup cheddar and 1 cup mozzarella.
Transfer to the baking dish:
Spread the mixture evenly into a greased 9 × 13-inch baking dish or similar casserole dish.
Add the topping:
Sprinkle the remaining cheddar or Monterey Jack over the top. Scatter the remaining bacon and diced red pepper over the cheese.
Bake:
Bake uncovered for 20–25 minutes, until hot throughout and the cheese is melted and bubbling.
Brown the top:
For a more golden top, broil for 1–2 minutes, watching carefully so the cheese doesn’t burn.
Rest and serve:
Let the casserole rest for 5–10 minutes before serving. Garnish with fresh parsley if desired.

🍽️ Serving Suggestions

Serve with:

Steamed broccoli
Roasted cauliflower
Green salad
Sautéed spinach
Roasted zucchini
Cucumber and tomato salad

🥗 Nutrition Information

Approximate nutrition per serving, based on 8 servings:

Calories: ~390
Protein: ~36 g
Fat: ~24 g
Carbohydrates: ~6 g
Fiber: ~1 g
Net carbs: ~5 g
Sugar: ~2 g
Sodium: ~700 mg

Nutrition will vary depending on the bacon, cheese, chicken and dairy products used.

💡 Tips & Variations

More protein: Use extra chicken breast and replace sour cream with nonfat Greek yogurt.
Lower carb: Skip the onion and use extra bell pepper or spinach.
Extra cheesy: Add another ½ cup mozzarella to the filling.
Spicy: Add diced jalapeño or a pinch of cayenne.
More vegetables: Add chopped spinach, mushrooms or broccoli.
Turkey option: Cooked shredded turkey works very well instead of chicken.
Meal prep: Divide into individual containers and refrigerate for easy lunches.

❓ Q&A

Can I use rotisserie chicken?

Yes. Remove the skin and shred the meat. Rotisserie chicken makes this recipe especially quick.

Can I make this ahead of time?

Yes. Assemble the casserole, cover it and refrigerate for up to 24 hours. Bake when ready, adding a few extra minutes if it is cold from the refrigerator.

Can I freeze it?

Yes. Let the baked casserole cool completely, portion it into airtight containers and freeze. Thaw overnight in the refrigerator before reheating.

How long does it keep in the refrigerator?

Store leftovers in an airtight container for 3–4 days.

Can I use Greek yogurt instead of sour cream?

Yes. Plain Greek yogurt is an excellent substitute and increases the protein content.

What cheese works best?

Cheddar and mozzarella give a good combination of sharp flavor and stretchiness. Monterey Jack, Colby Jack or a Mexican cheese blend can also be used.

How do I keep the casserole from becoming watery?

Drain excess moisture from the peppers and other vegetables, and avoid adding too much yogurt or sour cream. Letting the casserole rest for several minutes after baking also helps it set.