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Eating a healthy meal that’s also delicious can sometimes seem like an impossible task – but not anymore, thanks to this creamy keto chicken & broccoli casserole!
It is easy to prepare, family-friendly, super delicious and of course it’s also low carb and ketogenic with only 4.1g net carbs per serving!
OTHER SAVORY RECIPES:
Keto Shephards Pie Easy Keto Cheeseburger Muffins Keto German Leek and Cheese Soup Keto Tuna Avocado Balls Keto Chicken Egg Drop Soup Keto Garlic Deviled Eggs
KETO CHICKEN BROCCOLI CASSEROLE INGREDIENTS:
This section is where I share a few suggestions and explanations for the ingredients you’ll need for this recipe.
(You can find the exact amounts needed on the recipe card embedded below this section).
Store-bought shredded cheese often has added potato starch to prevent clumping, which increases its’ carb count. That’s why I recommend buying a cheese block and grating it yourself.
Xanthan gum acts as a keto-friendly thickening agent and will make your cookies softer and chewy (just as cookies should be, in my humble opinion!)
You don’t have to use xanthan gum, you can also use guar gum and locust bean gum in the same ratio. (Depending on what’s easier to find in your region.)
HOW TO MAKE THE KETO CHICKEN BROCCOLI CASSEROLE:
Remove the florets from your broccoli and cut them into bite-sized pieces.
Dice the onion and garlic and then cut the chicken tenderloins into bite-sized pieces.
Set the chopped chicken and the diced onion and garlic aside for now.
Fill a pot with water, add some salt and bring the water to a boil.
Add the broccoli florets to the pot once the water boils.
Boil the broccoli for about 5-7 minutes.
☝︎ Check with a fork if your broccoli is done: prick one of the broccoli florets with a fork - if you can easily stick the fork in and pull it out again, your broccoli is good to go.
Drain the broccoli through a kitchen sieve and set it aside.
Melt a little bit of butter in a large frying pan and sauté the onions for about 5 minutes at medium to high heat until translucent.
After that, add the garlic to the onions and fry it for about 2 minutes.
Add the chicken to the pan as well and fry it for about 5 minutes while stirring constantly.
Set the pan aside.
Preheat your oven to 350°F/180°C.
Start preparing the sauce by dissolving the chicken bouillon in boiling water.
Next, add the heavy cream, salt and pepper and mix well.
Add the xanthan gum to the sauce and whisk thoroughly until the sauce has thickened and no clumps of xanthan gum are left.
☝︎ If you don't have a whisk, a small extra step can help to make sure you won't find any clumps of xanthan gum in your sauce.
Add about 1-2 tablespoons of your sauce into a separate bowl and sprinkle the xanthan gum into the bowl as well.
Mix the small amount of sauce with the xanthan gum and add it back to the rest of the sauce.
Mix again until the rest of the sauce has also thickened.
Fill the chicken and broccoli into a casserole dish and pour the sauce over it.
Stir once again to make sure that the sauce is distributed evenly throughout your dish.
Spread the grated cheese evenly on your casserole and then bake in your preheated oven for about 15 minutes.
Serve your keto chicken broccoli casserole right after it comes out of the oven.
Cover your casserole dish with plastic wrap or fill the rest of your casserole into an airtight container and store it in the fridge, where it will keep for about 3-4 days.
4 servings
1/4 of the casserole
- Amount per serving
- Calories356
- % Daily Value *
- Total Fat 20.9g27%
- Total Carbohydrate 4.1g2%
- Protein 36.7g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Remove the florets from your broccoli and cut them into bite-sized pieces.
Dice the onion and garlic and then cut the chicken tenderloins into bite-sized pieces.
Set the chopped chicken and the diced onion and garlic aside for now.
Fill a pot with water, add some salt and bring the water to a boil.
Add the broccoli florets to the pot once the water boils.
Boil the broccoli for about 5-7 minutes.
☝︎ Check with a fork if your broccoli is done: prick one of the broccoli florets with a fork - if you can easily stick the fork in and pull it out again, your broccoli is good to go.
Drain the broccoli through a kitchen sieve and set it aside.
Melt a little bit of butter in a large frying pan and sauté the onions for about 5 minutes at medium to high heat until translucent.
After that, add the garlic to the onions and fry it for about 2 minutes.
Add the chicken to the pan as well and fry it for about 5 minutes while stirring constantly.
Set the pan aside.
Preheat your oven to 350°F/180°C.
Start preparing the sauce by dissolving the chicken bouillon in boiling water.
Next, add the heavy cream, salt and pepper and mix well.
Add the xanthan gum to the sauce and whisk thoroughly until the sauce has thickened and no clumps of xanthan gum are left.
☝︎ If you don't have a whisk, a small extra step can help to make sure you won't find any clumps of xanthan gum in your sauce.
Add about 1-2 tablespoons of your sauce into a separate bowl and sprinkle the xanthan gum into the bowl as well.
Mix the small amount of sauce with the xanthan gum and add it back to the rest of the sauce.
Mix again until the rest of the sauce has also thickened.
Fill the chicken and broccoli into a casserole dish and pour the sauce over it.
Stir once again to make sure that the sauce is distributed evenly throughout your dish.
Spread the grated cheese evenly on your casserole and then bake in your preheated oven for about 15 minutes.
Serve your keto chicken broccoli casserole right after it comes out of the oven.
Cover your casserole dish with plastic wrap or fill the rest of your casserole into an airtight container and store it in the fridge, where it will keep for about 3-4 days.
Notes
MORE SAVORY RECIPES:
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