A tried-and-true family favorite from Becky's own recipe collection. Here's everything you need to make Keto Cheddar Chicken and Broccoli Casserole at home.
Why keto recipes live on this site: after I had my gallbladder removed, Mike and I did keto together. I had a few rough weeks at first — a daily probiotic and the right vitamins made a real difference for me — and these are the recipes that kept keto doable for a busy homeschool family. Everybody’s different, especially after surgery, so check with your doctor about what’s right for you.
Keto Cheddar Chicken and Broccoli Casserole
Makes 6 servings · ~385 calories per serving (estimated) · 21 min prep · 22 min cook
Ingredients
- 20 oz chicken breast (cooked)
- 2 tbsp olive oil
- 2 cups broccoli (steamed)
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 cup cheddar cheese
- Salt, pepper to taste
- 1/2 tsp paprika
- 1 tsp oregano
Instructions
- Preheat your oven to 450°.
- Pre-steam the broccoli.
- Use cooked chicken breast and shred it.
- In a deep mixing bowl, combine shredded chicken, steamed broccoli, olive oil, and sour cream. Mix well.
- Place chicken and broccoli into a greased 8x11 in baking dish. Spread them into an even layer, pressing firmly. The casserole should be slightly packed.
- Drizzle heavy cream over the entire layer. Add seasoning.
- Add 1 cup of shredded cheddar cheese to the top of your casserole, all the way up to the edges.
- Bake for 20–25 mins. The casserole should be bubbling slightly and edges brown.
From Becky’s handwritten notebook
Every recipe on this site started the same way — written by hand in Becky’s spiral kitchen notebook, usually with a dinner bubbling on the stove nearby. Here’s the original page this recipe was typed up from, smudges and all:
See the original handwritten pages (2)
Hungry for more? Browse all of Becky's recipes, or try the free weekly meal planner to plan your week.
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