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Effingham Magazine

Low-Carb Chicken & Broccoli Casserole – Cheesy, Creamy and Keto-Dreamy!

Ingredients 4 boneless, skinless chicken breasts (about 3 lbs) 3 medium heads broccoli, cut into 1" to 1 1/2" florets (approx. 9 cups of raw, cut broccoli) 1 cup sour cream 1 cup block cream cheese, (8 oz package) softened 1/2 cup mayonnaise 1 egg, beaten 2 cups cheddar cheese, shredded (8 oz bag), divided (1 1/2 cups + 1/2 cup for topping) 2 cups mozzarella cheese, (8 oz bag) divided, (1 1/2 cups + 1/2 cup for topping) 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon black pepper 1 teaspoon instant chicken bouillon powder (can substitute with one crushed bouillon cube) 1/2 cup hot water


Directions 1 Place chicken breasts in a large pot and pour in enough water to cover the breasts. Salt the water. Place over medium/high heat, bring to a boil, then reduce heat to low and simmer until no longer pink, about 40 minutes. Allow chicken to cool, then shred it into small pieces. Set aside.

2 Meanwhile, preheat the oven to 350 degrees. Grease a 13x9 inch baking dish with butter or non-stick cooking spray.

3 Add a few pinches of salt to the broccoli florets and steam until crisp-tender using your favorite method. Once cooked, drain to remove excess moisture, set aside.

4 In a large bowl, using a hand mixer, blend sour cream, softened cream cheese, mayonnaise, egg, and spices (salt through pepper) until thoroughly combined. Dissolve bouillon in 1/2 cup of hot water and beat into the mixture. Now add 1 1/2 cups each cheddar and mozzarella, mix well. Lastly, add the shredded chicken, stir to combine.

5 Spread about 1/4 of the chicken mixture into an even layer on the bottom of your greased baking dish. Make a second layer using the broccoli, followed by the rest of the chicken mixture. Top with remaining cheese.

6 Bake for 45 minutes. Let stand 5 minutes before serving.


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