Keto Chicken Broccoli Casserole
A rich, creamy keto chicken broccoli casserole packed with protein, healthy fats, and low in carbs — perfect for busy weeknights or easy meal prep!
Ingredients
- 2 cups cooked chicken shredded (rotisserie chicken works great)
- 2 cups broccoli florets fresh or thawed frozen
- 1 cup cheddar cheese shredded (sharp cheddar preferred)
- 1 cup heavy cream
- 1/2 cup cream cheese softened
- 1/2 cup Parmesan cheese grated
- 1 tablespoon olive oil for greasing dish
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper freshly ground
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with olive oil.
- Steam broccoli florets for 3-4 minutes until bright green but still crisp.
- In a saucepan over low heat, whisk together heavy cream and softened cream cheese until smooth.
- Stir in garlic powder, onion powder, paprika, salt, and pepper.
- Remove from heat and stir in half of the shredded cheddar cheese until melted.
- In a large mixing bowl, combine shredded chicken, steamed broccoli, and cheese sauce, mixing gently to coat.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Top with remaining cheddar cheese and all the Parmesan cheese.
- Bake for 25-30 minutes, until the cheese is melted and golden.
- Let the casserole rest for 5 minutes before slicing and serving.
Notes
Add crispy bacon bits or swap half the broccoli for cauliflower for variation.
For a dairy-free version, substitute coconut cream for heavy cream and use nutritional yeast instead of cheese.
Store leftovers in the fridge for up to 4 days; reheat individual portions in the microwave or oven.