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Fresh broccoli and shredded chicken baked in cheesy goodness, has great flavor and lots of healthy fats!
This casserole is such an easy and delicious Low Carb dinner! You can use rotisserie chicken, as a time-saver and even prepare ahead of time, then bake off later.
What’s really great about casseroles is they don’t take much time or effort to prepare, and often make a fair amount of servings! I always hears from people who struggle with meal prepping and casseroles are great for this!
This is also a great dinner to make last minute, if you are short on time. It takes just a few minutes to put together, then stick it in the oven and bake! You will have a hearty meal that really hits the spot and makes great Low Carb comfort food!
How to Make Keto Chicken & Broccoli Casserole
Ingredients
16 ounces chicken breast, shredded
4 cups broccoli florets, cut into small pieces
2 cups shredded mozzarella cheese
1 cup Heavy Cream
1 cup Mascarpone Cheese
1 cup parmesan cheese, cubed
3 cloves garlic
1/2 teaspoon garlic salt
1/2 teaspoon salt
2 teaspoons dried parsley
1/2 teaspoon ground pepper
Preparation
Preheat oven to 375F.
Add the cubes of parmesan to into the bowl of a food processor and pulse until coarsely grated.
Add all the remaining ingredients except the chicken, broccoli and mozzarella cheese and mix until well combined and thickened, to make the sauce.
In a separate bowl, add in the chicken, broccoli and mozzarella cheese (reserving 1 cup for the topping).
Spoon the sauce over the top and mix until everything is well coated.
The sauce will be very thick, so you might think you won’t have enough liquid, but trust me it’s plenty! Transfer to a greased 9 X 12 casserole dish. Add the reserved cup of mozzarella cheese over the top.
Bake for 40-50 minutes or until the broccoli is tender and the cheese is golden.
Allow to cool slightly before cutting into and serving.
More great Keto and Low Carb casseroles…
Chicken Parmesan Casserole
Loaded Creamy Cauliflower Casserole
Chicken Cordon Bleu Casserole
Easy Sausage and Pepper Breakfast Casserole
Chicken Florentine Casserole
Chicken Alfredo Casserole
Chicken and Broccoli Casserole - Keto and Low Carb
INGREDIENTS
- 16 ounces chicken breast shredded
- 4 cups broccoli florets cut into small pieces
- 2 cups shredded mozzarella cheese
- 1 cup Heavy Cream
- 1 cup Mascarpone Cheese
- 1 cup parmesan cheese cubed
- 3 cloves garlic
- 1/2 teaspoon garlic salt
- 1/2 teaspoon salt
- 2 teaspoons dried parsley
- 1/2 teaspoon ground pepper
PREPARATION
- Preheat oven to 375F.
- Add the cubes of parmesan to into the bowl of a food processor and pulse until coarsely grated.
- Add all the remaining ingredients except the chicken, broccoli and mozzarella cheese and mix until well combined and thickened, to make the sauce.
- In a separate bowl, add in the chicken, broccoli and mozzarella cheese (reserving 1 cup for the topping).
- Spoon the sauce over the top and mix until everything is well coated. The sauce will be very thick, so you might think you won't have enough liquid, but trust me it's plenty!
- Transfer to a greased casserole dish and add the reserved cup of mozzarella cheese over the top.
- Bake for 40-50 minutes or until the broccoli is tender and the cheese is golden. Allow to cool slightly before cutting into and serving.
How do these casseroles freeze when there is mayonnaise and cheese sauce and or sour cream? I’d like to portion out separate servings to freeze as it is only my husband and I…but not sure if some of these casseroles will separate when there is dairy involved after freezing. Have you done this? Frozen your portioned out leftovers? Thanks in advance.
Hi Jody,
Yes, I freeze almost all my casseroles, so I have a few portions on hand for later. They freeze, thaw and reheat perfectly! And honestly, some of them taste even better after they are reheated. I hope that helps!
Absolutely delicious!! My family loved this! The golden brown top is the best part
Hi Elizabeth,
Glad to hear your family loved it! And I agree, that golden melted cheese is really the best part!
I made this last night with chicken thighs that were already deboned and skinned. It’s what my husband bought by mistake. I boiled them in chicken bone broth for about an hour and shredded them for the recipe. It was OUTSTANDING. We will be using this recipe over and over. It’s outrageously delicious. Didn’t change anything in the recipe. It’s perfect.
Hi Joyce, it sounds like a very happy mistake! Using chicken thighs is even better for Keto, due to the higher fat content, not to mention they are more tender! I’m so glad you enjoyed it, thanks for taking the time to let me know 🙂
16 oz chicken by weight or volume?
It’s by weight.