This cheesy keto chicken broccoli casserole is incredibly easy to make. It’s a rich, cheesy, and quick dinner that’s perfect for a weeknight meal. Low in carbs and packed with protein, fiber, and vitamins, this flavorful bake is also ideal for meal prepping.
Ingredients
- 1 pound broccoli, cut into florets
- 1 rotisserie chicken, 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 ground pepper
- 1/4 cup fresh basil, chopped
- 1 cup cheddar cheese, shredded
Instructions
- Preheat your oven to 200°C (390°F).
- Bring a saucepan of water to a boil and cook the broccoli florets until tender but still crisp (al dente). Drain well and transfer to a large mixing bowl. Add the shredded chicken to the bowl.
- In a small saucepan, combine the cream cheese, heavy cream, almond milk, Dijon mustard, garlic powder, salt, and pepper. Heat over low heat, whisking until smooth.
- Pour the warm sauce over the broccoli and chicken mixture, then add the chopped basil. Mix well to combine.
- Transfer the mixture to a casserole dish and top with the shredded cheddar cheese.
- Bake in the preheated oven for 20-30 minutes, or until the cheese is melted and golden brown.
- Serve immediately and enjoy!
