There’s something about a bubbling casserole fresh out of the oven that feels like a warm hug on a busy weeknight. Enter this Keto Chicken Broccoli Casserole: creamy, cheesy, and packed with flavor, yet completely guilt-free.
Loaded with tender chicken, crisp broccoli, and a rich, velvety sauce, it’s the kind of dish that proves comfort food doesn’t have to derail your health goals. Plus, with keto diets helping people shed weight faster—studies show low-carb diets can lead to greater weight loss in the first 6 months—this recipe is the perfect addition to your weekly lineup.
A quick tip before we dive in: steaming your broccoli just until bright green keeps it tender yet crisp, preventing that dreaded mushy texture. And here’s the kicker—this casserole uses a secret weapon for creaminess without the carb-heavy flour: full-fat sour cream.
Trust me—this is more than a casserole; it’s a game-changer. Because sometimes, comfort food needs to be both delicious and smart.
What’s So Great About This Dish?
- It’s ridiculously easy to throw together. Weeknight chaos? This recipe has your back with simple prep and minimal cleanup.
- It fits my keto lifestyle perfectly. I can enjoy all the cheesy, creamy goodness without the carb guilt.
- I’ve experimented with endless variations. From adding bacon for extra crunch to swapping in cauliflower, this casserole adapts beautifully.
- It’s surprisingly kid-friendly. Even my picky eaters love it, making dinnertime stress-free.
- Weight loss has never tasted this good. Staying on track feels indulgent with meals like this one.
Keto Chicken Broccoli Casserole Recipe
Equipment
- 9×13-inch baking dish
- Oven mitts
- Measuring cups and spoons
- Wooden spoon or spatula
- Saucepan
Ingredients
- 2½ cups cooked chicken, cut into bite-sized pieces
- ¾ cup crushed pork rinds
- 4 oz grated sharp Cheddar cheese
- 1 tbsp extra virgin olive oil
- ½ package cream cheese, cut into 1-inch cubes
- 1 cup heavy cream
- 3 cups chopped, cooked broccoli
- 4 tbsp butter
- ¼ cup sliced almonds
- salt and ground black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Coat the bottom and sides of a 9×13-inch baking dish with olive oil.
- Arrange the cooked chicken evenly in a single layer inside the dish.
- Spread the cooked broccoli over the chicken and sprinkle the almonds evenly on top.
- Melt butter in a saucepan over medium heat.
- Add cream and stir for 1–2 minutes.
- Gradually mix in cream cheese, stirring until it melts and creates a smooth consistency, about 2–3 minutes.
- Stir in Cheddar cheese and continue mixing until fully melted, another 2–3 minutes.
- Season with salt and pepper to taste.
- Pour the prepared cheese sauce over the chicken, broccoli, and almonds.
- Sprinkle crushed pork rinds evenly on top as the final layer.
- Bake the casserole in the oven for 25–30 minutes, or until the sauce is bubbly and the top is golden.
Notes
- Steaming the broccoli lightly before adding ensures it stays vibrant and tender.
| Nutrition | Value |
| Calories | 353g |
| Carbohydrates | 4g |
| Fibre | 2g |
| Fat | 30g |
| Protein | 20g |
| Cholesterol | 101g |
Variations That Will Help You Customize Your Dish!
- Bacon and Mushroom Delight: Add crispy bacon and sautéed mushrooms for a smoky, savory flavor that takes this casserole to the next level. The bacon adds crunch, while the mushrooms provide an earthy richness.
- Spicy Kick: If you love a little heat, stir in some diced jalapeños or sprinkle red pepper flakes over the top. The heat will balance beautifully with the creamy texture of the casserole.
- Cheesy Broccoli Bake: For an extra cheesy dish, sprinkle a layer of shredded mozzarella or a blend of cheddar, gouda, and parmesan on top. Broil it for a few minutes until it turns golden and bubbly.
- Cauliflower Swap: Want to make it even lower in carbs? Replace the broccoli with cauliflower florets. It’ll give you the same creamy, comforting texture, with a slightly milder flavor.
- Chicken-Free Version: For a vegetarian twist, replace the chicken with chopped turkey or sausage, or go all-in with a medley of roasted vegetables like zucchini, spinach, and bell peppers.
