Creamy, cheesy, and low-carb, this Creamy Keto Broccoli Chicken Casserole is the kind of one-pan comfort that feels indulgent but keeps carbs in check. It’s perfect for busy weeknights, simple meal prep, or a crowd-pleasing dish at a potluck where someone needs a keto option. If you enjoy rich, saucy bakes, you might also like creamy pesto chicken pasta for a different take on comforting chicken dinners.
Why you’ll love this dish
This casserole checks a lot of boxes: creamy texture, familiar cheddar top, and a sturdy protein-and-veg base that keeps you full without extra carbs. It’s fast if you use leftover or rotisserie chicken, and the flavor is mild enough to please kids while rich enough for adults.
“We served this at a family dinner and nobody guessed it was keto — just that it was delicious.” — a reader review
Reasons to make it:
- Quick prep when chicken is already cooked.
- Minimal ingredients you likely have on hand.
- Kid-approved cheese pull and a golden top after a quick broil.
- Easily doubles for a crowd and freezes well for future meals.
Step-by-step overview
Before you dive in, here’s the simple process: steam the broccoli until just tender and drain it; make a smooth, buttery cream-cheese sauce in a saucepan; mix the shredded chicken and broccoli into the sauce; top with cheddar and bake until bubbly and golden. The whole bake is about 25 minutes in the oven after a few minutes of stovetop work.
Timing snapshot:
- Active prep: ~15 minutes (less if chicken is cooked)
- Oven time: 20–25 minutes, plus a 1–2 minute broil for color
- Total: ~40 minutes
What you’ll need
- 2 cups shredded cooked chicken (rotisserie or poached and shredded)
- 3 cups broccoli florets (about 8–10 oz)
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese, divided
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
Notes and substitutions:
- Chicken: rotisserie chicken speeds this up and adds flavor. You can also use leftover roast or baked chicken.
- Broccoli: fresh gives the best texture, but frozen broccoli works—steam and drain well (see FAQ).
- Dairy: swap half-and-half for heavy cream for a slightly lighter sauce, though the texture will be less rich.
- Cheese: Monterey Jack or Gruyère can replace or mix with cheddar for different flavor notes.
Step-by-step instructions
- Preheat and prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- Steam broccoli: Steam 3 cups broccoli florets until just tender—about 4–6 minutes depending on size. Drain thoroughly and let sit in a colander so excess water drains away.
- Make the sauce: In a medium saucepan over low–medium heat, melt 1 tablespoon butter. Add 4 oz softened cream cheese and 1/2 cup heavy cream. Whisk until smooth and creamy. Stir in 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning.
- Combine: In a large bowl, toss 2 cups shredded cooked chicken and the drained broccoli with the cream cheese sauce until evenly coated.
- Bake: Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle 1 cup shredded cheddar cheese over the top.
- Cook and finish: Bake for 20–25 minutes, until the casserole is bubbly and the edges are set. For a golden, slightly crisp top, broil on high for 1–2 minutes—watch closely so it doesn’t burn.
- Rest and serve: Let the casserole rest for 5 minutes before serving so it firms up slightly.
How to plate and pair
Best ways to enjoy it:
- For a low-carb meal, serve with a simple green salad dressed with lemon vinaigrette.
- If you want more veggies, roasted Brussels sprouts or a side of sautéed spinach pair well.
- For a crowd that isn’t strict keto, offer a crusty bread or garlic toast on the side.
If you like hearty, layered chicken casseroles, try pairing this with a spicier option like a slow-cooker chicken enchilada casserole for a buffet-style spread with contrasting flavors.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for 3–4 days. Cool to room temperature before sealing.
- Freeze: Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat (oven): Cover with foil and bake at 350°F until heated through, about 15–20 minutes from chilled. Remove foil for the last 5 minutes to restore the top’s texture.
- Reheat (microwave): Microwave individual portions on medium power in 1–2 minute intervals until hot, stirring once for even heating.
- Safety tip: Reheated casserole should reach 165°F in the center for food-safety standards.
Pro chef tips
- Avoid soggy broccoli: Drain well after steaming and give it a minute on paper towels to remove extra moisture.
- Cream cheese texture: Soften the cream cheese to room temperature or cut it into cubes so it melts smoothly and doesn’t form lumps.
- Even shredding: Shred warm chicken with two forks for tender strands; cold chicken can be shredded in a mixer for speed.
- Browning trick: If you like a crunchy top, mix 2 tablespoons of almond flour with 1 tablespoon melted butter and sprinkle over the cheddar before baking (keeps it keto-friendly).
Flavor swaps
- Make it spicy: Stir 1/2 teaspoon red pepper flakes or a splash of hot sauce into the cream sauce.
- Add herbs: Fold in 1–2 tablespoons chopped fresh chives or parsley right before serving for brightness.
- Mushroom variation: Sauté 1 cup sliced mushrooms in butter until golden and add with the chicken for earthier flavor.
- Lower dairy: For a lighter version, replace half the heavy cream with unsweetened almond milk and use 3 oz cream cheese instead of 4 oz, but expect a thinner sauce.
Common questions
Q: Is this casserole keto-friendly?
A: Yes. With minimal carbs from broccoli and no thickeners like flour, this recipe fits a keto eating pattern. Adjust toppings and sides if you need to strictly track carbs.
Q: Can I use frozen broccoli?
A: Yes. Thaw it, steam briefly if needed, and drain extremely well. Squeeze out as much water as possible to prevent a watery casserole.
Q: Can I assemble ahead of time?
A: You can assemble the casserole and refrigerate it (covered) for up to 24 hours before baking. Add a few extra minutes to bake time if going straight from the fridge.
Q: What chicken works best?
A: Rotisserie chicken is ideal for flavor and speed. Poached or roasted chicken breast shredded by hand also works well.
Q: How can I make it dairy-free?
A: This recipe relies on dairy for texture and flavor; making it fully dairy-free will change the character. You could try a cashew cream base and dairy-free cheddar, but results will vary.
Q: Can I make this for a crowd?
A: Yes—double the ingredients and use a larger baking dish. Increase bake time until bubbly throughout.
If you want other comforting chicken casseroles or meal ideas, the recipes linked earlier provide good inspiration and variety.
Creamy Keto Broccoli Chicken Casserole
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken (rotisserie or poached and shredded) Rotisserie chicken adds flavor and speeds up the process.
- 3 cups broccoli florets (about 8–10 oz) Fresh broccoli gives the best texture; frozen broccoli can be used but should be well-drained.
- 4 oz cream cheese, softened Soften at room temperature for best melting results.
- 1 cup shredded cheddar cheese, divided Extra cheese can be added for a cheesier top.
- 1/2 cup heavy cream Can be swapped with half-and-half for a lighter sauce.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter For greasing the baking dish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- Steam 3 cups of broccoli florets until just tender, about 4–6 minutes depending on size. Drain thoroughly and let sit in a colander to remove excess water.
Making the Sauce
- In a medium saucepan over low–medium heat, melt 1 tablespoon of butter. Add 4 oz of softened cream cheese and 1/2 cup of heavy cream. Whisk until smooth and creamy.
- Stir in 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning as necessary.
Combining the Ingredients
- In a large bowl, toss 2 cups of shredded cooked chicken and the drained broccoli with the cream cheese sauce until evenly coated.
Baking
- Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle 1 cup of shredded cheddar cheese over the top.
- Bake for 20–25 minutes, until the casserole is bubbly and the edges are set. Broil on high for 1–2 minutes for a golden, slightly crisp top, watching closely to prevent burning.
Serving
- Let the casserole rest for 5 minutes before serving so it firms up slightly.