Comfort food gets a low-carb makeover with this perfect weeknight winner: the Keto Chicken and Broccoli Casserole Recipe. It’s creamy, cheesy, and packed with tender chicken and vibrant broccoli, making it a go-to for cozy dinners or meal prep that feels like a treat. Trust me, it’s one of those dishes you'll want on repeat when you’re craving something warm and satisfying but still want to keep it keto-friendly.
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Why You’ll Love This Keto Chicken and Broccoli Casserole Recipe
This casserole nails the balance between creamy richness and fresh, bright broccoli in every bite. Whether you’re new to keto or just craving a comforting dinner, its simple ingredients and easy assembly mean you’ll have a hearty dish ready without fuss.
- Texture you want: Creamy, cheesy filling with tender chicken and just-steamed broccoli that’s not mushy.
- Flavor that pops: Garlic and Italian seasoning add savory depth, while Parmesan topping gives a toasty, nutty finish.
- Everyday ingredients: Uses staples you likely have on hand—heavy cream, mozzarella, mayonnaise, and herbs.
- Works for any night: Make it in advance for easy reheating or whip it up fresh for a cozy family dinner.
Ingredient Spotlight
Each key ingredient plays a crucial role in making this Keto Chicken and Broccoli Casserole Recipe sing. Understanding the why behind your choices will help you make it perfectly every time—and give you ideas for smart swaps.
- Chicken: Cooked, shredded or diced chicken is your protein base; leftover rotisserie chicken works beautifully here.
- Broccoli: Steamed just until bright green and tender-crisp to avoid soggy casserole texture.
- Heavy cream: Provides luscious creaminess without carbs—don’t swap with milk to keep it keto-friendly.
Seasonality & Sourcing
For the best Keto Chicken and Broccoli Casserole Recipe, choose fresh, bright green broccoli in season—spring and fall are ideal. If fresh isn’t available, frozen broccoli is a handy backup; just steam it properly to avoid excess water. Rotisserie chicken saves time and adds flavor but cooking your own means controlling seasoning. I like buying organic or free-range chicken when possible for taste peace of mind without breaking the bank.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 350°F (175°C). While it warms up, steam the broccoli until it’s tender but still has a little snap—about 3-4 minutes. Overcooked broccoli can turn mushy once baked, and undercooked will feel rough in the casserole. Avoid overcrowding the pot when steaming for even results. Then, shred or dice your cooked chicken so it mixes evenly with the other ingredients.
Step 2 — Cook & Build Flavor
In a large bowl, combine the shredded chicken, steamed broccoli, heavy cream, shredded mozzarella, mayonnaise, minced garlic, Italian seasoning, salt, and pepper. Mix everything gently but well so the creamy ingredients coat the chicken and broccoli completely. This step builds the flavor foundation, so taste a little mixture and adjust seasoning if needed—sometimes a pinch more salt brings everything alive.
Step 3 — Finish & Rest
Transfer the mixture into a greased 9×9-inch baking dish, spreading it evenly. Sprinkle grated Parmesan cheese over the top for that gorgeous golden crust. Bake for 25-30 minutes until the casserole is bubbly and the cheese is toasty and browned. Once out of the oven, let it rest for about 5 minutes before serving—this helps the casserole set and makes it easier to slice. You’ll notice those cozy flavors deepen as it cools slightly.
Troubleshooting Keto Chicken and Broccoli Casserole Recipe
If your casserole turns out too dry, consider adding a splash a little more heavy cream or a dollop of cream cheese next time for extra moisture. If it feels bland, increase your Italian seasoning slightly or add a bit more garlic—you want that savory punch to shine through. For soggy broccoli, steam carefully and drain thoroughly before mixing with other ingredients. Remember, a dry or watery casserole is almost always a matter of balancing liquid and proper steaming.
Pro Tips
Trust me, the subtle details make all the difference with this Keto Chicken and Broccoli Casserole Recipe. From seasoning to baking, these tips keep your dish reliably delicious and stress-free.
- Heat control: Keep the oven steady at 350°F to avoid drying out the casserole or burning the cheese topping.
- Timing window: Don’t rush it—letting the casserole rest post-bake helps flavors meld and improves slicing.
- Make-ahead move: Assemble the casserole and refrigerate uncovered for up to 24 hours before baking to deepen flavor.
- Avoid this pitfall: Don’t oversteam broccoli—it should be tender, not mushy, for the perfect bite.
Variations & Substitutions
If you want to tweak this Keto Chicken and Broccoli Casserole Recipe, I recommend trying smoked chicken for a flavor twist or swapping mozzarella with sharp cheddar for a bolder taste. For dairy-free needs, use coconut cream and dairy-free cheese alternatives, but be mindful it changes the texture a bit. You can also swap broccoli for cauliflower if you prefer a milder veggie or want to change things up seasonally.
Great Debates
Butter versus oil often comes up when prepping the casserole dish or sautéing ingredients. I go with a little butter for that rich, slightly nutty flavor that complements creamy dishes beautifully. But a neutral oil like avocado works fine and keeps it lighter in flavor. In the end, it’s about what you enjoy and what your diet allows—either choice won’t make or break this casserole.
Make-Ahead, Storage & Freezing
You can assemble this Keto Chicken and Broccoli Casserole Recipe a day ahead and refrigerate it, then bake fresh for dinner. Leftovers keep well in an airtight container for 3-4 days in the fridge. To freeze, bake first, then cool completely and freeze in portions. Thaw overnight in the fridge and reheat gently in the oven to keep the texture intact. Avoid microwaving too long or it gets watery.
Yield & Conversions
This recipe serves about 4 people generously. To double it, use a 9x13-inch baking dish and bake an extra 10 minutes, checking for bubbling and browning. For half the batch, a smaller dish like an 8x8 inch will work, adjusting bake time slightly down. Metric conversions: 2 cups chicken ~ 300g, 2 cups broccoli ~ 180g, 1 cup heavy cream ~ 240ml, 1 cup mozzarella ~ 112g, ½ cup mayonnaise ~ 120g.
Serving Ideas & Pairings
This casserole pairs wonderfully with a crisp green salad dressed in lemon vinaigrette to cut through the richness. For more veggies, roasted asparagus or sautéed spinach work well. If you want an extra touch, top your casserole with fresh chopped herbs like parsley or basil for brightness. A side of keto-friendly garlic bread can be a nice indulgence when the mood strikes.
FAQs
Yes! Just thaw and steam the frozen broccoli properly to remove extra moisture before mixing it into the casserole to avoid sogginess.
Absolutely. You can prepare it ahead and refrigerate, then bake it fresh or reheat leftovers, making it a great low-carb comfort meal on busy days.
You can, but mayonnaise adds creaminess and moisture differently than sour cream. Sour cream might make it tangier and slightly less rich.
Ensure you use enough heavy cream and mayonnaise to keep it moist. Also, avoid overbaking and let it rest after baking to let the moisture redistribute.
Notes, Tools & Special Equipment
You’ll want a 9x9-inch baking dish for this Keto Chicken and Broccoli Casserole Recipe to get even cooking and golden edges. A steamer basket or insert makes broccoli steaming foolproof. Using a mixing bowl with high sides helps prevent spills when combining ingredients. If you want to check your oven’s accuracy, a countertop oven thermometer can be handy, especially for consistent results on this kind of bake.
PrintPrintable Recipe 📖
Keto Chicken and Broccoli Casserole Recipe
A creamy and delicious Keto Chicken and Broccoli Casserole that's perfect for a low-carb dinner. This easy-to-make casserole combines tender chicken, steamed broccoli, rich cheeses, and Italian seasoning for a comforting, satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or diced
- 2 cups broccoli florets, steamed
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup mayonnaise
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt to taste
- Black pepper to taste
- ½ cup grated Parmesan cheese (for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the casserole later.
- Mix Ingredients: In a large bowl, combine the cooked chicken, steamed broccoli, heavy cream, shredded mozzarella cheese, mayonnaise, minced garlic, Italian seasoning, salt, and pepper. Stir everything together until well blended.
- Prepare Baking Dish: Grease a 9×9-inch baking dish lightly to prevent sticking. Then pour the chicken and broccoli mixture into the dish, spreading it out evenly.
- Add Topping: Sprinkle the grated Parmesan cheese evenly over the top of the casserole for a golden crust once baked.
- Bake: Place the casserole in the preheated oven and bake for 30 minutes until bubbly and the top is golden brown.
- Cool and Serve: After baking, let the casserole cool for a few minutes before serving to allow it to set and enhance the flavors.
Notes
- Use fresh or frozen broccoli florets; just be sure to steam until tender before mixing.
- Shredded rotisserie chicken works well for convenience.
- If you prefer a thicker casserole, reduce the heavy cream slightly.
- Substitute mayonnaise with Greek yogurt for a lighter alternative.
- For extra flavor, add a pinch of red pepper flakes or a dash of smoked paprika.
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