Keto Chicken Cheese Broccoli Casserole Recipes

KETO CHICKEN AND BROCCOLI CASSEROLE

Keto Chicken and Broccoli Casserole image

Sometimes, I overestimate what my family will eat. No worries, a casserole will help use up those leftovers! You may use any combination of cooked chicken--dark and white, all dark, or all white. I used chicken thighs. Add some leftover cooked broccoli and some pantry items, and you are there. It's a 'keto' recipe, to boot!

Provided by Bibi

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 55m

Yield 12

Number Of Ingredients 10

Ingredients

1 tablespoon extra virgin olive oil
2 ½ cups cooked chicken, cut into bite-sized pieces
3 cups chopped, cooked broccoli
¼ cup sliced almonds
4 tablespoons butter
1 cup heavy cream
½ (8 ounce) package cream cheese, cut into 1-inch cubes
4 ounces grated sharp Cheddar cheese
salt and ground black pepper to taste
¾ cup crushed pork rinds

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Pour olive oil into a 9x13-inch baking dish and spread all over the bottom and sides. Place cooked chicken in a single layer in the bottom of the dish. Distribute cooked broccoli evenly over the chicken and sprinkle with almonds.
Melt butter in a saucepan over medium heat. Add cream; cook and stir for 1 to 2 minutes. Stir in cream cheese pieces until melted and smooth, 2 to 3 minutes. Add Cheddar cheese and stir until melted, 2 to 3 minutes. Season with salt and pepper. Pour sauce over chicken, broccoli, and almonds; top with crushed pork rinds.
Bake in the preheated oven until sauce is bubbly, 25 to 30 minutes.

Nutrition Facts : Calories 353.4 calories, Carbohydrate 4.1 g, Cholesterol 100.5 mg, Fat 29.6 g, Fiber 1.5 g, Protein 20.1 g, SaturatedFat 14.4 g, Sodium 270.7 mg, Sugar 0.7 g

KETO CHICKEN CHEESE BROCCOLI CASSEROLE

Keto Chicken Cheese Broccoli Casserole image

This Keto Creamy Chicken Broccoli Casserole recipe is super easy to throw together. It's rich, "Cheesy and Quick Dinner" for a weeknight feast!

Provided by Gerri

Categories Dinner Main Course

Time 35m

Number Of Ingredients 11

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)

Steps:

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 Facts : ServingSize 250 g, Calories 416 kcal, Carbohydrate 6 g, Protein 31 g, Fat 30 g, SaturatedFat 15 g, Cholesterol 160 mg, Sodium 696 mg, Fiber 2 g, Sugar 2 g

KETO CHICKEN-BROCCOLI CASSEROLE

Keto Chicken-Broccoli Casserole image

Following the keto diet, this casserole is cheesy, creamy, and easy to prepare. Any cheese can be used and any cut of chicken. I prefer chicken thighs because I find them more flavorful. The choice is yours.

Provided by Yoly

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons butter
½ (8 ounce) package cream cheese, softened
½ cup shredded Gouda cheese
¼ cup mayonnaise
¼ cup chicken broth
2 tablespoons dry ranch dressing mix (such as Hidden Valley Ranch®)
2 cups chopped cooked broccoli
1 ¾ cups diced cooked chicken
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups shredded sharp Cheddar cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a large skillet over medium heat. Whisk in cream cheese, Gouda cheese, mayonnaise, chicken broth, and ranch dressing mix. Reduce heat to low and cook, stirring constantly, until completely incorporated, 4 to 5 minutes. Stir in broccoli, chicken, salt, and pepper until combined. Transfer to a casserole dish and top with Cheddar cheese.
Bake in the preheated oven until cheese is melted and broccoli-chicken mixture is heated through, about 25 minutes. Switch the oven to broil, and cook until cheese starts to brown, 2 to 4 minutes.

Nutrition Facts : Calories 428.6 calories, Carbohydrate 6.3 g, Cholesterol 107.4 mg, Fat 35.1 g, Fiber 1.7 g, Protein 22.4 g, SaturatedFat 16.8 g, Sodium 846.1 mg, Sugar 1.3 g

KETO CHICKEN, BROCCOLI AND CHEESE CASSEROLE

Keto Chicken, Broccoli and Cheese Casserole image

For anyone who adores the marriage of chicken and cheese, it's a match made in heaven, with tiny broccoli florets to help balance the rich and creaminess of the dish.

Provided by Marley (Sister Sidekick)

Yield 10 servings

Number Of Ingredients 14

Ingredients

4 boneless, skinless chicken breasts (about 3 lbs)
3 medium heads broccoli, cut into 1" to 1 1/2" florets (approx. 9 cups of raw, cut broccoli)
1 cup sour cream
1 cup block cream cheese, (8 oz package) softened
1/2 cup mayonnaise
1 egg, beaten
2 cups cheddar cheese, shredded (8 oz bag), divided (1 1/2 cups + 1/2 cup for topping)
2 cups mozzarella cheese, (8 oz bag) divided, (1 1/2 cups + 1/2 cup for topping)
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1 teaspoon instant chicken bouillon powder (can substitute with one crushed bouillon cube)
1/2 cup hot water

Steps:

Place chicken breasts in a large pot and pour in enough water to cover the breasts. Salt the water. Place over medium/high heat, bring to a boil, then reduce heat to low and simmer until no longer pink, about 40 minutes. Allow chicken to cool, then shred it into small pieces. Set aside.
Meanwhile, preheat the oven to 350 degrees. Grease a 13x9 inch baking dish with butter or non-stick cooking spray.
Add a few pinches of salt to the broccoli florets and steam until crisp-tender using your favorite method. Once cooked, drain to remove excess moisture, set aside.
In a large bowl, using a hand mixer, blend sour cream, softened cream cheese, mayonnaise, egg, and spices (salt through pepper) until thoroughly combined. Dissolve bouillon in 1/2 cup of hot water and beat into the mixture. Now add 1 1/2 cups each cheddar and mozzarella, mix well. Lastly, add the shredded chicken, stir to combine.
Spread about 1/4 of the chicken mixture into an even layer on the bottom of your greased baking dish. Make a second layer using the broccoli, followed by the rest of the chicken mixture. Top with remaining cheese.
Bake for 45 minutes. Let stand 5 minutes before serving.

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