Keto Chicken Broccoli Casserole is one of those dishes that earns its popularity honestly. Tender chicken and fresh broccoli come together under a creamy, cheesy sauce, making it a genuine crowd-pleaser whether you’re strictly keto or just trying to cut back on carbs.

What makes this casserole work is the balance it strikes between rich, creamy comfort and nutrient-dense vegetables. The combination of chicken, broccoli, and a creamy base delivers protein, healthy fats, and fiber all in one dish, which makes it both wholesome and genuinely filling. It’s also a strong meal-prep option — this is a dish you can make once and eat for several days.

Part of the appeal is how adaptable it is. It works in the oven, the Instant Pot, or the Crockpot, so it fits whatever cooking method suits your day. And the ingredient list stays simple — chicken, broccoli, heavy cream, and shredded cheese are really the core of it, without needing hard-to-find specialty items.

A few reasons this recipe is worth keeping in your regular rotation:

• It’s genuinely low-carb. At just 5g of carbohydrates per serving, it fits comfortably into a keto lifestyle.
• It adapts to three cooking methods. Oven, slow cooker, and Instant Pot instructions are all built in.
• It’s a strong meal-prep option. It holds up well over multiple days.
• It’s easy to customize. Swap the cheese, the vegetable, or add aromatics without disrupting the core method.
• It’s built from accessible staples. Nothing here requires a specialty grocery trip.

Mise en Place: Getting Your Components Organized

This recipe breaks into three groups: the sauce ingredients, the main components (chicken and broccoli), and the cheese topping.

Sauce 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

Main components:

• 12 ounces broccoli florets, blanched
• 1 pound cooked chicken, shredded

Topping:

• 6 ounces Gruyère cheese, shredded

Understanding What Each Ingredient Does

Butter, ideally a high-quality one like Kerrygold, adds a velvety texture to the sauce and enhances the overall flavor of the casserole.

Almond flour is used specifically because it’s finely ground, making it the ideal low-carb thickener for the sauce without adding unnecessary carbohydrates — this is different from coarser almond meal.

Heavy cream is the key to a genuinely rich, creamy texture. It’s worth avoiding lower-fat substitutes here, especially if you’re making this in the Instant Pot, since lower-fat dairy doesn’t hold up as well under pressure.

Chicken broth deepens the overall flavor of the sauce — homemade is a nice touch if you have it, but store-bought works perfectly well too.

Sour cream, in its full-fat form, adds tanginess and creaminess that enhances the richness of the finished dish.

Mayonnaise boosts the creamy texture further and adds subtle richness — just check that your brand doesn’t include added sugars, to keep the dish properly keto-friendly.

Garlic powder offers a convenient way to get that savory punch, though fresh garlic is always an option if you prefer it.

Smoked paprika adds a smoky note that enhances the richness of the cheese sauce. Regular paprika works as a substitute, though you’ll lose that smoky quality.

Cayenne pepper adds just a hint of heat — feel free to leave it out entirely if you’re sensitive to spice.

Salt and pepper are essential for balancing all the other flavors — freshly ground black pepper and fine sea salt give the best result.

Broccoli florets work well fresh, though frozen florets are a convenient substitute in a pinch — just be sure to thaw and drain them thoroughly so excess water doesn’t make the casserole watery.

Cooked chicken is a great way to use up leftovers or a store-bought rotisserie chicken. Either breasts or thighs work, though shredded chicken integrates into the casserole more evenly than diced.

Gruyère cheese brings a nutty, creamy texture, though mozzarella, cheddar, or smoked gouda all work as substitutes if you prefer a different flavor profile.

Workflow: How This Casserole Comes Together

Step 1 — Prep ahead. Before you start cooking, make sure your chicken is cooked and shredded — either homemade or a pre-cooked rotisserie chicken works. Blanch or steam the broccoli to retain its crunch and vibrant color. If using frozen broccoli, make sure it’s fully thawed and drained to avoid excess moisture in the finished dish.

Step 2 — Make the sauce. In a medium saucepan, melt the butter over medium heat. Add the almond flour and cook for about a minute, whisking continuously — this thickens the sauce and builds a smooth, creamy base. Stir in the heavy cream and chicken broth and bring to a simmer. Add the cream cheese and let it melt fully into the sauce, giving it a velvety texture.

Step 3 — Finish the sauce off-heat. 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. You should end up with a rich, flavorful sauce ready to coat the chicken and broccoli.

Step 4 — Combine the ingredients. Place the blanched broccoli and shredded chicken into a large baking dish. Pour the sauce over the top, making sure everything is evenly coated. Sprinkle the shredded cheese over the top to create a golden, cheesy finish.

Step 5 — Cook using your preferred method:

Oven: Preheat to 350°F (175°C) and bake for about 20 minutes, until bubbly with melted, golden cheese.

Slow Cooker: 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: Set to sauté mode and melt the butter, then add the almond flour. Stir in the cream and broth, bringing to a simmer. Once thickened, add the chicken and broccoli and toss to coat. Set to high pressure for 1 minute, then do a quick release. Stir in the cream cheese, sour cream, and mayonnaise until melted. Top with shredded cheese and let it melt before serving.

Assembly Strategy and Technique Notes

• Don’t skip the almond flour step. Cooking it in the butter for a full minute before adding liquid is what properly thickens the sauce.
• Drain frozen broccoli thoroughly. Excess moisture is one of the most common reasons this casserole ends up watery.
• Stick with full-fat dairy, especially for the Instant Pot version. Lower-fat substitutes don’t hold up as well under pressure cooking.
• Add the cream cheese while the sauce is still warm. This is what lets it melt in smoothly rather than leaving lumps.
• Shred the chicken rather than dicing it. Shredded chicken integrates more evenly into the casserole.

Tips for Perfecting This Recipe

• Substitute cauliflower for broccoli if you want an even lower-carb version — just adjust the blanching time to avoid overcooking.
• Add extra flavor by sautéing ½ cup of diced onions and 2 cloves of minced garlic in butter before adding the cream and broth, giving the sauce a more aromatic base.
• Experiment with cheese. Gruyère brings a smooth, nutty flavor, but mozzarella, cheddar, or a blended mix will each shift the flavor profile in their own way.
• Thaw and drain frozen vegetables completely before adding them, since excess moisture affects the final texture.

Serving Ideas and Pairings

This casserole holds up well on its own, but it pairs nicely with keto-friendly sides like cauliflower rice or keto mashed cauliflower. It also works well as part of a larger spread alongside a simple salad, sautéed greens, or roasted vegetables.

Yield and Timing

• Prep Time: 5 minutes
• Cook Time: 28 minutes
• Total Time: 33 minutes
• Servings: 6

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Keto Chicken and Broccoli Casserole

Description: A creamy, cheesy casserole of shredded chicken and blanched broccoli, thickened with almond flour and finished with Gruyère cheese. Low-carb, keto-friendly, and adaptable to the oven, slow cooker, or Instant Pot.

Prep Time: 5 minutes Cook Time: 28 minutes Total Time: 33 minutes Servings: 6

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:

1. Melt the butter in a medium saucepan. Add the almond flour and cook for 1 minute, stirring constantly.
2. Stir in the heavy cream and chicken broth, bringing to a simmer. Add the cream cheese and cook until fully melted.
3. Remove from heat and stir in the sour cream, mayonnaise, garlic powder, smoked paprika, cayenne pepper, salt, and pepper.

Assemble the Casserole: 4. Preheat the oven to 350°F (175°C). 5. In a large baking dish, combine the blanched broccoli and shredded chicken. Pour the sauce over the top and mix to coat. 6. Sprinkle the shredded Gruyère cheese over the casserole.

Bake: 7. Bake for 20 minutes, or until bubbly with melted, golden cheese.

Slow Cooker Instructions: Place the chicken and broccoli in the slow cooker, pour the sauce over the top, and cook on low for 4 hours. Add the shredded cheese and cook for an additional 30 minutes until melted.

Instant Pot Instructions: Set the Instant Pot to sauté and melt the butter. Add the almond flour and cook for 1 minute. Stir in the cream, broth, and spices. Add the chicken and broccoli and toss to coat. Cook on high pressure for 1 minute, then quick release. Stir in the cream cheese, sour cream, and mayonnaise. Add the shredded cheese and let it melt before serving.

Notes

• Substitute cauliflower for broccoli for an even lower-carb version, adjusting blanching time as needed.
• Sauté onions and garlic in butter before adding cream and broth for extra flavor.
• Mozzarella, cheddar, or smoked gouda can replace the Gruyère.
• Thaw and drain frozen broccoli thoroughly to avoid a watery casserole.
• Nutrition per serving (approximate): 356 kcal, 5g carbohydrates, 14g protein, 31g fat, 15g saturated fat, 94mg cholesterol, 278mg sodium, 270mg potassium, 1g fiber, 2g sugar, 1135 IU vitamin A, 39.5mg vitamin C, 279mg calcium, 0.8mg iron.

Medical Disclaimer: The information provided in this recipe, including all nutritional values, is for general informational purposes only and is not intended as medical, dietary, or professional nutritional advice. This recipe is high in fat and cholesterol and contains dairy and egg (from mayonnaise). This recipe is not intended to diagnose, treat, cure, or prevent any disease or health condition. Individuals with food allergies, dietary restrictions, or specific health concerns (including but not limited to conditions related to cholesterol, dairy sensitivity, or tree nut allergies from almond flour) should consult a physician, registered dietitian, or other qualified healthcare provider before preparing or consuming this dish. The creator of this content assumes no liability for any adverse effects resulting from the preparation or consumption of this recipe.