Keto Chicken Broccoli Casserole
An easy Keto Chicken Broccoli Casserole that comes together quickly and tastes just like the chicken and broccoli casserole you remember from your childhood!
This recipe is low carb, sugar free, gluten free, grain free, keto-friendly, and a Trim Healthy Mama S Fuel.
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Keto Chicken Broccoli Casserole
I have been attempting to simplify the recipes I fix for my family.
That does not mean that I never fix a complicated recipe, but I know that my readers are looking for fast and simple!
When you have been at work all day, you don’t feel like coming home and making a complicated meal for your family. You want something simple and easy!
This casserole fits that perfectly!
Instant Pot Chicken Breasts
I used my Instant Pot to cook my chicken breasts, so they were cooked when I was ready to assemble the casserole.
I usually throw two frozen chicken breasts in my Instant Pot, season with salt and pepper, then add 1 cup of water. I process it at 45 minutes on manual pressure, then quick release (or sometimes I will let it naturally release).
(Edited to add: I don’t think it is necessary to process for a full 45 minutes. Recently, I have only been processing for 25-30 minutes, and they are still cooked through.)
After the chicken breasts have cooked, I shred them with my hand mixer.
(Really, just place the cooked chicken breasts in a mixing bowl and use your hand mixer [or stand mixer] to shred them. Be sure to not OVER-mix or they will turn to mush. But mixing for 10-15 seconds seems to work perfectly!)
All of that to say, my Instant Pot is one of my favorite kitchen tools!
(I absolutely love my Instant Pot!) If you do not have an Instant Pot, put it on your wish List!
An easy, Keto Chicken Broccoli Casserole
This dish took maybe 10-15 minutes to prep (including chopping the chicken and broccoli).
Then just mix everything in a big bowl, dump it in your pan, and put it in the oven! It is so simple!
If you do not have fresh broccoli, some of my readers have commented that they used frozen broccoli and it worked just as well.
In addition, chicken thighs work great to replace the chicken breasts in this recipe. You really cannot go wrong!
Sour Cream may be used to replace the mayonnaise, or you could even substitute some of it with greek yogurt to bump up the protein and reduce the calorie count a bit.
This Keto Chicken Broccoli Casserole is definitely a Heavy S for Trim Healthy Mamas, but totally on plan!
I love my Heavy S meals just as much as the next gal, but I am trying to balance them out with other fuel types as well (Hello FP’s and E’s!)
If you need more Trim Healthy Mama FP or E recipes, just click the links below to see all of my recipes in those categories!
Do all these abbreviations sound foreign to you? Check out the Trim Healthy Mama website to learn more!
I like to serve this casserole with a big side salad. Since it already has a vegetable (broccoli) in the casserole itself, I consider the casserole and salad a complete meal!
I also have a few other Low Carb Chicken Casserole recipes, so be sure to check them out!
Low Carb Alfredo Chicken Casserole
Cheesy Chicken Vegetable Casserole
So, what do you need for this Keto Chicken Broccoli Casserole?
3 Cups Shredded Cooked Chicken Breast
5 Cups Chopped Fresh Broccoli
8 oz. Cream Cheese, Softened
1 Cup Sour Cream
1/2 Cup Mayonnaise
1 Teaspoon Garlic Salt
1 Teaspoon Onion Powder
1/2 Teaspoon Basil
1/4 Teaspoon Smoked Paprika
1/4 Teaspoon Rosemary
1/4 Teaspoon Thyme
1 Cup Shredded Cheese
You may like some of my other low carb casseroles!
Low Carb Alfredo Chicken Casserole
Creamy Ham and Broccoli Casserole
Bacon and Eggs Cottage Casserole
Cheesy Chicken Vegetable Casserole
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This easy casserole tastes just like the Chicken and Broccoli Casserole you remember from your childhood!
- 3 Cups Shredded Cooked Chicken Breast
- 5 Cups Chopped Fresh Broccoli
- 8 oz. Cream Cheese Softened
- 1 Cup Sour Cream
- 1/2 Cup Mayonnaise
- 1 Teaspoon Garlic Salt
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Basil
- 1/4 Teaspoon Smoked Paprika
- 1/4 Teaspoon Rosemary
- 1/4 Teaspoon Thyme
- 1 Cup Shredded Cheese I used Mozzarella, but you can use any kind
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Preheat oven to 350.
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In a large mixing bowl, combine all ingredients except shredded cheese.
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Pour mixture into a 9x13 pan and top with 1 cup shredded cheese.
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Bake for 30-35 minutes, or until cheese just starts to brown. (I broiled mine for a couple minutes at the end.)
Did you know the Trim Healthy Mama Sisters have a new cookbook that will be released this Fall? You can get your copy by clicking on the link below!
| Nutrition Facts |
| Amount Per Serving |
|
Calories 530
|
|
% Daily Value
|
|
Total Fat 41g
64%
|
|
Saturated Fat 18g
88%
|
|
Trans Fat 0g
|
|
Cholesterol 140mg
47%
|
|
Sodium 632mg
26%
|
|
Total Carbohydrates 9g
3%
|
|
Dietary Fiber 2g
8%
|
|
Sugars 3g
|
|
Protein 32g
|
|
Vitamin A 27%
Vitamin C undefined%
|
|
Calcium 26%
Iron undefined%
|
Can you use frozen broccoli instead of fresh?
Yes, but it may need to bake a bit longer.
I used frozen and it came out perfectly. Didn’t adjust cooking time at all.
This looks like terrific comfort food for a chilly day!
This looks like total comfort food!
Mmm, tasty comfort food!
Hi, how necessary is the mayonnaise? My boyfriend HATES it, can you taste it in the food?? Would change the taste too much if I didn’t add it?
I don’t think you can taste it – it just helps to make it creamy. I think you could use equal amounts of sour cream.
Avocado mayo is a more nutritious alternative to regular mayo and does not taste at all like mayo! That is what we use and it is delicious ?
Delicious! Browned chicken with some dry Ranch mix & garlic salt. Added some sauteed shallots, dry minced onion, Italian Herbs & more Ranch mix to the wet ingredients. Definitely a keeper!
I’m a big fan of these toss-and-bake casseroles… all you need to make a meal is a simple salad or some steamed veggies, and you’ve got yourself a nice balanced dinner.
It’s too dang hot to turn on the oven right now, but I can see this being a huge lifesaver come the cooler fall weather.
I am excited about this recipe, I am always on the lookout for easy chicken recipes. Thanks for sharing!
Fresh broccoli? Does the broccoli ever cook?should I steam it first?
I do not steam (or cook) mine at all. If you do not like a bit of “crisp” in your broccoli, you can steam it first. I like my broccoli crisp-tender.
I assume the rosemary and thyme is dry, not fresh?
Yes, that is correct.
Can’t wait to try this!
To watch your 50 second video there was a 9 minute car ad. You may want to look in the absorbent amount of ads necessary to watch your videos..
I’m sorry about that – you should be able to skip the ad after 5 seconds. I can talk to my ad company and see if there is a problem.
This is cooking in the oven now and I wanted to share my modification to make it even easier. I cooked two chicken breast in the pressure cooker, then added all the ingredients except broccoli and cheese. Then I used a hand mixed to shred the chicken and mix the ingredients at the same time. So simple and I’m sure it will be tasty!
This looks great! I think I will make it with chicken thighs or a mix of thighs and breasts to add more fat. Thanks for sharing!
The chicken thighs work great!
Would subbing the sour cream for mayo be too much mayo? I don’t have any sour cream and want to make this in the morning.
That would still work fine!
This was delicious, I’ve made it twice! Second time I used chicken thighs cooked with jalapeño pepper and also used the pepper in the cream cheese mixture. Topped it with half pepper jack cheese and mozzarella for a slight bit of heat for our Texas palate!!!!!
That sounds awesome!
Can you make this casserole in a crock pot instead of the oven?
Yes, I would think so, but I rarely use a crockpot, so I do not know how long it would need to cook.
AMAZING!!! The hubby loved it too! Full of flavor and one serving filled me up completely! I added some spinach and used colby jack shredded cheese…and left out the rosemary and thyme because I didn’t have any and it was delicious! Thank you for sharing!
Has anyone ever assembled this casserole ahead of time and froze it for later? How did it turn out?
Hello. Thanks for the recipe. I used ricotta cheese instead of mayo and leftover chicken thighs. I put the meat and skin in food processor to break it down. I also added mild cheddar cheese. This turned out so delicious. Will make this again. I thought I could add a picture but couldn’t. Thanks again.
How many servings are in this dish?
I usually get 6 large servings from a 9×13 dish.