Homemade Keto Chicken and Broccoli Casserole

This hearty, comforting casserole is a perfect keto dinner. Packed with tender chicken, fresh broccoli, and a creamy, cheesy sauce, it’s a low-carb dish that the whole family will love!

Why You’ll Love This Recipe

• Creamy and Cheesy: The combination of cream cheese, cheddar, and heavy cream creates a rich, indulgent sauce.
• Low-Carb & Keto-Friendly: A filling casserole with plenty of protein and vegetables but without the carbs.
• One-Pan Meal: Easy to prepare and clean up, all in one dish.
• Kid-Friendly: This casserole is a great way to sneak in some veggies and protein for picky eaters.

My Personal Experience

I love making casseroles for dinner because they’re easy to throw together and always so comforting. This Keto Chicken and Broccoli Casserole is a family favorite in our house! It’s simple, filling, and so delicious. The creamy sauce combined with the cheese and tender chicken makes each bite irresistible. It’s also super versatile; you can swap out the broccoli for other low-carb veggies if you like. I often make extra so we have leftovers for the next day!

Equipment You’ll Need to Make Keto Chicken and Broccoli Casserole

1. 9×13 Casserole Dish
   Once I got my hands on this 9×13 casserole dish, I never looked back. It’s perfect for baking the casserole, ensuring everything cooks evenly and the cheesy top gets that golden, crispy finish. It’s an essential tool for making this dish!
2. Large Skillet
   This large skillet is perfect for cooking the chicken before adding it to the casserole. I love how easy it is to clean, especially with a non-stick surface, and it cooks the chicken perfectly every time.
3. Cutting Board and Knife
   A sharp knife and a good cutting board are crucial for chopping the chicken and broccoli quickly and evenly. I love how simple this makes the prep work, getting everything ready for the casserole.
4. Measuring Cups and Spoons
   Measuring cups and spoons are perfect for ensuring the right amount of cream, cheese, and seasonings. They help me get the exact balance of flavors, which is so important for this creamy casserole.
5. Large Mixing Bowl
   I use a large mixing bowl to combine everything—chicken, broccoli, and sauce—before transferring it into the casserole dish. It makes stirring everything together a breeze, and I never have to worry about it spilling.
6. Oven
   The oven is a must for baking this casserole, getting that bubbly, golden cheese crust that makes every bite so satisfying. Preheating it ensures everything cooks just right!

Ingredients & Substitutions

• Chicken Breast: Boneless, skinless chicken breast works best, but you can use thighs if you prefer a juicier cut.
• Broccoli: Fresh broccoli is ideal, but frozen broccoli can be used as well. Just make sure to thaw and drain it.
• Cream Cheese: Adds a creamy texture to the sauce. If you prefer a dairy-free version, you can substitute with coconut cream.
• Cheddar Cheese: Sharp cheddar melts well and adds flavor, but mozzarella or a cheese blend can be used instead.
• Heavy Cream: This is what makes the sauce creamy. For a lighter version, you can use half-and-half or coconut milk.
• Garlic Powder: If you don’t have garlic powder, fresh minced garlic can be substituted.
• Onion Powder: For a savory depth of flavor.
• Salt and Pepper: To taste.
• Olive Oil or Butter: Used to sauté the chicken for added flavor.

How to Make Homemade Keto Chicken and Broccoli Casserole

Step 1: Prepare the Chicken

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil or butter in a large skillet over medium heat.
3. Season the chicken breast with salt, pepper, and garlic powder, then cook for about 5-7 minutes per side, until cooked through.
4. Remove the chicken from the skillet, chop it into bite-sized pieces, and set it aside.

Step 2: Prepare the Broccoli

1. While the chicken is cooking, steam or blanch the broccoli until tender, about 4-5 minutes. Drain well to avoid excess moisture in the casserole.

Step 3: Make the Sauce

1. In a large mixing bowl, combine the cream cheese, heavy cream, half of the cheddar cheese, onion powder, garlic powder, salt, and pepper. Mix until smooth.

Step 4: Assemble the Casserole

1. In a large mixing bowl, combine the chopped chicken, broccoli, and sauce mixture. Stir to combine everything well.
2. Transfer the mixture into a greased 9×13 casserole dish. Top with the remaining cheddar cheese.

Step 5: Bake the Casserole

1. Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is golden and melted on top.

Optional Additions

• Bacon: Crispy bacon bits can be sprinkled on top for extra flavor.
• Mushrooms: Sautéed mushrooms would pair beautifully with the chicken and broccoli.
• Almond Flour: To add a little crunch, you can sprinkle some almond flour or Parmesan on top before baking.

Serving Ideas

• Serve this casserole with a side salad for a complete meal.
• You can also pair it with a cauliflower rice pilaf or a low-carb side like mashed cauliflower.
• For a lighter meal, serve it with sautéed zucchini or steamed asparagus.

Storage Recommendations

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: You can freeze this casserole for up to 3 months. Let it cool completely before wrapping it tightly in foil or plastic wrap. When ready to eat, reheat in the oven at 350°F (175°C) until heated through.

FAQs: Everything You Need to Know

• Can I use frozen chicken?
  Yes, just make sure to cook it through completely and slice it before adding to the casserole.
• Can I use other veggies?
  Yes, you can substitute the broccoli with cauliflower, spinach, or green beans.
• Can I make this ahead of time?
  Yes, you can assemble the casserole a day ahead and store it in the fridge. Just bake it when ready to eat.

Nutritional Breakdown (Per Serving)

• Calories: 380
• Fat: 28g
• Protein: 35g
• Net Carbs: 4g
• Total Carbs: 7g

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