Keto Chicken Casserole with Broccoli and Cheddar

Ingredients

• 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)

Instructions

1. Prepare oven and broccoli. Heat oven to 375°F and lightly oil a 9-by-13-inch baking dish. Microwave broccoli with two tablespoons water, loosely covered, until bright green and barely tender, about 3 minutes. Drain thoroughly in a colander; trapped water would thin the finished sauce.
2. Warm sauce. Warm olive oil in a large skillet over medium-low heat. Add cream cheese and heavy cream, whisking 3 to 4 minutes until smooth. Keep heat gentle rather than boiling, which can make the dairy look grainy.
3. Season sauce. Whisk in garlic powder, salt, pepper, and smoked paprika until evenly dispersed. Remove skillet from heat once sauce is smooth and steaming; it should coat a spoon lightly without bubbling hard.
4. Add filling. Stir one and one-half cups cheddar into the warm sauce until melted. Fold in cooked chicken and drained broccoli with broad, gentle turns, coating every piece while keeping the florets mostly intact.
5. Assemble casserole. Scrape filling into prepared dish and spread it evenly. Sprinkle remaining cheddar across the surface, reaching the edges for browned bits and a clearly defined cheesy top.
6. Bake and rest. Bake about 20 minutes, until cheese browns in spots and sauce bubbles at the edges. Rest 10 minutes before garnishing with parsley and scooping. If using raw chicken, verify the center reaches 165°F before serving.

Notes

• For portions, cut chicken into one-half-inch pieces and slice thick broccoli stems before steaming. Similar sizes finish together and keep scoops balanced.
• Half-and-half replaces heavy cream, but the sauce will be looser. Avoid reduced-fat cream cheese, which may produce a less cohesive casserole.
• Bake time assumes cooked chicken. For raw chicken, cut pieces small, bake longer, and confirm 165°F at center before serving.

Nutrition Facts