If you’re looking for a simple, satisfying, and cheesy dish that the whole family will enjoy, this keto chicken and broccoli casserole is a great choice. With tender chicken, flavorful broccoli, and a creamy, cheesy sauce, it’s the perfect way to create a filling meal without unnecessary carbs.
Whether you use fresh or leftover chicken, this dish comes together quickly, making it an excellent weeknight dinner option.
Why You’ll Love This Casserole
This recipe is easy to make, packed with flavor, and perfect for meal prep. Since it uses cauliflower rice instead of traditional grains, it fits seamlessly into a keto or low-carb lifestyle while still delivering a classic, comforting texture. The combination of cheese, cream, and chicken stock creates a creamy consistency without feeling too heavy.
How to Make This Without an Instant Pot
While an Instant Pot speeds up the process, you can also make this casserole on the stovetop or in the oven. Here’s how:
- Stovetop Method: In a large skillet, sauté the onions and garlic in butter. Add the chicken, chicken stock, broccoli, and cauliflower rice. Simmer until everything is tender. Stir in the cream cheese and shredded cheese, mixing until smooth.
- Oven Method: Sauté the onions and garlic in a pan with butter, then combine all ingredients in a casserole dish. Bake at 375°F for about 25 minutes, or until the cheese is bubbly and slightly golden on top.
Tips for a Perfect Keto Chicken and Broccoli Casserole
A few simple tips can help ensure your casserole turns out just right. These small adjustments can make a big difference in both texture and flavor:
- Use Fresh or Frozen Ingredients – Fresh broccoli and cauliflower rice work great, but frozen versions are just as good. If using frozen, allow them to thaw slightly before cooking.
- Shred Your Own Cheese – Pre-shredded cheese contains anti-caking agents that may affect the texture. Freshly shredded cheese melts more smoothly.
- Let It Rest Before Serving – Giving the casserole a few minutes to sit after cooking allows the flavors to meld and makes it easier to serve.
What to Eat With Keto Chicken and Broccoli Casserole
This casserole is a satisfying meal on its own, but pairing it with simple sides can enhance the experience:
- Caesar Salad – A crisp keto Caesar salad with a light vinaigrette balances the richness of the dish.
- Roasted or Sautéed Mushrooms – Adds an earthy flavor that complements the creamy texture.
- Keto Garlic Bread – A low-carb garlic bread option for those who want a bit of crunch.
- Cheese Crisps – A crispy, savory side that pairs well with the cheesy casserole.
Storing and Reheating
This casserole is a great make-ahead meal, whether you’re planning for leftovers or meal prepping for the week. When ready to eat, reheat individual portions in the microwave for 1-2 minutes or warm larger portions in an oven-safe dish at 350°F until heated through.
To keep this casserole fresh, store any leftovers in an airtight container in the refrigerator for up to four days. If freezing, allow the casserole to cool completely before transferring it to a freezer-safe container. It can be frozen for up to three months. Thaw overnight in the refrigerator before reheating for best results.
A Comforting, Low-Carb Favorite
This keto chicken and broccoli casserole is creamy, cheesy, and incredibly easy to prepare. Whether you’re making it in an Instant Pot, on the stove, or in the oven, it delivers great flavor in every bite. Enjoy it as a weeknight dinner, meal prep option, or simple way to use up leftover chicken. However you make it, it’s bound to become a go-to favorite in your household.
Keto Chicken and Broccoli Casserole
Ingredients
- 3 cups cooked chicken or turkey shredded
- 4 cups broccoli florets fresh or frozen
- 12 ounces cauliflower rice fresh or frozen
- 3 cloves garlic chopped
- ¼ cup onions thinly sliced
- 1 tablespoon butter or oil
- 1 cup chicken stock
- 4 ounces cream cheese cubed and softened
- 1 cup shredded cheddar cheese
- ¼ teaspoon salt adjust to taste
Instructions
- Turn the Instant Pot to sauté mode and heat the butter or oil. Add the onions and cook until they begin to brown, about 2-3 minutes. Stir in the garlic and cook for 30 seconds.
- Add the chicken, chicken stock, broccoli, cauliflower rice, and salt to the Instant Pot. Close the lid, set the sealing valve, and select manual – high pressure – for 1 minute.
- Allow the Instant Pot to come to pressure. Once the cooking cycle is complete, do a quick release of the pressure. This process takes about 15 minutes in an 8-quart Instant Pot.
- Stir in the cream cheese and shredded cheddar cheese until fully combined.
- Optional Step: Transfer the mixture to a casserole dish, sprinkle extra shredded cheese on top, and broil for 3 minutes until melted and slightly golden.
- Serve warm and enjoy!
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.