Cheddar Makes Things Better!
We love broccoli cheddar! I mean, who doesn’t?! The combination is delicious and we love finding new ways of incorporating it into our day and making new keto recipes that highlight how great cheddar and broccoli are. 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 usually added into soup recipes. However, one bite of this soup and you will never believe that it is low carb- it just tastes so good!
We’ve also been munching on a yummy side dish that we have been working on improving. It is basically roasted broccoli with melted white cheddar cheese. Slightly different flavor but still the same classic combo. The possibilities with broccoli and cheddar are endless!
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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! A full meal that highlights the taste of broccoli and cheddar just seems like a perfect idea. And, luckily, 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 heavy cream and sour cream used in the recipe. We used chicken breast meat that is also thick and super juicy! However, you can easily use shredded rotisserie chicken or meat pulled off of chicken thighs which are often even more tender than chicken breast. The cheddar cheese and creams soaked right into the chicken and imparted their flavors into the chicken meat well. All that chicken casserole taste you love without any of the usual carbs!
We used frozen broccoli in this recipe but you can easily substitute fresh broccoli as well. Use the same quantity of fresh broccoli but, before you mix it into the casserole ingredients, steam it for a few minutes to soften the vegetable. Place the broccoli florets in a microwave-safe bowl, add about 1/4 cup of water to the bowl, cover with plastic wrap, and microwave for 4 minutes. Once the broccoli has steamed and cooled, toss it in as directed!
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 and some extra flavor thanks to the salty pork. We highly recommend trying this little trick to any casserole!
Cheddar Chicken & Broccoli Casserole
Loved this recipe but looking for a vegetarian option? Check out this keto broccoli casserole from Joy Filled Eats. Cheesy, creamy, and delicious, this dish is perfect if you are in need of a meat-free casserole!
- 20 oz. chicken breast
- 2 tbsp olive oil
- 2 cups broccoli (we used frozen)
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 cup cheddar cheese
- 1 oz. pork rinds
- salt, pepper
- 1/2 tsp paprika
- 1 tsp oregano
- 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!
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!
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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I made this recipe and it was delicious but I nearly didn’t get to taste it because my daughter gobbled up nearly the whole pan. This recipe is a keeper.
Aww, that’s so great to hear! Gotta be quicker next time 🙂
I made it per the recipe, it was easy and tasted great! ( and I am not a great cook)
Any substitutes for pork rinds you can think of?
Crushed nuts would work well too!
Will it work to just omit the chicken and use more broccoli?
I think that would work well! You can also add a few more veggies like cauliflower to make it a mixed veggie casserole 🙂
Is the broccoli amount based on volume or by weight. I cup of broccoli by weight is way for than by volume.
1 cup of broccoli is by volume.
Thanks Vicky I can’t wait to try this new chicken casserole it looks amazing. If you are ever in Arizona Mesa, that is, look me up we can cook together. Plus we have some great hiking out here if you’re into that.
Made this and it was SO good. I added an onion and it was absolutely delicious. Thank you for this amazing receipe 🙂
You’re very welcome <3!
I added some frozen diced onions too. Also added garlic and Tony’s seasoning. I keep shredded rotisserie chicken in 1 lb packages in my freezer. This made this recipe so quick and easy!
I would give this a 9.5 out of 10
Are you able to substitute the sour cream for cream cheese and if so how much? Would I still include the heavy cream?
Sure thing! Add just as much cream cheese as you would sour cream. You may need to add a bit more heavy cream though since cream cheese is much thicker than sour cream.
Have you ever tried this with tuna instead? Thinking about trying it
That’s sounds like it could work wonderfully, Denise 🙂
I wonder if you could freeze this?
I think that should be fine! Try cutting it into portions and freezing them individually, unless you plan to defrost and heat the entire recipe.
I just can’t do shredded chicken (do not like the stringiness). Do you think it would work just as well with chopped or diced chicken? Thanks – looks wonderful.
It’ll work just fine! Chop it up finely and you’re good to go.
Thanks for the quick reply – I’m gonna make it tonight or this weekend because I already have plenty of cooked chicken ready to use!
Great! Let us know how you like it 🙂
Thank you for sharing this – we loved it! I was afraid there was too much heavy cream and almost poured some off. I’m so glad I didn’t – it was perfect as is. I cooked the chicken in the crockpot while I was at work, so this was so easy to make when I got home. I especially liked it because I can serve this to no-low-carb people who will love it too. Thanks again!
Even the high-carb people love this recipe! We’re glad you enjoyed it 🙂
If I use fresh broccoli do you think I should steam it some first?
Hi Ashley! I think if you cut it up into smaller sizes florets, they’ll cook just fine in the casserole. Our frozen broccoli was small and cooked well.
Is this really supposed to be 450°? Seems high. Did you mean 350°?
That’s what we baked it at. We’ve never received any comments regarding the temperature so it’s been replicated without an issue! If you’re concerned, or have an especially strong oven, feel free to bake at a lower temperature for a bit longer.
This looks great, just had a few questions. Do I use boneless chicken? And do I cook the chicken in the oven or stovetop before shredding it?
We cook the chicken on the stove top. We usually debone them and then cook, makes things a bit easier, but it’s personal preference! Some people say the thighs cook more evenly when the bone is still in.
Great recipe — I added chopped cooked bacon and chopped scallions. I also included some parmesan on top with the cheddar and pork rinds. Very nice.
That sounds great! Glad you enjoyed it. 🙂