This easy keto chicken casserole is creamy, cheesy, and packed with tender chicken, broccoli, and plenty of savory flavor. It’s a comforting low-carb dinner that’s simple enough for a busy weeknight and hearty enough to satisfy the whole family.
Everything comes together in one baking dish, making this an especially convenient recipe when you want a homemade dinner without a lot of cleanup.
The creamy sauce, melted cheese, tender chicken, and roasted broccoli make every bite comforting while keeping the casserole low in carbohydrates.
Why You’ll Love This Easy Keto Chicken Casserole
- Low in carbohydrates
- High in protein
- Easy one-dish dinner
- Creamy and cheesy
- Great for meal prep
- Family-friendly
- Uses simple ingredients
- Ready in about 40 minutes
- Excellent for busy weeknights
Ingredients
- 3 cups cooked chicken, shredded or chopped
- 3 cups fresh broccoli florets
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 3 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
How to Make Easy Keto Chicken Casserole
1. Prepare the Oven
Preheat your oven to 375°F.
Lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. Prepare the Broccoli
Bring a large pot of water to a boil.
Add the broccoli florets and cook for approximately 2 to 3 minutes.
You want the broccoli slightly tender but still bright green and firm.
Drain thoroughly.
You can also steam the broccoli instead.
3. Prepare the Chicken
Use cooked chicken breast, chicken thighs, or leftover roasted chicken.
Shred or chop the chicken into bite-sized pieces.
If you’re using leftover chicken, make sure it isn’t overly dry because it will continue cooking in the casserole.
4. Make the Creamy Sauce
Add the softened cream cheese, heavy cream, sour cream, minced garlic, Dijon mustard, onion powder, paprika, salt, and black pepper to a large bowl.
Whisk until the mixture is smooth and creamy.
A few small pieces of cream cheese are fine, but the mixture should be mostly smooth.
5. Combine the Filling
Add the cooked chicken and broccoli to the bowl with the creamy sauce.
Gently stir until everything is evenly coated.
Add half of the cheddar and Monterey Jack cheese and mix again.
6. Assemble the Casserole
Transfer the chicken and broccoli mixture to the prepared baking dish.
Spread everything into an even layer.
Sprinkle the remaining cheddar and Monterey Jack cheese over the top.
Finish with grated Parmesan.
7. Bake
Place the casserole in the preheated oven.
Bake uncovered for approximately 20 to 25 minutes.
The casserole should be hot and bubbling around the edges, with the cheese completely melted.
8. Brown the Cheese
For a more golden top, switch the oven to broil for approximately 1 to 2 minutes.
Watch it carefully because the cheese can brown very quickly.
9. Rest and Garnish
Remove the casserole from the oven and let it rest for approximately 5 to 10 minutes.
Sprinkle fresh parsley over the top.
Serve warm.
What Kind of Chicken Should I Use?
This recipe is very flexible.
You can use:
- Cooked chicken breast
- Cooked chicken thighs
- Rotisserie chicken
- Leftover roasted chicken
- Poached chicken
Rotisserie chicken is especially convenient when you need to get dinner on the table quickly.
If using rotisserie chicken, remove the skin and bones before shredding.
Can I Use Frozen Broccoli?
Yes.
Frozen broccoli works well when fresh broccoli isn’t available.
Thaw it first and drain it thoroughly.
Excess water can make the casserole too watery.
How Do I Keep the Casserole From Getting Watery?
The biggest thing is controlling moisture.
Drain the broccoli thoroughly after steaming or blanching.
If using frozen broccoli, squeeze out excess water after thawing.
Also avoid adding too much cream or sour cream.
The sauce should be creamy and thick before it goes into the oven.
Easy Variations
Keto Chicken Bacon Casserole
Add cooked crispy bacon to the chicken and broccoli mixture.
Buffalo Chicken Casserole
Replace some of the cream with buffalo sauce and add extra cheddar cheese.
Mushroom Chicken Casserole
Sauté sliced mushrooms before adding them to the casserole.
Spinach Chicken Casserole
Replace some of the broccoli with fresh spinach.
Jalapeño Chicken Casserole
Add diced jalapeños and use pepper Jack cheese for a spicy version.
Ranch Chicken Casserole
Add a small amount of keto-friendly ranch seasoning for extra savory flavor.
Can I Add Cauliflower?
Absolutely.
Cauliflower is an excellent low-carb addition.
You can replace half or all of the broccoli with cauliflower, or use a combination of both.
What Cheese Is Best?
Sharp cheddar gives the casserole a strong, classic flavor.
Monterey Jack melts beautifully and keeps the texture creamy.
You can also use:
- Colby Jack
- Pepper Jack
- Mozzarella
- Parmesan
- Gruyère
- Smoked cheddar
For the best result, use freshly shredded cheese when possible.
What to Serve With Keto Chicken Casserole
Because this casserole is already rich and filling, simple low-carb sides work best.
Try serving it with:
- Green salad
- Roasted asparagus
- Sautéed green beans
- Cauliflower rice
- Roasted zucchini
- Avocado
- Cucumber salad
For a simple weeknight meal, a fresh green salad is all you really need.
Is This Casserole Good for Meal Prep?
Yes.
This is one of the reasons I like making it.
Divide the cooled casserole into individual airtight containers and refrigerate.
It makes an easy lunch or dinner for the next few days.
How to Store Leftovers
Allow the casserole to cool before transferring it to an airtight container.
Refrigerate for up to 4 days.
How to Reheat
For individual portions, microwave for approximately 1 to 2 minutes, stirring or checking halfway through.
For larger portions, cover the casserole with foil and reheat in a 325°F oven until hot.
Avoid overheating because the chicken can become dry and the creamy sauce may separate.
Can I Freeze Keto Chicken Casserole?
Yes.
For best results, freeze the casserole before baking.
Assemble the casserole in a freezer-safe baking dish, cover it tightly, and freeze for up to 2 months.
Thaw overnight in the refrigerator before baking.
You may need to add additional baking time because the casserole will be cold.
Frequently Asked Questions
Is this chicken casserole keto-friendly?
The recipe is designed to be low in carbohydrates, but exact carbohydrate counts depend on the specific ingredients and brands used. If you’re following a strict ketogenic diet, check the nutrition labels of your ingredients.
Can I use leftover chicken?
Yes. Leftover roasted or grilled chicken works especially well.
Can I make this without broccoli?
Yes. Replace it with cauliflower, zucchini, spinach, or another low-carb vegetable.
Can I use Greek yogurt instead of sour cream?
You can, although the flavor and texture will be slightly different. Use full-fat plain Greek yogurt for the closest result.
Can I make this dairy-free?
The recipe relies heavily on cheese, cream cheese, heavy cream, and sour cream, so making it dairy-free requires several substitutions. Use dairy-free alternatives designed for cooking and melting.
Recipe Card
Easy Keto Chicken Casserole
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Course: Dinner
Cuisine: American
Ingredients
- 3 cups cooked chicken
- 3 cups fresh broccoli florets
- 1 cup sharp cheddar cheese
- 1/2 cup Monterey Jack cheese
- 4 ounces cream cheese
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 3 garlic cloves
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Parmesan
- 2 tablespoons fresh parsley
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Steam or blanch broccoli until slightly tender, then drain thoroughly.
- Chop or shred the cooked chicken.
- Whisk cream cheese, heavy cream, sour cream, garlic, Dijon mustard, and seasonings until creamy.
- Add chicken and broccoli and stir to coat.
- Mix in half of the cheddar and Monterey Jack.
- Transfer the mixture to the baking dish.
- Top with remaining cheese and Parmesan.
- Bake for 20–25 minutes until hot and bubbling.
- Broil for 1–2 minutes if desired for a golden cheese topping.
- Rest for 5–10 minutes.
- Garnish with fresh parsley and serve.