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Keto Chicken Broccoli Casserole Recipe

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★★★★

3.9 from 46 reviews

This Keto Chicken Broccoli Casserole is a creamy, flavorful low-carb dish perfect for a quick weeknight dinner or meal prep. Featuring tender shredded chicken, blanched broccoli, and a rich cheese sauce made with cream cheese, sour cream, and Gruyere, it’s a satisfying comfort food that fits perfectly into a keto lifestyle. You can prepare it in the oven, slow cooker, or Instant Pot, making it versatile and easy to customize to your preferred method.

Ingredients

Scale

Sauce Ingredients

  • 1 tablespoon butter
  • 1 tablespoon almond flour
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 4 ounces cream cheese (cubed)
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • Salt and Pepper (to taste)

Main Ingredients

  • 12 ounces broccoli florets (blanched)
  • 1 pound chicken (cooked and shredded)
  • 6 ounces Gruyere cheese

Instructions

  1. Make the roux and sauce: Melt butter in a medium saucepan over medium heat. Add almond flour and whisk constantly for 1 minute until combined and slightly toasted.
  2. Add liquids and melt cream cheese: Slowly stir in heavy cream and chicken broth, bringing the mixture to a gentle simmer. Add the cubed cream cheese and continue cooking until fully melted and smooth.
  3. Season and finish sauce off heat: Remove the saucepan from heat. Stir in sour cream, mayonnaise, garlic powder, smoked paprika, and cayenne pepper. Season with salt and pepper to taste, mixing until well combined.
  4. Oven method preparation: Preheat your oven to 350°F (175°C). In a large baking pan, combine the blanched broccoli and shredded chicken. Pour the prepared sauce evenly over the mixture and top with shredded Gruyere cheese.
  5. Bake: Bake in the preheated oven for 20 minutes, or until the casserole is bubbly and the cheese is melted and slightly golden.
  6. Slow cooker method: Add broccoli, shredded chicken, and sauce to the slow cooker. Top with Gruyere cheese. Cook on low for approximately 4 hours until heated through and cheese is melted.
  7. Instant Pot method – initial sauté: Set Instant Pot to sauté. Melt butter and whisk in almond flour for 1 minute. Stir in heavy cream and chicken broth, bring to a simmer, then add garlic powder, smoked paprika, and cayenne pepper. Season with salt and pepper.
  8. Instant Pot pressure cook: Stir in cooked chicken and blanched broccoli, mixing well. Set Instant Pot to high pressure for 1 minute, then perform a quick release.
  9. Finish sauce and cheese in Instant Pot: Stir in cream cheese, sour cream, and mayonnaise. Seal the lid and let sit off heat until cream cheese melts completely. Stir to combine, add shredded Gruyere cheese on top, replace the lid and let sit until cheese melts before serving.

Notes

  • Blanching the broccoli before adding to the casserole ensures it cooks evenly and stays tender-crisp.
  • You can substitute Gruyere with other melting cheeses like mozzarella or cheddar if preferred.
  • Use cooked chicken from rotisserie, baked, or boiled for convenience.
  • Adjust the seasoning to taste—more smoked paprika or cayenne can add additional smoky or spicy flavor.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the microwave or oven.
  • This recipe can be made dairy-free by replacing cream cheese, sour cream, and Gruyere with suitable dairy-free alternatives.

Keywords: Keto chicken casserole, low carb chicken broccoli casserole, creamy chicken casserole, keto dinner, healthy chicken recipe, broccoli casserole, low carb comfort food

Find it online: https://foodiecara.com/keto-chicken-broccoli-casserole-recipe/