When the weather cools down or life feels hectic, a cheesy casserole has a way of making everything feel calmer. This Extra Cheesy Chicken Broccoli Keto Casserole does that while still fitting your low‑carb goals. It’s loaded with juicy chicken, tender broccoli, and a rich, creamy cheese sauce that bakes up bubbly and golden on top. There’s no pasta, no rice, and no canned soup—just real ingredients that come together in about 30 minutes of hands‑on time, then finish in the oven while you do something else. Keto casseroles like this are popular because they combine protein, fat, and low‑carb veggies in one pan for an all‑in‑one, macro‑friendly meal.
Many people find that having a few “comfort classics” in their keto rotation makes it easier to stay consistent long‑term. Casseroles are ideal for that because they’re easy to portion, reheat well, and can feed a family or set you up with multiple lunches from a single bake. This particular recipe leans into those benefits: you can assemble it ahead, bake it when you’re ready, and enjoy leftovers that taste just as good the next day. It’s also a great option for introducing friends or family to keto food because it looks and tastes like familiar comfort food—creamy, cheesy, and satisfying—without drawing attention to the fact that there’s no pasta hiding underneath.
Why casseroles work so well on keto
Keto casseroles typically swap high‑carb staples like noodles, potatoes, or rice for low‑carb vegetables such as broccoli, cauliflower, zucchini, or cabbage. That simple change drastically reduces the carbohydrate load while still giving the dish plenty of volume and texture. In this recipe, broccoli becomes the “vegetable base,” bringing fiber, vitamin C, and a subtle flavor that pairs perfectly with chicken and cheese. The creamy sauce uses full‑fat ingredients—cream cheese, heavy cream, and shredded cheese—to provide the fat that makes keto meals satisfying, along with enough protein from chicken to keep hunger stable between meals.
From a practical perspective, casseroles like this support meal planning and batch cooking. They can be assembled in advance, baked once, and portioned out. High‑protein, low‑carb meals are associated with better appetite control and can make it easier to manage calorie intake without feeling deprived, which is one of the reasons they’re common in low‑carb weight‑management approaches.
Ingredients (serves 4–6)
- 3 cups cooked chicken, shredded or chopped (rotisserie works well)
- 4 cups broccoli florets (fresh or briefly steamed if very firm)
- 6 oz (about 170 g) cream cheese, softened
- 1/2 cup heavy cream
- 1/4 cup unsweetened almond milk (or more heavy cream for richer sauce)
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter or olive oil for greasing the dish
This sort of ingredient combo—chicken, low‑carb veg, cream cheese, heavy cream, and shredded cheese—is very typical of keto casseroles because it produces a high‑fat, moderate‑protein, low‑carb profile that lines up with ketogenic guidelines.
Step‑by‑step instructions
- Preheat and prep
Preheat your oven to 375°F (190°C). Grease a medium‑large casserole dish (about 9×9 or similar) with butter or olive oil. - Prepare the broccoli
If using fresh broccoli, chop into bite‑size florets. For a slightly softer texture, you can steam or microwave the broccoli for 2–3 minutes until just tender‑crisp, then drain well. Removing excess moisture helps keep the sauce thick instead of watery. - Combine chicken and broccoli
In a large mixing bowl, add the cooked chicken and broccoli florets. Toss gently so the chicken and vegetables are evenly distributed—this ensures every scoop gets a good mix of both. - Make the creamy cheese sauce
In a separate bowl, whisk together the softened cream cheese, heavy cream, almond milk, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth. If your cream cheese is very firm, you can microwave it for a few seconds or whisk more vigorously to break up lumps. Stir in 1 cup of the shredded cheddar and all of the Parmesan cheese until combined. You should have a thick, pourable sauce. - Combine everything
Pour the cheese sauce over the chicken and broccoli mixture. Use a spatula or large spoon to fold everything together until all the pieces are coated. Transfer the mixture into the greased casserole dish and spread it into an even layer. - Add the cheesy topping
Sprinkle the remaining 1/2 cup of shredded cheddar evenly over the top. This creates a bubbly, golden crust as the casserole bakes. - Bake
Bake in the preheated oven for about 20–25 minutes, or until the casserole is hot throughout and the cheese on top is melted and lightly browned. If you want extra color, you can switch to broil for the final 2–3 minutes—just watch closely so it doesn’t burn. - Rest and serve
Remove from the oven and let the casserole sit for 5–10 minutes. This helps it set slightly, making it easier to slice and serve. Garnish with chopped parsley or chives if you like. Serve hot, straight from the dish.
Tips for success
- Drain any liquid from cooked chicken and pre‑cooked broccoli so excess moisture doesn’t thin the sauce.
- Use freshly grated cheese if possible; it melts more smoothly than many pre‑shredded cheeses that contain anti‑caking agents.
- Taste the sauce before mixing it into the chicken and broccoli so you can adjust salt and seasonings to your preference.
- For extra flavor, you can add a pinch of smoked paprika or Italian seasoning to the sauce.
Variations to mention on your blog
One strength of keto casseroles is how easy they are to adapt. You can suggest:
- Swapping broccoli for a mix of broccoli and cauliflower for different texture.
- Adding cooked bacon or crumbled sausage for a “loaded” version.
- Using different cheeses like mozzarella, Gruyère, or pepper jack to change the flavor profile.
Guides covering keto casseroles often highlight this customization—once readers understand the base (protein + low‑carb veg + creamy sauce + cheese), they can riff on it endlessly.
FAQs for your readers
- Can I make this ahead?
Yes. Assemble the casserole, cover, and refrigerate for up to a day before baking. When ready to cook, you may need to add a few extra minutes to the bake time since it will be starting cold. - Does it freeze well?
Many chicken‑and‑cheese casseroles can be frozen after baking and cooling completely. Suggest freezing in portioned containers for quick future meals, then reheating in the oven or microwave until hot. - Is this casserole suitable for strict keto?
The main ingredients—chicken, broccoli, cream cheese, heavy cream, and cheese—are all common in strict keto recipes. Readers tracking macros can plug the ingredients into a calculator, but recipes like this are typically low in net carbs per serving. - What can I serve it with?
For a full plate, they can pair a scoop of casserole with a simple green salad or extra roasted low‑carb veggies, but it’s also filling enough to stand alone as a one‑dish meal.
