Keto Chicken Broccoli Casserole Recipe

This creamy, cheesy Keto Chicken Broccoli Casserole is made with tender chunks of chicken, fresh broccoli, and a rich cheddar sauce in just 40 minutes. The golden, bubbling cheese layer locks in moisture while the broccoli steams to tender perfection. I make this whenever I need a low-carb comfort meal that satisfies the whole family.

Why This Classic Works

Most keto casseroles end up watery because frozen broccoli releases too much liquid during the bake. My version uses fresh, blanched broccoli that is thoroughly dried to keep the sauce thick, velvety, and rich. It prevents that soupy layer at the bottom of the dish that ruins the texture.

I also discovered that using a base of cream cheese and heavy whipping cream creates a far more stable sauce than mayonnaise-based versions. Mayo can sometimes separate into oil when heated, but this combination stays smooth and coats every piece of chicken evenly.

Keto Chicken Broccoli Casserole Ingredients

• 1 lb cooked chicken breast or thighs, cubed
• 4 cups fresh broccoli florets
• 8 oz cream cheese, softened
• 1/2 cup heavy whipping cream
• 2 cups sharp cheddar cheese, shredded (divided)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional: 4 slices bacon, cooked and crumbled

How To Make Keto Chicken Broccoli Casserole

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or cooking spray.
2. Blanch the Broccoli: Bring a large pot of water to a boil. Add the broccoli florets and cook for exactly 2 minutes until bright green but still crisp. Drain immediately and pat thoroughly dry with paper towels to remove excess moisture.
3. Make the Sauce: In a medium bowl, whisk together the softened cream cheese, heavy whipping cream, garlic powder, onion powder, salt, pepper, and 1 cup of the shredded cheddar cheese until smooth.
4. Combine Ingredients: Add the cooked chicken and dried broccoli to the bowl with the sauce. Toss gently until everything is evenly coated in the creamy mixture.
5. Bake the Casserole: Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup of cheddar cheese over the top. Bake for 20-25 minutes until the cheese is bubbling and slightly golden.

Recipe Tips

• Shred your own cheese: Pre-shredded cheese contains potato starch to prevent clumping, which adds unnecessary carbs and prevents the cheese from melting smoothly.
• Dry the broccoli completely: Water is the enemy of a thick cream sauce. After blanching, let the broccoli steam dry in a colander or pat it down to ensure your casserole isn’t watery.
• Use rotisserie chicken: To save time, use pulled meat from a store-bought rotisserie chicken. It adds great flavor and cuts prep time in half.
• Softened cream cheese is key: If your cream cheese is cold, it will be lumpy and won’t mix well with the heavy cream. Microwave it for 20 seconds if needed.

What To Serve With Keto Chicken Broccoli Casserole

Since this dish is rich and heavy, I like to serve it with a simple side of cauliflower rice to soak up any extra sauce without adding carbs. A crisp green salad with a vinaigrette dressing also helps cut through the richness of the cheese and cream.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze this casserole for up to 2 months, though the sauce may separate slightly upon reheating; thaw overnight in the fridge before warming in the oven.

FAQs

• Can I use frozen broccoli? Yes, but you must thaw it completely and squeeze out all the water before adding it to the sauce. Frozen broccoli tends to be softer, so skip the blanching step.
• Is this recipe gluten-free? Yes, as long as you check your spices for hidden additives, all fresh ingredients listed are naturally gluten-free.
• Can I use chicken thighs? Absolutely, chicken thighs have more fat and flavor, which works perfectly for a keto diet and keeps the meat juicy during baking.
• How many net carbs are in this? This recipe contains approximately 5g of net carbs per serving, making it very friendly for strict keto macros.

Nutrition

• Calories: 420 kcal
• Total Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 110mg
• Sodium: 480mg
• Total Carbohydrate: 7g
• Protein: 28g

Keto Chicken Broccoli Casserole

Recipe by Emily Mitchell

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Keto Chicken Broccoli Casserole combines creamy textures, tender chicken, and sharp cheddar cheese in just 40 minutes for an easy weeknight dinner. This comforting low-carb meal is packed with flavor and perfect for meal prep.

Ingredients

• 1 lb cooked chicken breast or thighs, cubed

• 4 cups fresh broccoli florets

• 8 oz cream cheese, softened

• 1/2 cup heavy whipping cream

• 2 cups sharp cheddar cheese, shredded (divided)

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp salt

• 1/4 tsp black pepper

• Optional: 4 slices bacon, cooked and crumbled

Directions

• Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or cooking spray.
• Blanch the Broccoli: Bring a large pot of water to a boil. Add the broccoli florets and cook for exactly 2 minutes until bright green but still crisp. Drain immediately and pat thoroughly dry with paper towels to remove excess moisture.
• Make the Sauce: In a medium bowl, whisk together the softened cream cheese, heavy whipping cream, garlic powder, onion powder, salt, pepper, and 1 cup of the shredded cheddar cheese until smooth.
• Combine Ingredients: Add the cooked chicken and dried broccoli to the bowl with the sauce. Toss gently until everything is evenly coated in the creamy mixture.
• Bake the Casserole: Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup of cheddar cheese over the top. Bake for 20-25 minutes until the cheese is bubbling and slightly golden.