Posted by Keto Chicken and Broccoli Casserole Recipe
Keto Chicken Broccoli Casserole stands out as one of the most popular and satisfying dishes. Combining tender chicken with fresh broccoli, all smothered in a creamy, cheesy sauce, this casserole is an absolute crowd-pleaser. Whether you’re following a strict keto lifestyle or just looking to reduce your carb intake, this dish is sure to become a go-to recipe in your kitchen.
Why Keto Chicken Broccoli Casserole Works:
This keto casserole is a perfect balance of creamy, cheesy goodness and nutrient-rich vegetables. The combination of chicken, broccoli, and a creamy base delivers essential proteins, healthy fats, and fiber, making it a wholesome and filling meal. Plus, it’s an easy dish to make for meal prep, and you can enjoy it for multiple days. It’s also incredibly versatile—whether you prefer it in your oven, Instant Pot, or Crockpot, this recipe adapts to your cooking style.
What makes this casserole even better is its simplicity. It doesn’t require a ton of preparation or hard-to-find ingredients. With just a handful of staples like chicken, broccoli, heavy cream, and your favorite shredded cheese, you can create a hearty dish that’s perfect for weeknights or family gatherings.
Additionally, this recipe is super customizable. Feel free to swap out ingredients, such as using cauliflower instead of broccoli or trying different types of cheese for a personalized twist. You could even add extra ingredients like garlic, onions, or spicy seasonings to make it your own.
Ingredients for Keto Chicken Broccoli Casserole:
- Butter: I recommend using high-quality butter, such as Kerrygold, for its rich flavor. Butter adds a velvety texture to the sauce and enhances the overall taste of the casserole.
- Almond Flour: Unlike almond meal, almond flour is finely ground and serves as the perfect low-carb flour for thickening the sauce without adding unnecessary carbs.
- Heavy Cream: Heavy cream is the key ingredient to achieve a rich, creamy texture. Avoid substituting it with lower-fat dairy products, especially if you’re cooking this in the Instant Pot, as low-fat alternatives may not hold up well under pressure.
- Chicken Broth: Choose a flavorful chicken broth to help deepen the taste of the sauce. Homemade chicken broth is always a great option, but store-bought works just fine as well.
- Sour Cream: Full-fat sour cream provides tanginess and creaminess, enhancing the richness of the casserole.
- Mayonnaise: A little mayonnaise boosts the creamy texture and adds a subtle richness to the sauce. Be sure to use a mayonnaise brand without added sugars for a truly keto-friendly dish.
- Garlic Powder: While fresh garlic is an option, garlic powder offers convenience and still provides that savory punch to the casserole.
- Smoked Paprika: Smoked paprika adds a smoky flavor to the dish, which enhances the richness of the cheese sauce. If you don’t have smoked paprika, regular paprika will work, though the smoky flavor will be missing.
- Cayenne Pepper: A small amount of cayenne pepper adds just a hint of heat. If you’re sensitive to spice, feel free to omit it.
- Salt and Pepper: Seasoning the dish properly is essential for balancing all the flavors. I recommend using freshly ground black pepper and fine sea salt.
- Broccoli Florets: Fresh broccoli is ideal, but frozen broccoli florets are a convenient substitute if you’re in a pinch. Just be sure to thaw and drain them thoroughly to avoid excess water in the casserole.
- Cooked Chicken: This dish is a great way to use up leftover chicken or store-bought rotisserie chicken. Either chicken breasts or thighs will work perfectly, but shredded chicken tends to integrate better into the casserole.
- Cheese: Gruyère cheese is a personal favorite for its nutty, creamy texture, but you can easily substitute it with other shredded cheeses like mozzarella, cheddar, or smoked gouda.
Make Keto Chicken and Broccoli Casserole:
Preparation Tips:
Before you start, gather all your ingredients and make sure the chicken is cooked and shredded. You can either cook the chicken yourself or use a pre-cooked rotisserie chicken for a quicker and easier meal prep. The broccoli should be blanched or steamed to retain its crunch and vibrant color. If you’re using frozen broccoli, make sure it’s thoroughly thawed and drained to prevent excess moisture from making the casserole watery.
The Cooking Process:
- Making the Sauce:
- In a medium saucepan, melt butter over medium heat. Once melted, add the almond flour and cook it for about a minute while whisking continuously. This step helps to thicken the sauce and create a smooth, creamy base.
- Stir in the heavy cream and chicken broth, then bring the mixture to a simmer. Add the cream cheese, which will melt into the sauce, giving it a velvety texture.
- Once the cream cheese has melted, remove the saucepan from the heat and stir in the sour cream, mayonnaise, garlic powder, smoked paprika, and cayenne pepper. Season with salt and pepper to taste. The result is a rich, flavorful sauce that will envelop the chicken and broccoli.
- Combining the Ingredients:
- Place the blanched broccoli and shredded chicken into a large baking dish. Pour the creamy sauce over the top, making sure everything is evenly coated.
- Sprinkle the shredded cheese over the casserole to create a golden, cheesy topping.
- Cooking Methods:
- Oven: Preheat your oven to 350°F (175°C). Place the casserole in the oven and bake for about 20 minutes, or until it’s bubbly and the cheese is melted and golden.
- Slow Cooker: To make this in the slow cooker, simply layer the chicken and broccoli in the slow cooker, top with the sauce and cheese, and cook on low for about 4 hours.
- Instant Pot: For Instant Pot enthusiasts, set your Instant Pot to sauté mode. Melt the butter and add the almond flour. Stir in the cream and broth, bringing it to a simmer. Once it thickens, add the chicken and broccoli and toss to coat. Set the Instant Pot to high pressure for 1 minute, followed by a quick release. Add the cream cheese, sour cream, and mayonnaise, and stir until the cream cheese melts. Top with shredded cheese and let it melt before serving.
Tips for Perfecting Your Keto Casserole:
- Substitute Cauliflower for Broccoli: If you prefer cauliflower or want to make this dish even lower in carbs, feel free to swap the broccoli for cauliflower. Just make sure to adjust the blanching time to avoid overcooking.
- Add Extra Flavor: For an extra flavor boost, sauté ½ cup of diced onions and 2 cloves of minced garlic in butter before adding the cream and broth to the sauce. This will give the casserole an aromatic base.
- Cheese Variations: While Gruyère is my preferred cheese for its smooth texture and nutty flavor, you can experiment with other cheese options like mozzarella, cheddar, or a blend of cheeses. Each variety will provide a different flavor profile to the dish.
- Using Frozen Vegetables: If using frozen broccoli, thaw and drain it completely before adding it to the casserole. Excess moisture can affect the texture of the dish.
Serving Ideas and Pairings:
This Keto Chicken Broccoli Casserole is delicious on its own, but it pairs perfectly with a variety of keto-friendly sides. Consider serving it with cauliflower rice, which is an excellent low-carb substitute for traditional rice. Alternatively, keto mashed cauliflower is another great side that complements the creamy casserole.
You can also serve this casserole as part of a larger keto meal. Pair it with a simple salad, sautéed greens, or roasted vegetables for a complete meal.
Keto Chicken Broccoli Casserole Recipe
Prep Time: 5 minutes
Cook Time: 28 minutes
Total Time: 33 minutes
Servings: 6 servings
Ingredients:
- 1 tablespoon butter
- 1 tablespoon almond flour
- ½ cup heavy cream
- ½ cup chicken broth
- 4 ounces cream cheese (cubed)
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste
- 12 ounces broccoli florets (blanched)
- 1 pound cooked chicken (shredded)
- 6 ounces Gruyère cheese (shredded)
Instructions:
- Prepare the Sauce:
- Melt butter in a medium saucepan. Add almond flour and cook for 1 minute while stirring constantly.
- Stir in the heavy cream and chicken broth, bringing it to a simmer. Add cream cheese and cook until fully melted.
- Remove from heat and stir in sour cream, mayonnaise, garlic powder, smoked paprika, cayenne pepper, salt, and pepper.
- Assemble the Casserole:
- Preheat the oven to 350°F (175°C).
- In a large baking dish, combine the blanched broccoli and shredded chicken. Pour the sauce over the top and mix to coat.
- Sprinkle shredded Gruyère cheese over the casserole.
- Bake:
- Bake for 20 minutes, or until the casserole is bubbly and the cheese is melted and golden.
Slow Cooker Instructions:
- Place chicken and broccoli in your slow cooker. Pour the sauce over the top and cook on low for 4 hours. Add shredded cheese and cook for an additional 30 minutes until melted.
Instant Pot Instructions:
- Set your Instant Pot to sauté and melt butter. Add almond flour and cook for 1 minute. Stir in cream, broth, and spices. Add chicken and broccoli and toss.
- Cook on high pressure for 1 minute, then do a quick release. Stir in cream cheese, sour cream, and mayonnaise. Add shredded cheese and let it melt before serving.
