Save My sister called me frantic one Tuesday evening because she'd committed to keto but was tired of eating the same proteins over and over. I rifled through my kitchen thinking about what made me fall in love with casseroles in the first place—that smell of cheese bubbling in the oven, the way cream transforms simple ingredients into something that feels indulgent. Within minutes, I had this creamy chicken and broccoli casserole assembled, and by the time it came out golden and steaming, she understood why comfort food doesn't have to abandon your goals.
There's something quietly satisfying about feeding someone who's been struggling to find their rhythm with a new way of eating. I made this for a friend who was convinced keto meant giving up all the foods that felt like home, and watching her face when she realized how creamy and satisfying it was—that's when I knew this recipe had real staying power.
Ingredients
- Chicken breast or thighs: Thighs stay more moist if you're cooking them yourself, but rotisserie chicken saves precious time on a weeknight.
- Broccoli florets: A light steam keeps them tender without turning them to mush, which happens if you're not paying attention.
- Onion and garlic: These two are your flavor foundation—don't skip sautéing them first, as it mellows the onion and wakes up the garlic.
- Heavy cream: This is what makes the sauce silky and luxurious; there's no substitute here.
- Cheddar and mozzarella: The combination gives you depth from the cheddar and stretch from the mozzarella, making the topping irresistible.
- Cream cheese: It acts as a thickener and adds richness without any weird texture if you soften it first.
- Olive oil, paprika, thyme, salt, and pepper: Simple seasonings that let the cheese and cream take center stage without overpowering.
Instructions
- Heat your oven and prepare:
- Preheat to 190°C (375°F) so it's ready when you are—a hot oven means faster cooking and a better golden crust on top.
- Build the aromatic base:
- In a skillet, warm olive oil over medium heat and sauté your chopped onion until it turns translucent and sweet, about 3 minutes. Add minced garlic and let it bloom for just 1 minute—you'll smell when it's right.
- Combine everything in the bowl:
- In a large mixing bowl, bring together the cooked chicken, steamed broccoli, sautéed onion and garlic, heavy cream, cream cheese, half of each cheese, and all your seasonings. Stir until smooth and evenly distributed, making sure no cream cheese lumps hide in the corners.
- Transfer to the casserole dish:
- Pour your mixture into a lightly greased 20x20 cm casserole dish, spreading it out so everything sits in an even layer.
- Top with remaining cheese:
- Sprinkle the reserved cheddar and mozzarella across the top in an even layer—this is what turns golden and irresistible.
- Bake until bubbling and golden:
- Slide into your preheated oven for 25–30 minutes, watching until the edges bubble and the top turns a warm golden brown. You'll know it's done when you see a light sizzle around the edges.
- Rest before serving:
- Let it sit for 5 minutes—this helps everything set so you get clean, cohesive bites instead of a runny spill.
Save My brother asked for this recipe after his first bite, which is the highest compliment anyone's ever paid me in the kitchen. It's become his go-to when he needs to prove to himself that eating keto doesn't mean sacrificing the foods that make life feel normal and good.
Why This Works for Keto
When you're cutting carbs, you need dishes that feel substantial and satisfying—not like you're eating a salad and pretending it's dinner. This casserole leans into fat and protein, which keeps you full for hours and prevents the afternoon crash that sends you hunting for snacks. The creamy sauce makes your brain happy in the same way pasta sauce or gravy does, except it's keeping you in ketosis instead of pulling you out.
Making It Your Own
Casseroles are forgiving dishes that welcome your personal touches without complaining. I've added grated Parmesan to the topping for extra nuttiness, swapped half the broccoli for cauliflower when I had it on hand, and once threw in some cooked bacon because why not. The foundation is strong enough to handle your experiments, and that's what makes it a recipe you'll actually return to instead of letting gather dust.
Storage and Reheating
Leftovers are honestly better the next day—the flavors meld together overnight and the whole thing tastes even richer. I reheat it gently in a 160°C oven for about 10 minutes covered with foil, which keeps the cheese on top from drying out while the insides warm through. You can also microwave individual portions for a quick lunch, though the stovetop or oven keeps the texture more honest.
- Refrigerate leftovers in an airtight container for up to 3 days.
- You can freeze portions for up to a month if you want to make two batches at once.
- Always add a splash of cream when reheating if the sauce seems to have tightened up.
Save This casserole has become my answer to the question everyone asks when they start keto: what am I actually going to eat that tastes good? Make it this week and you'll see why it sticks around.
Recipe Help & FAQs
- → 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 in the casserole.
- → What type of chicken works best?
Both boneless skinless chicken breast and thighs work excellently. Thighs tend to be more flavorful and juicy, while breasts provide a leaner option.
- → Can I make this ahead of time?
Absolutely. Assemble the casserole up to 24 hours in advance and refrigerate. Add 5–10 minutes to the baking time if baking cold from the refrigerator.
- → Is this dish freezer-friendly?
Yes, you can freeze the assembled unbaked casserole for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
- → Can I make this dairy-free?
While difficult to replicate the exact creamy texture, you could substitute coconut cream and dairy-free cheese alternatives, though the flavor profile will change considerably.
- → What vegetables can I substitute for broccoli?
Cauliflower works perfectly as a direct substitute. You can also mix broccoli with cauliflower, or try spinach, though the cooking time may vary slightly.