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Keto Chicken Broccoli Casserole With Cheesy “Rice”

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  Published on September 7th, 2021
  Reading time: 2 minutes
  Last modified October 13th, 2021
keto chicken broccoli casserole
ChefKetogenic.comDifficultyIntermediateRating
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Who doesn't love cheesy chicken and broccoli casserole? This comforting casserole is typically served with rice; but luckily, there are plenty of low-carb alternatives! This recipe uses broccoli rice (can be substituted for cauliflower rice), chicken breast, cheese, broccoli cheddar soup, and heavy cream to create the perfect keto chicken broccoli casserole!

Normally, this recipe would also use a condensed cheddar soup or cream of chicken soup; however, these condensed soups have added starches that are packed full of hidden carbs. In fact, most condensed soups aren't keto-friendly. That's why we recommend using pre-made keto broccoli and cheddar soup or making your own so that you know it's safe to eat!

This recipe can also be made in an instant pot or with an air-fryer (cooking the chicken that is). At less than 4g of net carbs per serving, this keto chicken broccoli casserole is also perfect for weekly meal prep!

Yields6 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins
Ingredients
 1 ½ lbs chicken breast tenderloin
 1 tbsp chicken flavor boillon
 1 tbsp adobo all purpose seasoning
 ½ tsp salt
 ½ tsp garlic salt
 10 oz (1 bag) frozen broccoli rice(Green Giant brand used)
 1 cup steamable broccoli florets
 1 ½ cups keto broccoli cheddar soup(Kettle & Fire brand used)
 ¼ cup heavy cream
 2 cups shredded cheese, separate into 1 cup each
 optional: fresh parsley (for garnish)
Directions
1

Preheat the oven to 400 degrees F.
Note: if you are using an air fryer cook at 375 degrees F for about 12 minutes.

2

Pat the chicken breast dry with a paper towel.

3

Season the chicken with the adobo, salt, garlic salt, and chicken bouillon.

4

Place the chicken on a baking sheet and bake for 22-25 minutes or until fully cooked (no longer pink inside).
Note: once the chicken is done cooking, leave the oven on at the 400 degrees F temperature.

5

Microwave the broccoli rice until cooked (around 5 minutes, but may vary based on different brands and microwave wattage)

6

In a medium bowl, combine the soup and heavy cream. Stir until well combined.

7

Stir in half of the cheese (1 cup) and the cooked broccoli rice.

8

Cook the broccoli florets based on brand instructions (around 5 minutes in the microwave). Set aside.

9

Once the chicken is done cooking, place in a medium bowl, and using a hand mixer, shred the chicken.

10

Stir the shredded chicken into the soup mixture.

11

Spray a casserole dish with non-stick spray (we recommend avocado oil spray) and pour in the mixture.

12

Gently add in the cooked broccoli florets so that they don't break or get mushy.

13

Top with the remaining shredded cheese.

14

Place in the oven and bake for 10-15 minutes. This should be enough time to melt the cheese.

15

Once the cheese has melted, remove your keto chicken broccoli casserole from the oven and allow it to cool before serving.

Ingredients

Ingredients
 1 ½ lbs chicken breast tenderloin
 1 tbsp chicken flavor boillon
 1 tbsp adobo all purpose seasoning
 ½ tsp salt
 ½ tsp garlic salt
 10 oz (1 bag) frozen broccoli rice(Green Giant brand used)
 1 cup steamable broccoli florets
 1 ½ cups keto broccoli cheddar soup(Kettle & Fire brand used)
 ¼ cup heavy cream
 2 cups shredded cheese, separate into 1 cup each
 optional: fresh parsley (for garnish)

Directions

Directions
1

Preheat the oven to 400 degrees F.
Note: if you are using an air fryer cook at 375 degrees F for about 12 minutes.

2

Pat the chicken breast dry with a paper towel.

3

Season the chicken with the adobo, salt, garlic salt, and chicken bouillon.

4

Place the chicken on a baking sheet and bake for 22-25 minutes or until fully cooked (no longer pink inside).
Note: once the chicken is done cooking, leave the oven on at the 400 degrees F temperature.

5

Microwave the broccoli rice until cooked (around 5 minutes, but may vary based on different brands and microwave wattage)

6

In a medium bowl, combine the soup and heavy cream. Stir until well combined.

7

Stir in half of the cheese (1 cup) and the cooked broccoli rice.

8

Cook the broccoli florets based on brand instructions (around 5 minutes in the microwave). Set aside.

9

Once the chicken is done cooking, place in a medium bowl, and using a hand mixer, shred the chicken.

10

Stir the shredded chicken into the soup mixture.

11

Spray a casserole dish with non-stick spray (we recommend avocado oil spray) and pour in the mixture.

12

Gently add in the cooked broccoli florets so that they don't break or get mushy.

13

Top with the remaining shredded cheese.

14

Place in the oven and bake for 10-15 minutes. This should be enough time to melt the cheese.

15

Once the cheese has melted, remove your keto chicken broccoli casserole from the oven and allow it to cool before serving.

Keto Chicken Broccoli Casserole With Cheesy “Rice”

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