Creamy Keto Broccoli Chicken Casserole
This creamy, low-carb casserole features tender shredded chicken, just-tender broccoli, and a rich sauce, topped with melted cheddar cheese for a comforting weeknight meal.
Ingredients
For the Base
- 2 cups shredded cooked chicken (about 10 oz / 280 g) Use leftover or rotisserie chicken.
- 3 cups broccoli florets (about 270 g) Fresh is preferred, but frozen can work if drained well.
For the Sauce
- 4 oz cream cheese (113 g) Use full-fat for the creamiest result.
- 1/2 cup heavy cream (120 ml) Lower-fat alternatives can be used, but will alter richness.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt Adjust based on the saltiness of the chicken.
- 1/4 teaspoon black pepper
- 1 tablespoon butter Use unsalted for better control over seasoning.
For Topping
- 1 cup shredded cheddar cheese (about 4 oz / 112 g) Use a real cheddar for best melting.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13 baking dish.
- Steam broccoli until just tender, about 3–5 minutes, then drain thoroughly.
Making the Sauce
- In a saucepan over medium-low heat, melt the butter and stir in the cream cheese and heavy cream. Whisk in garlic powder, onion powder, salt, and pepper until smooth.
Combining
- In a large bowl, combine the shredded chicken, drained broccoli, and sauce. Mix well to ensure everything is coated.
Baking
- Transfer the mixture to the prepared baking dish and sprinkle cheddar cheese on top.
- Bake for 20–25 minutes until bubbly and cheese is melted. Broil for 1–2 minutes for a golden finish, watching to prevent burning.
Notes
Let the casserole rest for 5–10 minutes before serving for easier scooping. For a richer dish, consider incorporating more cream cheese or heavy cream.