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!
| Servings: servings |
- 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!
NUTRITIONAL DISCLAIMER
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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This was delicious! I didn’t have any sour cream on hand so I mixed a bit of softened cream cheese with some plain Greek yogurt. Used bbq pork rinds and smoked paprika. I could have eaten two servings it was so good, but I controlled myself!
Could we use whole lactose-free milk instead of heavy cream? We’re a lactose-intolerant house.
I think milk would be too thin and liquidy. I’d recommend something thicker like sour cream or yogurt if you can find some lactose-free ones.
This was fantastic!!! I used frozen broccoli and let it sit out on the counter while I cooked my chicken. I used onion powder, salt, pepper, paprika & oregano for spices and it was perfect. I did change a few things though to make it even better! I added brown rice to mix before baking, used light sour cream and instead of pork rinds (my bf doesn’t eat pork), I used gluten free bread crumbs. Delicious! Will Ben making again for sure!
Hi can this be meal prepped for dinner? How long is this good if pre-made?
Thanks!
I’m not sure, I’ve never made a batch for meal prep. I’ve only ever had this in my fridge for 2-3 days. I would think it could last a whole week though!
I pre-make it for the whole week. It’ll be fine as long as you have it covered in the fridge. I wouldn’t go past 6-7 days though b/c you have the all the cream and cheese.
I made this tonight and it was FANTASTIC!! I used garlic salt, pepper, onion powder and tarragon for the spices. I didn’t use the pork rinds on top, I used chopped cooked bacon bits instead. My kids loved it. I’ll definitely keep this in rotation!
I need a broccoli cheese side for Easter, no chicken! Could I pump up the other ingedients? Keto daughter coming home for weekend.
Go for it! She’ll love it.
I used frozen broccoli as suggested. At 25 minutes the broccoli was still hard and the casserole was kinda wet, didn’t taste done at all. Kept cooking the casserole, checking on it every 10 or so minutes, it took approx an additional 35 minutes for broccoli to soften and the entire casserole to taste done. It is delicious, but it took about an hour cooking at 425 degrees to get that way.
Wonderful meal. No one missed the carbs.
Always a good sign!
I am looking for Low Carb or NO Carb recipes as my son is on a special diet. This sounds wonderful. Thank you!!!
This was very yummy! I had to make some adjustments to accommodate the ingredients I had on hand. I used a mixture of cauliflower and broccoli and added 1/2 an onion. I used left over chicken that was cooked in a creamy pesto sauce. I added in a little extra pesto sauce to get some extra flavor. I didn’t have pork rinds but was able to substitute crushed up almonds as suggested. This was easy to make and delicious! Ill be making this again very soon!
Sounds absolutely amazing, Candace! Yum!