Keto Chicken Casserole with Broccoli and Cheddar

• The casserole relies on cooked chicken, so the oven time finishes the sauce and vegetables rather than drying out raw meat. That makes the sequence easier to plan when dinner needs a dependable landing point.
• Broccoli is briefly steamed before baking, which keeps it tender enough to scoop while avoiding a watery casserole base. A small amount of cream cheese stabilizes the sauce without a flour thickener.
• Cheddar carries the browned top and savory note. The macro math stays centered on core ingredients, not a bread-like topping.

• 3 cups cooked chicken breast, diced or shredded (420 g)
• 4 cups broccoli florets, cut small (360 g)
• 1 tablespoon olive oil (14 g)
• 4 ounces full-fat cream cheese, cubed (113 g)
• 3/4 cup heavy cream (180 g)
• 1 teaspoon garlic powder (3 g)
• 1/2 teaspoon kosher salt (3 g)
• 1/2 teaspoon black pepper (1 g)
• 2 cups sharp cheddar, freshly grated (226 g)
• 2 tablespoons chopped parsley, optional, for finishing (8 g)
• 1/4 teaspoon smoked paprika (1 g)

Ingredient notes

• Cooked chicken breast keeps the casserole leaner and gives the sauce something substantial to coat. Shred or dice it into roughly even pieces; very fine shreds can disappear into the sauce, while large chunks make uneven portions.
• Fresh broccoli florets bring the best defined texture here. Cut thick stems smaller than the tops, then steam only until bright green; they will continue softening under the sauce during the bake.
• Full-fat cream cheese melts into a stable, tangy base when warmed gradually with cream. Cubes soften faster than one cold block, and room-temperature cheese reduces the chance of stubborn lumps in the skillet.
• Heavy cream provides the loose liquid that lets the sauce coat chicken and broccoli. Half-and-half makes a thinner sauce, so use it only if a softer, less rich casserole is the desired trade-off.
• Sharp cheddar gives a stronger cheese flavor with a modest volume, and freshly grated cheese melts more evenly than pre-shredded cheese. Reserve some for the surface so the casserole has both a creamy center and a browned finish.

1. 1Heat the oven

   Set a rack in the center of the oven and heat it to 375°F. Lightly oil a 9-by-13-inch baking dish, including the corners. Keep the dish close to the stove so the warm filling can move directly from skillet to casserole without sitting.

2. 2Steam the broccoli

   Put the broccoli in a microwave-safe bowl with two tablespoons water, cover loosely, and microwave until bright green and barely tender, about 3 minutes. Drain it thoroughly in a colander. Excess water will loosen the cheese sauce and collect at the bottom of the dish.

   

3. 3Build the sauce

   Warm olive oil in a large skillet over medium-low heat. Add cream cheese and heavy cream, whisking steadily until the mixture is smooth. Stir in garlic powder, salt, pepper, and smoked paprika. Keep the heat gentle; a hard boil can make the sauce look grainy.

4. 4Fold in the filling

   Remove the skillet from the heat and stir in one and one-half cups of cheddar until melted. Fold in the chicken and drained broccoli with a broad spoon. Turn the mixture carefully so the florets stay intact and every piece receives sauce.

   

5. 5Fill the dish

   Scrape the filling into the prepared baking dish and spread it into an even layer. Scatter the remaining cheddar across the surface, concentrating some near the edges. This gives the casserole a browned border as well as a melted center.

6. 6Bake and rest

   Bake until the filling is bubbling around the edges and the cheese is browned in spots, about 20 minutes. If using chicken that was not previously cooked, bake until the center reaches 165°F. Rest the casserole for 10 minutes, then finish with parsley and scoop into portions.

• Drain the steamed broccoli completely before it meets the sauce. Letting it sit in a colander for a minute is enough to release trapped water from the florets and stems.
• Use a wide skillet for the sauce and filling. The extra surface area makes folding easier and prevents the broccoli from breaking while you distribute the chicken.
• Grate cheddar from a block when possible. It melts into the sauce and topping with a smoother texture, while also giving you better control over how much stays inside the casserole.
• Resting matters here. Ten minutes lets the sauce settle, so portions hold their shape instead of spreading across the plate when scooped.

Spoon the casserole into shallow bowls with a crisp cucumber and radish salad dressed in lemon and olive oil. For a more substantial plate, add roasted asparagus or sautéed green beans alongside it. Chopped parsley brings a clean finish, while extra black pepper adds bite without changing the sauce. If dinner needs more freshness, serve lemon wedges at the table and let each person add a squeeze over their portion.