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Low-Carb Chicken & Broccoli Casserole – Cheesy, Creamy and Keto-Dreamy!

Keto Chicken, Broccoli and Cheese Casserole

yield: 10 SERVINGS

prep time: 35 MINUTES

cook time: 1 HOUR 25 MINUTES

total time: 2 HOURS

Ingredients

  • 4 boneless, skinless chicken breasts (about 3 lbs)
  • 3 medium heads broccoli, cut into 1" to 1 1/2" florets (approx. 9 cups of raw, cut broccoli)
  • 1 cup sour cream
  • 1 cup block cream cheese, (8 oz package) softened
  • 1/2 cup mayonnaise
  • 1 egg, beaten
  • 2 cups cheddar cheese, shredded (8 oz bag), divided (1 1/2 cups + 1/2 cup for topping)
  • 2 cups mozzarella cheese, (8 oz bag) divided, (1 1/2 cups + 1/2 cup for topping)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon instant chicken bouillon powder (can substitute with one crushed bouillon cube)
  • 1/2 cup hot water

Directions

1

Place chicken breasts in a large pot and pour in enough water to cover the breasts. Salt the water. Place over medium/high heat, bring to a boil, then reduce heat to low and simmer until no longer pink, about 40 minutes. Allow chicken to cool, then shred it into small pieces. Set aside.

2

Meanwhile, preheat the oven to 350 degrees. Grease a 13x9 inch baking dish with butter or non-stick cooking spray.

3

Add a few pinches of salt to the broccoli florets and steam until crisp-tender using your favorite method. Once cooked, drain to remove excess moisture, set aside.

4

In a large bowl, using a hand mixer, blend sour cream, softened cream cheese, mayonnaise, egg, and spices (salt through pepper) until thoroughly combined. Dissolve bouillon in 1/2 cup of hot water and beat into the mixture. Now add 1 1/2 cups each cheddar and mozzarella, mix well. Lastly, add the shredded chicken, stir to combine.

5

Spread about 1/4 of the chicken mixture into an even layer on the bottom of your greased baking dish. Make a second layer using the broccoli, followed by the rest of the chicken mixture. Top with remaining cheese.

6

Bake for 45 minutes. Let stand 5 minutes before serving.

Nutritional Information

Yield: 10 servings, Serving Size: approx. 1 1/4 cups
Amount Per Serving: Calories: 558, Total Carbohydrates: 9g, Fiber: 2g, Net Carbohydrates: 7g, Total Fat: 38g, Protein: 46g

Brought to you by Hip2Keto.
More Dinner Ideas
129 Comments
4.4 / 27 ratings
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keto chicken casserole on white dish with fork

One of the many joys of keto… CHEESE! And, this chicken broccoli casserole is full of it.

Oh, this casserole! It’s on my MVP list of keto dinner ideas that the entire family loves, particularly on cold winter evenings. For anyone who adores the marriage of chicken and cheese, it’s a match made in heaven, with tiny broccoli florets to help balance the rich, creaminess of the dish.

keto chicken broccoli cheese casserole - a fork with a big bite

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keto chicken broccoli cheese casserole – in the baking dish, ready to cook

I love casseroles because they’re easy to make ahead of time.

Dinner time is a bit chaotic in my house, so make-ahead meals are a real time-saver. This chicken and cheese keto casserole is super easy to prepare and can be refrigerated until you’re ready to pop it in the oven. The leftovers reheat wonderfully, so I can serve it two nights in a row. And wouldn’t you know it — nobody ever complains!

bowl of shredded chicken mixture and broccoli with casserole dish

spreading cheese and shredded chicken mixture in casserole dish

close up of keto chicken casserole with melted cheese on top

Low Carb Cheesy Chicken Casserole - a large serving of chicken casserole being scooped from a pan


Print

Keto Chicken, Broccoli and Cheese Casserole

yield: 10 SERVINGS

prep time: 35 MINUTES

cook time: 1 HOUR 25 MINUTES

total time: 2 HOURS

For anyone who adores the marriage of chicken and cheese, it’s a match made in heaven, with tiny broccoli florets to help balance the rich and creaminess of the dish.

Ingredients

  • 4 boneless, skinless chicken breasts (about 3 lbs)
  • 3 medium heads broccoli, cut into 1" to 1 1/2" florets (approx. 9 cups of raw, cut broccoli)
  • 1 cup sour cream
  • 1 cup block cream cheese, (8 oz package) softened
  • 1/2 cup mayonnaise
  • 1 egg, beaten
  • 2 cups cheddar cheese, shredded (8 oz bag), divided (1 1/2 cups + 1/2 cup for topping)
  • 2 cups mozzarella cheese, (8 oz bag) divided, (1 1/2 cups + 1/2 cup for topping)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon instant chicken bouillon powder (can substitute with one crushed bouillon cube)
  • 1/2 cup hot water

Directions

1

Place chicken breasts in a large pot and pour in enough water to cover the breasts. Salt the water. Place over medium/high heat, bring to a boil, then reduce heat to low and simmer until no longer pink, about 40 minutes. Allow chicken to cool, then shred it into small pieces. Set aside.

2

Meanwhile, preheat the oven to 350 degrees. Grease a 13x9 inch baking dish with butter or non-stick cooking spray.

3

Add a few pinches of salt to the broccoli florets and steam until crisp-tender using your favorite method. Once cooked, drain to remove excess moisture, set aside.

4

In a large bowl, using a hand mixer, blend sour cream, softened cream cheese, mayonnaise, egg, and spices (salt through pepper) until thoroughly combined. Dissolve bouillon in 1/2 cup of hot water and beat into the mixture. Now add 1 1/2 cups each cheddar and mozzarella, mix well. Lastly, add the shredded chicken, stir to combine.

5

Spread about 1/4 of the chicken mixture into an even layer on the bottom of your greased baking dish. Make a second layer using the broccoli, followed by the rest of the chicken mixture. Top with remaining cheese.

6

Bake for 45 minutes. Let stand 5 minutes before serving.

Nutritional Information

Yield: 10 servings, Serving Size: approx. 1 1/4 cups
Amount Per Serving: Calories: 558, Total Carbohydrates: 9g, Fiber: 2g, Net Carbohydrates: 7g, Total Fat: 38g, Protein: 46g

Brought to you by Hip2Keto.

Hip Recipe Tips:

1.) You can prepare this dish ahead of time! Just cover it in a sheet of plastic wrap, and refrigerate for up to 24 hours before baking.

2.) Pressed for time? Skip stove-top steaming and use this top-rated, BPA-free microwave veggie steamer.

3.) If you’re away from home for most of the day, use this easy slow cooker method for cooking the chicken: Arrange chicken breasts in the bottom of a slow cooker. Pour water (or broth) over the chicken. Add a touch of salt. Cook on low for 6-8 hours or high for 3-4 hours. 


Make these delectable lasagna green pepper boats next!

Join The Discussion

Comments 129

  1. Shawna

    I just made this and it was wonderful! Will definitely keep it in the rotation. I did the chicken in my instant pot & steamed the broccoli on the stovetop. I got sidetracked & over cooked it a smidge, so will make sure to keep a closer eye on the veg next time. The sauce is wonderful! I think you could sub different veggies based on what you have on hand & still get a luscious dish. Thanks for a winning recipe!

    • Angie (Hip2Keto Sidekick)

      Hi Shawna! Thank you for the awesome feedback! I’m so glad you enjoyed it❤

    • Lisa Abrams

      Hello Shawna, can I ask what you did to make this in an instant pot?

  2. Sue

    Can you freeze this when you have leftovers?

    • Jennifer (Hip Sidekick)

      Yes! I have frozen it before, Sue!

  3. cassandra cooper

    I loves this and so did the girls at work! Only tho g I will try different next time is to cut the broccoli up much much smaller! Love this!! Thank you so much Hip2Keto!

    • Jennifer (Hip Sidekick)

      You are so welcome! I’m so glad to hear the gals liked it! It’s one of my favorites!

  4. Tony

    Love this dish! I use to make something similar with cream of mushroom.
    I only used 1/2 cup cream cheese & added 1/2 cup of ricotta. Came out wonderful! Thank you!

    • Angie (Hip2Keto Sidekick)

      Hi Tony! That sounds delicious. Thank you for suggestion ❤

  5. Nancy

    I made this and added cauliflower rice. It was delicious

    • Jennifer (Hip Sidekick)

      That’s a great idea, Nancy! I think I’ll add it next time as well! Thanks for the idea.

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