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The whole family will love this cheesy Keto Shredded Chicken and Broccoli Casserole! Made with simple ingredients, under 40 minutes, and 2 different ways to make it.
Colder temps always scream comfort food and casseroles to me. Especially healthier casseroles like my low-carb Chile Relleno Casserole, Baked Zucchini Noodle Spaghetti, or Keto Chicken Divan Casserole! What is fantastic about all of these casseroles, is that you’ll never believe they are healthy.
As a nutritionist, I love taking comfort food dishes and creating a lighter variation. All the yummy flavor (hello healthy fats and cheesy goodness), but with some vegetables too. Casseroles also make the best family dinners on a busy weeknight. You can make them in advance and just toss in the oven. Or do some meal prep on the weekend to have everything ready to go with minimal prep!
In this recipe, you will absolutely love the garlic white cheddar sauce. It pairs perfectly with fiber rich broccoli… which shows up in plenty of my easy recipes! I am also giving you some options to bulk up the dinner with cauliflower rice (or regular rice if you prefer a more kid-friendly option).
Reasons you will love this Cheesy Chicken Broccoli Casserole Dinner!
- It’s simple to throw together with a shortcut (rotisserie chicken or meal prepped chicken)
- Creamy and decadent, leaving you satisfied
- Loaded with gut-friendly and fiber rich broccoli
- Versatile! You can enjoy this as is, or with rice, cauliflower rice, or even pasta.
- Make it ahead and enjoy for dinner throughout the week!
- It’s Keto friendly and low-carb
Making this Keto-friendly Broccoli Chicken Casserole
Here are the ingredients you will need:
- Broccoli
- Pre-cooked chicken
- Butter
- Minced garlic
- Cream cheese
- Half and half
- Dijon mustard
- White cheddar
- Black pepper and sea salt
- Rice or cauliflower rice (optional)
We start by bringing the broccoli florets to a boil. We want to get them al dente, a bit softened, but not too much! This will only take about 3 minutes. Place inside a 9×13 casserole dish and toss together with shredded chicken, and cauliflower rice (or rice) if using.
Meanwhile, make your cheesy sauce in a small saucepan. Melt the butter, then add the garlic and saute for 1-2 minutes. Add the cream cheese, half and half, dijon mustard, and salt. Whisk the sauce until smooth and heated through. Pour on top of the broccoli and chicken.
Transfer the casserole to the oven and bake for 20 – 25 minutes, or until bubbly and lightly browned. Serve hot!
Serving/Storing and Making Ahead
Serve this recipe as is, or add in the additional cauliflower rice or rice.
This recipe can be stored in the fridge for up to 1 week and re-heated in the oven at 350 covered in foil, or individual servings in the microwave.
You can also freeze this casserole! Bring to room temperature, then bake in the oven for 20 minutes and covered in foil.
Keto Shredded Chicken and Broccoli Casserole Dinner
Ingredients
- 1 lb Broccoli florets
- 1.5 lb Cooked and shredded chicken breast*
- 1 tbsp Unsalted butter
- 3 cloves minced garlic
- 8 oz Cream cheese or creme fraiche
- 1 cup Half and Half
- 1 tbsp Dijon mustard
- 1 cup Shredded sharp white cheddar
- 1/2 tsp Kosher salt
- Cracked black pepper,, to taste
- 2 cups Cooked rice or cauliflower rice
Instructions
- Preheat the oven to 400 degrees.
- In a large saucepan, boil the broccoli florets until al dente (about 3- 5 minutes). Remove from heat, drain water, and place the broccoli in a 9×13 casserole dish. Toss in the shredded chicken and gently mix. If using rice or cauliflower rice, stir in with the broccoli and chicken.
- Heat a small saucepan to medium low. Once hot, add the butter and garlic. Saute for about 2 minutes, and add the cream cheese, half and half, dijon mustard, and salt. Whisk the sauce until it’s smooth and heated through.
- Pour the sauce over the broccoli and chicken. Top with cheddar cheese. Sprinkle with black pepper.
- Transfer to the oven and bake for 20-25 minutes or until bubbly and browned.
- Serve hot!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We haven’t made this yet but it looks tasty so we are going to give it a try but had a question about the use of cream cheese. The ingredients list states cream cheese or creme fraiche; what would the difference be here in taste? My experience with using blocks of cream cheese in sauces is that it takes a really long time to break down and incorporate and is a pain to use even if you break it up into chunks whereas creme fraiche is much easier since the texture isn’t as dense.
The taste wouldn’t be too different, with the exception that the creme fraiche may taste more decadent as it is a full fat heavy cream. My suggestion with the cream cheese is to let it come to room temperature and heat it up a bit in the microwave so it’s really soft. But either one can work!
I thought this was a good, simple and budget-friendly recipe. I did use a bag of broccoli cuts instead of fresh broccoli, I did include cauliflower rice, and I used chicken thighs. I also used the cheese I had in the house for the topping. That being said, this is a great “base” recipe for what you have on hand and “in this economy” we need that!
You are right, such a budget friendly dish! Glad you enjoyed it.
I loved the recipe. It was perfect for my Keto and leftover shredded chicken.
Our family, which includes picky small children, loved this recipe! Thank you!
the amount of garlic is missing from the recipe – I will use my best judgement as I am making this right now – just thought i would let you know
It’s 2 cloves, thank you for pointing out!
Was a hit with my husband. I only had 1lb of chicken so I used less cream cheese. Reminds me of a casserole my mom used to make but way more flavorful and with cleaner ingredients. Oh also used Trader Joe’s white cheddar/gruyere combo so good. Excellent comfort food recipe Amy!