Keto Chicken Broccoli Casserole Recipe with Cheese – Tasty & Filling

Keto Chicken Cheese Broccoli Casserole Ingredients

Keto Creamy Chicken Broccoli Casserole Ingredients

1 pound of Broccoli, cut into florets
1 Rotisserie Chicken, meat shredded (approximately 700g/1.5lbs)
8 ounces of Cream Cheese
¾ cup of Heavy Cream
½ cup Unsweetened Almond Milk
1 tablespoon of Dijon Mustard
1 teaspoon of Garlic Powder
½ teaspoon of Salt
¼ teaspoon of Pepper, ground
¼ cup of Fresh Basil, chopped
1 cup Cheddar Cheese, shredded
How to Make Keto Chicken Cheese & Broccoli Casserole
How to make Keto Creamy Chicken Broccoli Casserole

Preheat your oven to 200C/390F.
Place a saucepan of water over high heat and boil the broccoli florets until al dente. Drain well and add to a large mixing bowl along with the shredded chicken.
In a small saucepan, add the cream cheese, cream, almond milk, mustard, garlic, salt and pepper and place over low heat. Whisk until the sauce is smooth.

Pour the warm sauce into the broccoli and chicken mixture, add the basil, and mix well.

Pour the mixture into a casserole dish and top with the shredded cheese.
Bake in the oven for 20-30 minutes, until warmed through and the cheese has browned.
Serve immediately.
Keto Chicken Cheese Broccoli Casserole
This Keto Creamy Chicken Broccoli Casserole recipe is super easy to throw together. It’s rich, “Cheesy and Quick Dinner” for a weeknight feast!4.99 from 532 votes Print Pin EmailCourse: Dinner, Main CourseCuisine: American, AustralianPrep Time: 10 minsCook Time: 25 minsTotal Time: 35 minsServings: 8 servesCalories: 416kcalAuthor: Gerri

Ingredients
1 pound broccoli cut into florets
1 rotisserie chicken meat shredded
8 ounces cream cheese
3/4 cup heavy cream
1/2 cup unsweetened almond milk
1 tablespoon dijon mustard
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper ground
1/4 cup fresh basil chopped
1 cup cheddar cheese shredded
Instructions
Preheat your oven to 200C/390F.
Place a saucepan of water over high heat and boil the broccoli florets until al dente. Drain well and add to a large mixing bowl along with the shredded chicken.
In a small saucepan, add the cream cheese, cream, almond milk, mustard, garlic, salt and pepper and place over low heat. Whisk until the sauce is smooth.
Pour the warm sauce into the broccoli and chicken mixture, add the basil, and mix well.
Pour the mixture into a casserole dish and top with the shredded cheese.
Bake in the oven for 20-30 minutes, until warmed through and the cheese has browned.
Serve immediately.
Nutrition
Serving: 250g | Calories: 416kcal | Carbohydrates: 6g | Protein: 31g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 160mg | Sodium: 696mg | Potassium: 506mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1280IU | Vitamin C: 50.8mg | Calcium: 204mg | Iron: 1.2mg