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Keto Chicken Broccoli Casserole Recipe with Cheese – Tasty & Filling
![Keto Creamy Chicken Broccoli Casserole Recipe](https://www.myketokitchen.com/wp-content/uploads/2019/03/Keto-Creamy-Chicken-Broccoli-Casserole-Recipe.jpg)
Keto Chicken Cheese Broccoli Casserole Ingredients
![Keto Creamy Chicken Broccoli Casserole Ingredients](https://www.myketokitchen.com/wp-content/uploads/2019/03/Keto-Chicken-Broccoli-Casserole-Ingredients.jpg)
- 1 pound of Broccoli, cut into florets
- 1 Rotisserie Chicken, meat shredded (approximately 700g/1.5lbs)
- 8 ounces of Cream Cheese
- ¾ cup of Heavy Cream
- ½ cup Unsweetened Almond Milk
- 1 tablespoon of Dijon Mustard
- 1 teaspoon of Garlic Powder
- ½ teaspoon of Salt
- ¼ teaspoon of Pepper, ground
- ¼ cup of Fresh Basil, chopped
- 1 cup Cheddar Cheese, shredded
How to Make Keto Chicken Cheese & Broccoli Casserole
![How to make Keto Creamy Chicken Broccoli Casserole](https://www.myketokitchen.com/wp-content/uploads/2019/03/How-to-make-Keto-Creamy-Chicken-Broccoli-Casserole.jpg)
- Preheat your oven to 200C/390F.
- Place a saucepan of water over high heat and boil the broccoli florets until al dente. Drain well and add to a large mixing bowl along with the shredded chicken.
- In a small saucepan, add the cream cheese, cream, almond milk, mustard, garlic, salt and pepper and place over low heat. Whisk until the sauce is smooth.
- Pour the warm sauce into the broccoli and chicken mixture, add the basil, and mix well.
- Pour the mixture into a casserole dish and top with the shredded cheese.
- Bake in the oven for 20-30 minutes, until warmed through and the cheese has browned.
- Serve immediately.
![keto chicken and broccoli casserole bake with cheese](https://www.myketokitchen.com/wp-content/uploads/2019/03/chicken-broccoli-casserole-cheese-bake-500x500.jpg)
Keto Chicken Cheese Broccoli Casserole
This Keto Creamy Chicken Broccoli Casserole recipe is super easy to throw together. It’s rich, “Cheesy and Quick Dinner” for a weeknight feast!4.99 from 532 votes Print Pin EmailCourse: Dinner, Main CourseCuisine: American, AustralianPrep Time: 10 minsCook Time: 25 minsTotal Time: 35 minsServings: 8 servesCalories: 416kcalAuthor: Gerri
Ingredients
- 1 pound broccoli cut into florets
- 1 rotisserie chicken meat shredded
- 8 ounces cream cheese
- 3/4 cup heavy cream
- 1/2 cup unsweetened almond milk
- 1 tablespoon dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper ground
- 1/4 cup fresh basil chopped
- 1 cup cheddar cheese shredded
Instructions
- Preheat your oven to 200C/390F.
- Place a saucepan of water over high heat and boil the broccoli florets until al dente. Drain well and add to a large mixing bowl along with the shredded chicken.
- In a small saucepan, add the cream cheese, cream, almond milk, mustard, garlic, salt and pepper and place over low heat. Whisk until the sauce is smooth.
- Pour the warm sauce into the broccoli and chicken mixture, add the basil, and mix well.
- Pour the mixture into a casserole dish and top with the shredded cheese.
- Bake in the oven for 20-30 minutes, until warmed through and the cheese has browned.
- Serve immediately.
Nutrition
Serving: 250g | Calories: 416kcal | Carbohydrates: 6g | Protein: 31g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 160mg | Sodium: 696mg | Potassium: 506mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1280IU | Vitamin C: 50.8mg | Calcium: 204mg | Iron: 1.2mg