Here’s a simple, creamy keto chicken & broccoli casserole that’s low-carb, filling, and great for meal prep.
🥦 Keto Chicken & Broccoli Casserole
Ingredients (4–6 servings)
- 2 cups cooked chicken, shredded or diced (rotisserie works great)
- 2 cups broccoli florets, lightly steamed
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella (or more cheddar)
- 4 oz cream cheese, softened
- 2 cloves garlic, minced
- ½ tsp onion powder
- ½ tsp paprika
- Salt & pepper, to taste
- Optional topping:
- ¼ cup grated parmesan
- ¼ cup crushed pork rinds (for crunch)
Instructions
- Preheat oven to 375°F (190°C).
- Steam broccoli until just tender (don’t overcook). Drain well.
- In a saucepan over low heat, combine heavy cream, cream cheese, garlic, onion powder, paprika, salt, and pepper. Stir until smooth.
- Remove from heat and mix in cheddar and mozzarella until melted.
- In a large bowl, combine chicken, broccoli, and cheese sauce.
- Transfer to a greased casserole dish.
- Add optional parmesan or pork rind topping.
- Bake 20–25 minutes, until bubbly and lightly golden.
- Let rest 5 minutes before serving.
Macros (Approx. per serving)
- Calories: ~420
- Fat: ~33g
- Protein: ~28g
- Net carbs: ~4–5g
Variations
- 🔥 Spicy: add red pepper flakes or diced jalapeños
- 🥓 Bacon: mix in cooked, crumbled bacon
- 🧄 Alfredo-style: replace cheddar with parmesan + extra cream
- 🥬 Veg swap: use cauliflower instead of broccoli
If you want, I can also:
- Make it dairy-free keto
- Adjust for slow cooker or Instant Pot
- Calculate exact macros based on your ingredients
