Keto Chicken Broccoli Casserole

A cozy casserole that always hits the spot! 🥦🧀

Some dinners just call for something warm, creamy, and extra comforting, and this chicken broccoli casserole is exactly that. It’s the kind of meal I love having ready when I want something hearty without spending forever in the kitchen. 🤎

Tender chicken and broccoli are coated in a rich, creamy sauce and finished with a golden layer of melted cheese. It’s filling, family-friendly, and makes such an easy low-carb dinner for those nights when comfort food is calling.

Servings: 8

Ingredients

Creamy Sauce

• 1 tbsp butter (14 g)
• 1 tbsp almond flour (8 g)
• ½ cup heavy cream (120 ml)
• ½ cup chicken broth (120 ml)
• 4 oz cream cheese (113 g), cubed
• ½ cup full-fat sour cream (120 g)
• ¼ cup mayonnaise (60 g)
• 1 tsp garlic powder (3 g)
• ½ tsp smoked paprika (1 g)
• ¼ tsp cayenne pepper (0.5 g)
• Salt and black pepper, to taste

Casserole

• 12 oz broccoli florets (340 g), blanched
• 1 lb cooked chicken (454 g), shredded
• 6 oz Gruyère cheese (170 g), shredded

Directions

Make the Sauce

1. Melt the butter in a medium saucepan over medium heat.
2. Whisk in the almond flour and cook for about 1 minute, stirring constantly.
3. Gradually whisk in the heavy cream and chicken broth. Bring the mixture to a gentle simmer.
4. Add the cream cheese and stir until completely melted and smooth.
5. Remove from the heat. Stir in the sour cream, mayonnaise, garlic powder, smoked paprika, and cayenne.
6. Season with salt and black pepper to taste.

Oven Method

1. Preheat the oven to 350°F (175°C).
2. Arrange the blanched broccoli and shredded chicken in a large baking dish.
3. Pour the creamy sauce evenly over the chicken and broccoli.
4. Sprinkle the Gruyère over the top.
5. Bake for about 20 minutes, until hot, bubbling, and the cheese is melted.

Slow Cooker Method

1. Add the cooked chicken and blanched broccoli to the slow cooker.
2. Pour the prepared sauce over the top and sprinkle with the Gruyère.
3. Cover and cook on Low for about 4 hours, until heated through and the cheese is melted.

Instant Pot Method

1. Select Sauté on the Instant Pot. Melt the butter, then whisk in the almond flour and cook for 1 minute.
2. Add the heavy cream and chicken broth. Bring the mixture to a simmer, then stir in the garlic powder, smoked paprika, cayenne, salt, and pepper.
3. Add the cooked chicken and broccoli and gently toss to coat.
4. Secure the lid and cook on High Pressure for 1 minute, then perform a quick release.
5. Stir in the cream cheese, sour cream, and mayonnaise. Replace the lid and let the mixture sit for a few minutes so the cream cheese can melt.
6. Stir until smooth, then add the shredded Gruyère. Cover again briefly until the cheese melts.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

The casserole can also be frozen after cooking, although the texture of the creamy sauce may change slightly. For the best reheating results, warm it gently over medium-low heat on the stovetop, stirring occasionally to bring the sauce back together.

Make Ahead

You can assemble the casserole up to 1 day ahead, refrigerate it, and bake when ready. You can also cook it in advance and reheat portions as needed.

Macros

Per serving

• Calories: 356 kcal
• Fat: 31 g
• Protein: 14 g
• Total Carbs: 5 g
• Fiber: 1 g
• Net Carbs: 4 g