Let’s assemble this easy keto casserole:

1. Preheat Oven and Prepare Dish: Preheat the oven to 375°F (190°C). Prepare a 9×13 inch casserole dish (greasing is optional as the ingredients have fat, but light spray won’t hurt).

2. Cook Bacon: Heat up your skillet to medium-high heat and add the diced bacon slices. Cook until the bacon is crispy and golden brown. Remove the cooked bacon with a slotted spoon onto a plate lined with paper towels to absorb excess fat. Set aside.

3. Blanch Cauliflower: Bring a pot of water to a boil. Add the cauliflower florets and boil them for 3 minutes. Immediately drain the cauliflower well and let it cool down slightly. Chop the blanched florets into smaller, bite-sized pieces.

4. Combine Ingredients: In the prepared casserole dish (or a large bowl), add the cooked, chopped bacon, the chopped blanched cauliflower, the shredded cooked chicken, minced garlic, ranch dressing, half (1/2 cup) of the shredded cheddar cheese, salt, and black pepper.

5. Mix and Level: Stir all of the ingredients together directly in the casserole dish until they are combined well. Level the mixture out evenly in the dish.

6. Top with Cheese: Top the mixture evenly with the remaining 1/2 cup of cheddar cheese.

7. Bake: Place the casserole dish in the preheated oven. Bake for 10-15 minutes, or just until the casserole is heated through and the cheese has melted completely on top. Since most ingredients are pre-cooked, the baking time is short.

8. Garnish and Serve: Garnish the hot casserole with chopped fresh parsley before serving. Serve immediately.

Super quick assembly and baking!