Description
This creamy Keto Chicken Casserole is the ultimate low-carb comfort food — tender chicken, fresh broccoli, and a rich cheese sauce topped with a crunchy “crumb” layer that tastes even better than breadcrumbs. Perfect for family dinners or meal prep!
Ingredients
2 cups cooked shredded chicken (rotisserie or homemade)
3 cups broccoli florets, blanched and drained
4 oz cream cheese, softened
¼ cup ranch dressing
¼ cup heavy cream
2 tbsp sour cream
½ tsp chicken bouillon powder
1 ½ cups shredded cheddar cheese, divided
½ cup crushed pork rinds (optional topping)
Salt and pepper to taste
Instructions
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Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
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Blanch broccoli: Boil for 2 minutes, drain, and pat dry completely.
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Make the sauce: In a bowl, whisk together softened cream cheese, ranch, heavy cream, sour cream, and bouillon until smooth.
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Combine: Add shredded chicken and broccoli. Stir until coated.
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Assemble: Spread mixture into prepared dish. Sprinkle with 1 cup shredded cheese.
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Top it off: Add crushed pork rinds and remaining cheese on top.
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Bake: Place in oven for 25–30 minutes or until golden and bubbly.
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Serve: Let cool slightly before serving — enjoy the creamy, cheesy goodness!
Notes
Make sure the cream cheese is softened before mixing to avoid lumps.
Don’t skip drying the broccoli — extra water will thin the sauce.
Feel free to customize the topping: parmesan, almond flour, or crushed nuts all add great crunch.
Leftovers taste even better the next day as the flavors blend together.
- Prep Time: 15 min
- Cook Time: 30 min
- Method: Baking
- Cuisine: American