Keto Chicken Broccoli Casserole

Creamy keto chicken broccoli casserole with tender chicken, melty cheese, and only 6g net carbs per serving. ♡

This keto chicken broccoli casserole is the creamy, cheesy, family friendly bake that pulls weeknight dinners together. Tender chicken, broccoli florets, and a silky cream cheese sauce topped with bubbling cheddar for only 6g net carbs. For more ideas, see our Keto Cauliflower Mac And Cheese.

One pan, 45 minutes, and feeds 6 easily. Reheats like a dream too. Let’s make it together.

Ingredients

Keto Chicken Broccoli Casserole

• 3 cups cooked chicken, shredded or cubed
• 5 cups broccoli florets
• 8 oz cream cheese, softened
• 1 cup heavy cream
• 1/2 cup sour cream, full fat
• 1 tbsp dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground mustard
• 2 cups sharp cheddar, shredded
• 1/2 cup parmesan, grated
• salt and pepper, to taste
• 1 tbsp fresh parsley, chopped

How to Make Keto Chicken Broccoli Casserole

1. **Preheat.** Heat oven to 375F. Grease a 9×13 baking dish.
2. **Blanch.** Boil broccoli for 2 minutes. Drain and rinse with cold water. Pat dry.
3. **Sauce.** In a large bowl, whisk cream cheese, heavy cream, sour cream, dijon, garlic powder, onion powder, ground mustard, salt, and pepper until smooth.
4. **Combine.** Add chicken, broccoli, and half the cheddar to the sauce. Stir well.
5. **Bake.** Transfer to the baking dish. Top with remaining cheddar and parmesan. Bake 20 to 25 minutes until bubbling.
6. **Broil.** Switch to broil for 2 to 3 minutes until golden on top. Sprinkle parsley and serve.

Why This Recipe Works

Starting with rotisserie chicken or cooked chicken saves 20 minutes of prep. You could poach or bake chicken yourself, but pre cooked chicken frees you to focus on the creamy sauce. At 38 grams fat, 36 grams protein, and 6 grams net carbs, this low carb chicken casserole delivers ideal keto macros.

The cream sauce is built from cream cheese, heavy cream, and a dab of dijon mustard. The dijon is the sneaky flavor builder that keeps this from tasting flat. A pinch of ground mustard and onion powder add depth without carbs. This sauce is what separates a genuinely craveable keto family dinner from a dry chicken and broccoli plate.

Blanching the broccoli for 2 minutes before assembling ensures the florets cook through without getting waterlogged. Without blanching, the broccoli either stays crunchy or releases water into the sauce and waters it down. Cold water shock after blanching keeps broccoli bright green. Finishing under the broiler for 2 to 3 minutes gives you the golden bubbly top that makes casseroles iconic. For more ideas, see our Keto Chicken Alfredo Zucchini Noodles.

Tips

• Use rotisserie chicken for speed. 3 cups shredded equals 1 whole chicken.
• Blanch broccoli for 2 minutes to pre cook without watering down the sauce.
• Store leftovers in the fridge for up to 4 days.
• Reheat in a 350F oven for 15 minutes. Microwave works in 2 minute bursts.
• Use full fat dairy throughout. Low fat versions add carbs and kill the creamy texture.
• Grate your own cheese for smooth melting.

Variations

• Swap chicken for cooked ground beef or turkey.
• Add bacon or diced pepperoni for a smoky upgrade.
• Use cauliflower in place of broccoli for a different veggie.
• Add sauteed mushrooms for extra umami.
• Top with crushed pork rinds for a crunchy keto crust.
• Mix in half a cup of shredded Swiss or gruyere for nuttier flavor.

Looking for more keto ideas? Try our Keto Taco Salad Bowls or Keto Cloud Bread next.

Common Mistakes to Avoid

• Using raw broccoli: Raw broccoli takes too long to bake through. Always blanch first.
• Using low fat cream cheese: Full fat cream cheese is essential for proper sauce texture and keto macros.
• Skipping the broil: The broiled golden top is what makes this feel like a classic casserole.
• Overbaking: 25 minutes is plenty. Over baking causes the cheese to separate into an oily layer.

Keto Chicken Broccoli Casserole

Keto chicken broccoli casserole with 6g net carbs, creamy cheese sauce, and family friendly flavor. Ready in 45 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 550

Ingredients Method Notes

Ingredients

  

• 3 cups cooked chicken shredded or cubed
• 5 cups broccoli florets
• 8 oz cream cheese softened
• 1 cup heavy cream
• 1/2 cup sour cream full fat
• 1 tbsp dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground mustard
• 2 cups sharp cheddar shredded
• 1/2 cup parmesan grated
• salt and pepper to taste
• 1 tbsp fresh parsley chopped

Method

 

1. **Preheat.** Heat oven to 375F. Grease a 9x13 baking dish.
2. **Blanch.** Boil broccoli for 2 minutes. Drain and rinse with cold water. Pat dry.
3. **Sauce.** In a large bowl, whisk cream cheese, heavy cream, sour cream, dijon, garlic powder, onion powder, ground mustard, salt, and pepper until smooth.
4. **Combine.** Add chicken, broccoli, and half the cheddar to the sauce. Stir well.
5. **Bake.** Transfer to the baking dish. Top with remaining cheddar and parmesan. Bake 20 to 25 minutes until bubbling.
6. **Broil.** Switch to broil for 2 to 3 minutes until golden on top. Sprinkle parsley and serve.

Notes

Use rotisserie chicken for speed. 3 cups shredded equals 1 whole chicken. Blanch broccoli for 2 minutes to pre cook without watering down the sauce. Store leftovers in the fridge for up to 4 days.

Sources: USDA FoodData Central for nutrition data and Diet Doctor Keto Guide for ketogenic macros reference.

FAQ

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