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chicken broccoli casserole

Chicken Broccoli Casserole {Keto-Friendly and Gluten-Free}

PER Piece: Calories 490 | Fat 38g | Carbohydrates 7g | Fiber 2g | Net Carbohydrates 5g | Protein 31g

This low-carb recipe for chicken broccoli casserole is a tasty ketogenic twist on a classic comfort food, where the results aren’t all that different from the original. The flaxseed meal adds a bit of fiber to the recipe and gives a nice consistency throughout, where rice would traditionally be used as the filler. Topping the casserole with crushed pork rinds and cheese gives it a nice, crispy finish.

This recipe is:

  • Keto-friendly
  • Low-carb
  • Gluten-free
  • Grain-free

Ingredients you’ll need:

  • Chicken breasts
  • Broccoli
  • Olive oil
  • Sour cream
  • Cream cheese
  • Heavy whipping cream
  • Cheddar cheese
  • Pork rinds
  • Flaxseed meal
  • Garlic powder
  • Onion powder
  • Hot sauce

chicken broccoli casserole

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Ingredients:

Preparation:

  1. Preheat oven to 375 degrees. Place the chicken on a baking sheet along with the broccoli. Toss both the chicken and broccoli in the olive oil and sprinkle lightly with salt and pepper. Bake for about 30 minutes, until the broccoli is tender and the chicken is cooked all the way through and an internal temperature of 165 degrees is reached.
  2. Pull the cooked chicken apart with two forks or chop it up into small chunks (ideally, it is pulled apart and stringy) and put it into a large bowl. Rough chop the broccoli into smaller pieces and add it to the bowl with the chicken. Add all of the remaining ingredients to the bowl, except for half (1-1/2 cups) of the cheddar cheese and the crushed pork rinds, and mix together thoroughly. Cut into 8 equal pieces and enjoy (or refrigerate for a later meal).
  3. Pour the casserole mixture into a sprayed/greased casserole pan and top with remaining cheese and pork rinds. Bake uncovered for 20-30 minutes at 375 degrees until bubbly and golden brown on top.
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