We love broccoli cheddar! The combination is delicious and we love finding new ways of incorporating it into our day. We recently made a yummy Broccoli Cheddar Soup that will give even Panera Bread a run for its money. It’s creamy and thick, without all the added carbs that come from flour added.
We’ve also been munching on a yummy side we’re improving on that’s basically roasted broccoli with melted white cheddar cheese. Slightly different flavor but still the same classic combo.
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For this low carb dinner recipe, we decided to take these two classic flavors and combine them in a Cheddar Chicken and Broccoli Casserole! The results were amazing, but that’s to be expected with a combo like broccoli cheddar. The inside of the casserole was juicy and moist thanks to the creams. The chicken, though we used breast meat, was super juicy! The cheddar and creams soaked right into the chicken and added their flavors.
We decided to add an interesting twist to the chicken and broccoli casserole by adding crushed pork rinds as the top layer. We usually use pork rinds as a coating for things like Low Carb Chicken Parmesan, so we’re using to crushing them. This time, we decided to just sprinkle them on and let them bake and crisp up. This was a great addition to the casserole which played really nicely off the soft and juicy inner casserole. You get that crunch and the juicy finish. We highly recommend trying this little trick to any casserole!
Preheat your oven to 450°F. If you're using fresh broccoli, set it to steam or boil for a few minutes to get it softer a bit quicker. We used frozen broccoli for this recipe and it turned out great without any precooking.
If you haven’t shredded your chicken, simply cook the chicken breasts in an oiled pan and use 2 forks to pull the chicken apart into more bite sized pieces.
In a deep mixing bowl, combine shredded chicken, frozen broccoli florets, olive oil and sour cream. Mix to combine thoroughly.
Place your chicken and broccoli into a greased 8x11 inch baking dish. Spread them into an even layer, pressing firmly. The casserole should be slightly packed.
Drizzle heavy cream over the entire layer. Add your seasonings of choice in this step as well. Salt, pepper, paprika and oregano will work very well for this recipe.
Add a cup of shredded cheddar cheese to the top of your casserole all the way up to the edges.
Into a ziploc bag, add 1 oz. of pork rinds and crush them with either your hands or a rolling pin. Add these crushed pork rinds over the shredded cheese for a crispy casserole top.
Bake for about 20-25 minutes. The entire casserole should be bubbling slightly and the edges brown. Serve with a side of marinara sauce and enjoy!
We provide nutritional information for our recipes as a courtesy to our readers. The data is calculated using the MyFitnessPal app. We remove fiber and sugar alcohols, including erythritol, from the final carbohydrate count since they do not affect blood glucose levels in most individuals. We try to be as accurate as possible but we encourage you to calculate nutritional information on your own.
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb dinner recipes to learn to make more delicious and healthy meals!
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This recipe was made with love by our amazing readers!
Vicky started Tasteaholics in 2015 with her boyfriend, Rami, hoping to document all their low carb cooking adventures. She lives in NYC and her favorite food is steak and lava cake. She enjoys photography, travel, cooking, working out, cats & Harry Potter. She loves sharing her knowledge, cooking tips and creative dishes with all of Tasteaholics’ readers.