This keto chicken broccoli casserole combines shredded chicken, bright green broccoli, and a creamy cheese sauce into one low carb dinner.
Everything bakes in a single dish with no flour or noodles. It takes about 45 minutes from start to finish and makes six filling servings for busy weeknights.
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Why This Keto Chicken Broccoli Casserole Recipe Works
Heavy cream and cream cheese whisk into a thick, silky sauce without any flour, so the bake stays low in carbs. The sauce coats every piece of chicken and broccoli.
Cheddar melts into the middle while Parmesan crisps on top for a golden, savory crust. Each spoonful has soft vegetables and juicy chicken. The top bubbles and browns while the inside stays creamy.
Rotisserie chicken saves time, and the leftovers reheat well for lunch the next day. Make a double batch on Sunday for simple meals all week.
Ingredients for Keto Chicken Broccoli Casserole
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets, steamed
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 1/2 cup cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil for greasing the dish
Cooked chicken. Rotisserie or poached chicken both work. Shred it into bite sized pieces so the sauce can coat every strand. Cold chicken straight from the fridge works fine too.
Broccoli. Steam the florets for 3 to 4 minutes until bright green but still firm. They finish cooking in the oven. Skip the ice bath, since it adds water to the florets.
Heavy cream and cream cheese. Whisk them until completely smooth before mixing in, so the sauce bakes without lumps.
Cheddar and Parmesan. Cheddar melts into the sauce, while Parmesan adds sharp flavor and a crisp top.
Spices. Garlic powder, onion powder, and paprika season the sauce, and the cheeses already add salt.
How to Make Keto Chicken Broccoli Casserole
1. Heat the oven Heat the oven to 350 degrees F and brush a 9×9 inch dish with the olive oil.
2. Steam the broccoli Steam the florets for 3 to 4 minutes, drain well, and pat dry so the sauce stays thick.
3. Season the filling Toss the chicken and broccoli with the garlic powder, onion powder, paprika, salt, and pepper in a large bowl.
4. Make the sauce Whisk the cream and softened cream cheese until smooth, then pour it over the filling and stir to coat.
5. Fill the dish Spread the mixture evenly in the dish, then top with the cheddar and Parmesan.
6. Bake until bubbly Bake for 25 to 30 minutes, until the cheese is golden and the edges bubble.
7. Rest briefly Let the dish stand for 5 minutes before serving so the sauce thickens.
How to Serve Keto Chicken Broccoli Casserole
Serve the bake hot with crisp greens on the side. A bowl of Italian house salad adds crunch, and air fryer broccoli with Parmesan doubles down on the vegetable. Garlic asparagus and mushrooms keep the plate light, while creamy buttermilk coleslaw brings a cool contrast.
How to Store and Reheat Keto Chicken Broccoli Casserole
Cool leftovers within 2 hours and refrigerate in an airtight container for up to 3 days. Freeze portions for up to 2 months and thaw overnight in the refrigerator. Reheat in the microwave or a covered dish until the center reaches 165 degrees F, stirring once if the sauce looks thick. A splash of cream or broth loosens it.
Tips and Variations for Keto Chicken Broccoli Casserole
Pat the broccoli dry. Wet florets thin the sauce, so drain and pat them well. Excess moisture is the main cause of a thin, watery sauce.
Reheat safely. Bring the center of the bake to 165 degrees F before serving leftovers.
Do not rinse raw chicken. If you cook your own chicken, do not rinse it, cook it to 165 degrees F, and use a clean plate.
Add heat. Stir in a pinch of red pepper flakes or a spoonful of diced jalapeno for a spicy version.
Add crunch. Mix crushed pork rinds with the Parmesan for a crisp, low carb topping.
Flag the allergens. This dish contains milk, so check labels on cheese and cream for guests with allergies. Dairy free cream substitutes will change the texture.
Use fresh cheese. Shred cheddar from a block, since packaged shreds contain starch and melt less smoothly.
Check trusted guidance. For general advice on storing leftovers safely, read the University of Wisconsin Extension leftovers guidance before cooking.
Frequently Asked Questions About Keto Chicken Broccoli Casserole
Can I make this keto chicken broccoli casserole ahead of time?
Yes. Assemble it, cover, and refrigerate for up to a day, then bake it with a few extra minutes in the oven. A cold dish needs a little more time to heat through.
Is this keto chicken broccoli casserole really low in carbs?
It has about 5 grams of carbs per serving based on standard ingredient estimates. Check labels on cream and cheese, since brands vary.
Can I freeze keto chicken broccoli casserole?
Yes. Cool it fully, wrap portions tightly, and freeze for up to 2 months.
Can I use frozen broccoli?
Yes. Thaw it, squeeze out the water, and pat it dry before mixing.
What can I use instead of heavy cream?
Half and half works, though the sauce will be a little thinner and lower in fat.
Keto Chicken Broccoli Casserole
Equipment
- 9×9 inch baking dish
- Steamer or pot with basket
- Large mixing bowl
- Whisk
Ingredients
Main Ingredients
- 2 cup cooked chicken shredded
- 2 cup broccoli florets steamed
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- ½ cup cream cheese softened
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- ½ tsp paprika
- ½ cup grated Parmesan cheese
- 1 tbsp olive oil for greasing the dish
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and oil a 9×9 inch dish.
- Steam the broccoli. Steam the florets for 3 to 4 minutes, then drain and pat dry.
- Mix the filling. Toss the chicken, broccoli, and all of the spices together in a large bowl.
- Add the sauce. Whisk the cream with the softened cream cheese until smooth, then stir it into the filling and spread it in the dish.
- Top and bake. Cover with the cheddar and Parmesan and bake for 25 to 30 minutes until golden and bubbling. Rest for 5 minutes.
