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Keto chicken and broccoli casserole in white baking dish with golden melted cheese topping and bubbly edges

Keto Chicken and Broccoli Casserole

This creamy and cheesy chicken and broccoli casserole is perfect comfort food that's low-carb and keto-friendly. Easy to prepare with simple, budget-friendly ingredients that feed a family for under ten dollars.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken breast shredded or cubed, rotisserie chicken works great
  • 1 large head broccoli chopped into florets, about 4 cups
  • 1 cup shredded sharp cheddar cheese divided: 1/2 cup for mixing, 1/2 cup for topping
  • 1/2 cup grated Parmesan cheese freshly grated preferred
  • 1 cup heavy cream
  • 1/2 cup chicken broth low-sodium preferred
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt to taste, start with 1/2 teaspoon
  • black pepper to taste, freshly ground preferred
  • cooking spray or butter for greasing the baking dish

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Medium bowl
  • Steamer basket or pot
  • Whisk
  • Large spoon

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter. Steam the broccoli florets until tender-crisp, about 5-7 minutes. They should be bright green and slightly tender but still have a bit of bite. Drain well and pat dry with paper towels to remove excess moisture.
  2. In a large mixing bowl, combine the cooked chicken, steamed broccoli, 1/2 cup of the cheddar cheese, and all of the Parmesan cheese. Use a large spoon to toss gently, distributing everything evenly. Reserve the remaining 1/2 cup cheddar for topping.
  3. In a separate bowl, whisk together the heavy cream, chicken broth, garlic powder, onion powder, salt, and pepper until completely smooth. Taste and adjust seasoning if needed.
  4. Pour the cream mixture over the chicken and broccoli. Stir gently with a large spoon until everything is evenly coated with the creamy sauce.
  5. Transfer the mixture to your prepared 9x13-inch baking dish, spreading it into an even layer with a spatula. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
  6. Bake for 25-30 minutes, or until the casserole is bubbly around the edges with small bubbles breaking through the surface and the cheese on top is melted and golden brown. For extra browning, turn on the broiler for the last 2 minutes, watching carefully.
  7. Let the casserole cool for 5-10 minutes before serving. This resting time allows the sauce to thicken slightly, making it easier to serve neat portions.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in microwave for 2-3 minutes or in a 350°F oven for 15-20 minutes. Add splash of heavy cream if sauce seems thick. Freezes well for up to 3 months. For best results, freeze before baking. Thaw overnight in refrigerator before baking, adding 10-15 extra minutes to baking time. Can substitute frozen broccoli but thaw and drain thoroughly first. Use rotisserie chicken for quick prep. Serves 6 people and costs under $10 to make.