Save to Pinterest My sister called me one Tuesday afternoon, frustrated that her keto diet had become boring—the same grilled chicken, the same sad salads. I remembered standing in her kitchen, opening her fridge and seeing cream, cheese, and broccoli, and thinking: why not make something that feels like comfort food instead of punishment? That casserole changed how she approached low-carb cooking, and now it's become the dish I make whenever someone tells me they're struggling to stay on track.
I brought this to a potluck where my friend's husband was skeptical about low-carb cooking—until he had a forkful and asked for seconds without even asking what was in it. Watching someone's preconceptions shift over a single bite of cheesy, tender chicken and broccoli is its own kind of magic.
Ingredients
- Boneless, skinless chicken breast or thighs (500 g): Thighs stay juicier than breast meat, but both work; cook them however you prefer, then dice them into bite-sized pieces.
- Broccoli florets (300 g): Steam them until just tender with a slight crunch; overcooked broccoli becomes mushy in the oven.
- Small onion, finely chopped: The onion softens into the sauce and adds a gentle sweetness that balances the richness.
- Garlic cloves, minced (2): Fresh garlic is non-negotiable here; it blooms when sautéed and gives the whole dish depth.
- Heavy cream (120 ml): This is your base for that luxurious sauce; don't skip it or substitute with lower-fat alternatives.
- Shredded cheddar cheese (120 g): Split it between the filling and the top so you get melted cheese throughout and a golden crust.
- Shredded mozzarella cheese (60 g): Mozzarella helps the top get bubbly and stretchy; it's the secret to that satisfying texture.
- Cream cheese, softened (60 g): This acts as a binder and makes the sauce silky smooth without any grittiness.
- Olive oil (2 tbsp): Use it to sauté the aromatics; it keeps everything from sticking.
- Paprika, dried thyme, black pepper, salt (½ tsp each): These seasonings are subtle enough not to overpower but essential for preventing the casserole from tasting flat.
Instructions
- Heat your oven and prep your pan:
- Set the oven to 190°C (375°F) and lightly grease your 20x20 cm casserole dish—this prevents sticking and makes cleanup easier.
- Sauté the aromatics:
- Warm olive oil in a skillet over medium heat, add the chopped onion, and let it turn translucent and soft, about 3 minutes. Add the minced garlic and cook for just 1 more minute until fragrant; any longer and it can taste bitter.
- Build the creamy filling:
- In a large bowl, combine the cooked diced chicken, steamed broccoli, sautéed onion and garlic, heavy cream, softened cream cheese, half of the cheddar, half of the mozzarella, paprika, thyme, salt, and pepper. Stir until the sauce is smooth and everything is coated evenly—this is where the magic happens.
- Transfer to the casserole dish:
- Spread the entire mixture into your prepared dish, smoothing the top gently so it cooks evenly.
- Top with remaining cheese:
- Sprinkle the remaining cheddar and mozzarella over the surface in an even layer; this creates that golden, bubbling top.
- Bake until golden:
- Slide the casserole into the oven for 25–30 minutes, watching until the top turns golden and the edges are bubbling. You'll know it's done when a fork inserted into the center meets gentle resistance.
- Rest before serving:
- Let the casserole sit for 5 minutes out of the oven; this helps it set slightly so it holds together when you plate it.
Save to Pinterest The first time I served this to someone doing keto, I watched their whole expression change from resignation to genuine pleasure. It was a turning point—suddenly low-carb eating wasn't about deprivation anymore, it was about eating food that actually tasted good.
Flavor Building Secrets
The key to this casserole not tasting flat is layering flavors: the garlic and onion create an aromatic base, the paprika and thyme add subtle warmth, and the combination of three cheeses gives you complexity instead of just saltiness. Start with what the recipe calls for, taste it, and adjust the seasonings before it goes in the oven—once it's baking, you can't fix it.
Make It Your Own
This casserole is forgiving enough to handle substitutions and additions without falling apart. I've added 2 tablespoons of grated Parmesan to the topping for extra sharpness, swapped half the broccoli for cauliflower when I wanted to be creative, and even stirred in cooked bacon one time when I had it on hand. The structure is solid enough that playing with it won't sabotage the result.
Storage and Serving
Leftovers keep beautifully in the fridge for up to 3 days, and reheating brings the flavors back to life without drying anything out. I usually cover it loosely with foil and warm it in a 160°C oven for about 10 minutes, just until it's heated through. Serve it as is for a pure keto meal, or pair it with a simple green salad tossed in lemon vinaigrette to add freshness and cut through the richness.
- Let leftovers cool completely before covering and refrigerating to avoid condensation.
- You can freeze it for up to a month if you need extra time between dinners.
- Reheat gently so the cheese stays creamy instead of separating.
Save to Pinterest This casserole has become my answer whenever someone says keto is too restrictive or boring. It's proof that eating for your body doesn't mean giving up on food that feels like a hug.
Common Recipe Questions
- → Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this dish. Thaw and drain it thoroughly before adding to prevent excess moisture from making the casserole watery. You may need to reduce the baking time by a few minutes.
- → What other vegetables can I substitute for broccoli?
Cauliflower makes an excellent low-carb substitute and maintains a similar texture. You could also use a mix of broccoli and cauliflower, or try spinach—though add it in the last 10 minutes of baking to prevent wilting.
- → Can I assemble this ahead of time?
Absolutely. Assemble the entire casserole, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 extra minutes to the baking time since it will be cold from the fridge.
- → How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave at 50% power, or cover the entire dish with foil and warm at 160°C (325°F) until heated through.
- → Can I make this dairy-free?
While not traditional, you could substitute coconut cream or almond milk mixed with nutritional yeast for the dairy components. Use vegan cheese shreds for the topping, though the texture and flavor profile will differ from the original.
- → Is this suitable for meal prep?
Perfect for meal prep. Portion into individual containers after cooling completely. The flavors actually develop further overnight, making it an excellent make-ahead option for keto lunches throughout the week.