This quick and easy keto chicken broccoli casserole recipe with cream cheese is made completely from scratch without relying on a canned soup base. It’s gluten-free, low-carb, and absolutely delicious!
Casseroles are super easy dinners that are great for the whole family. However, finding healthy low-carb chicken casserole recipes isn’t always simple. That is why I made this recipe!
Many popular casserole recipes use canned soup, white rice, and are topped with breadcrumbs. These are all empty starches, which you obviously want to avoid since you’re eating low-carb.
If you’re a casserole person, you’ve probably been hoping to find a chicken dinner casserole that doesn’t use any canned soup. Why? Because they typically contain starches that aren’t appropriate for a lower-carb diet.
You certainly don’t need the hidden carbs that come in creamy soups, nor do you want the chemicals in those premade cans anyhow.
And, that’s why this keto chicken broccoli casserole recipe is so perfect!
It’s inspired by a similar recipe that’s a gem from an old cookbook in my collection, just much healthier.
I also included a secret ingredient in the casserole that’s not the norm in most chicken and broccoli bakes: parmesan cheese. The slightly nutty, wholly rich flavor of parmesan enhances the flavors of the chicken and broccoli in a unique and mouth-watering way!
Ingredients Needed For Keto Broccoli Chicken Casserole
You’ll love that there are no fancy ingredients in this meal. Easy weeknight casserole dinners need to be made from readily on-hand ingredients.
This dinner is a simple low-carb broccoli casserole with cream cheese. You’ll be using food that’s easy to find in any grocery store and quite possibly already in your pantry, fridge, and freezer.
Overall, it’s pretty simple to toss this together in your favorite casserole baking dish. Broccoli, chicken, and mushrooms are the stars of this easy recipe. However, flavorful spices, cheeses, and liquids will make your cream keto cream sauce a tantalizing substitution to replace canned condensed soup.
I used boneless, skinless, chicken breasts and then chopped them up really small. You can also use boneless, skinless chicken thighs.
I used both olive oil and butter. Use unsalted butter if you can. If you use salted butter, just cut back on how much salt you add to the dish.
You can substitute avocado oil for olive oil if you have it on hand!
I love how the garlic and onion add taste and aroma to this recipe. I always use them together whenever I cook.
I only used a few spices in this recipe. All you need is some salt, pepper, and tarragon.
For the liquid ingredients, I used both white cooking wine and chicken broth!
Instead of white cooking wine, you can use lemon juice. Chicken stock can be substituted for chicken broth.
The only veggies I used are mushrooms and broccoli, but you can add your favorite low-carb veggies to this recipe. Cauliflower and zucchini will taste pretty delicious with it!
Fresh or frozen broccoli will work, depending on what’s easiest for you.
Combine cream cheese, sour cream, and parmesan cheese. This makes the casserole extremely creamy and rich without being full of extra salt or carbs.
Have fun with the type of cheese you use. I prefer parmesan cheese, but any other hard cheese will work too. Try it with Romano cheese!
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Brown the chicken first. Doing this will add some extra flavor to the recipe, especially when you use the same skillet for making the sauce and cooking the mushrooms.
- Save time and use rotisserie chicken. You might also use shredded chicken if you’ve already got some prepped in your fridge, but it won’t be as hearty to bite into.
- Use cauliflower rice. If you think you’ll miss the white rice, you can even add cauliflower rice to the creamy sauce, subtle broccoli, and savory chicken.
How To Make Keto Chicken Broccoli Casserole
All of the instructions are in the printable recipe card at the bottom of the post. First, here are some helpful tips that I hope teach you a little more about this recipe.
Slice The Chicken
The chicken will cook so much faster if you chop it into small bites first. This one step will save you lots of time.
Cook The Chicken
Next, cook the chicken with garlic and onion. Use both olive oil and butter. When you fry them together, the chicken will take on the garlic and onion flavors!
After the chicken is no longer pink, add the rest of the ingredients and fry them for a few minutes.
Bake The Casserole
Finally, put everything in a casserole dish and top with parmesan cheese. Bake it for about 25 minutes. That's it!
What To Serve With Chicken Broccoli And Cream Cheese
This is an entire meal in one dish, so you don't need to add a bunch of other side dishes. You could always serve it with a slice of low-carb bread or add a chopped salad with it.
Frequently Asked Questions About Chicken Broccoli Casserole
Before we get to the recipe (just a little further below), here are some questions people often ask about it.
Can you make this keto casserole in the slow cooker?
Absolutely! While this recipe is written for the oven, it’s actually quite easy to make in the Crock-Pot.
There would just need to be some simple adjustments made to make this low-carb chicken broccoli casserole with cream cheese and chicken in your slow cooker.
To slow cook, all you’d have to do is toss all the ingredients into your crock. To make clean up easier, you can use a liner but it’s not essential. Then, let it sit in the crockpot for 6-8 hours on low.
How do you make this recipe in the Instant Pot?
The pressure cooker would be very similar to the crockpot. You’ll want to cook the chicken, broccoli, mushrooms, broth, wine, and spice together first. Wait until the end to add in the cream cheese and sour cream though, because the dairy separates when cooked under pressure.
What are some low-carb crunchy toppings I can add to my keto chicken broccoli casserole?
Sometimes you want the comfort food experience of a creamy casserole with a crunchy topping.
If you have any keto bread in the refrigerator or freezer, it would make a good crumbled topping for this low-carb broccoli casserole. Just lightly toast it, crumble, and then stir it in with some melted butter.
My homemade breadcrumb recipe using pork rinds will also work in a similar way.
If you’d like to add some parmesan to the crumbly topping, that adds a nice flavor that pairs well with the rest of the casserole. So does a dash of parsley sprinkled in!
How do you store this casserole?
This casserole is delicious served piping hot out of the oven! You can make it up ahead of time and just cook before serving. My family loved it and I have no doubt yours will, too.
In fact, it’s a great freezer dinner to make ahead of time and it’s easy to pull out for a busy weeknight meal the whole family will enjoy.
If you have any leftovers, they will keep in the fridge for several days and can be reheated in the oven or microwave. If you microwave them, sprinkle with a few drops of water and heat up lightly-covered to keep it from drying out.
Broccoli is one of my favorite vegetables. And, it goes perfectly with chicken. What’s your favorite casserole dish to make with broccoli and chicken?
More Low-Carb Casserole Ideas
Be sure to check out my other low-carb casseroles for more quick and simple dinner ideas the whole family will enjoy. I've listed a few of my favorites below:
- Stuffed Pepper Casserole is perfect for Taco Tuesday or whenever you want something with a bit of spice.
- Keto Eggplant Lasagna is packed with fiber and tastes just like traditional lasagna.
- Keto Chicken Cordon Bleu Casserole is a high-protein dinner that the entire family will love.
- Buffalo Chicken Casserole is bursting with the much-loved buffalo sauce.
- Mexican Chicken Casserole is a popular Tex-Mex recipe that is extra cheesy.
I also find that casseroles are perfect for creating a dish using leftovers that I have on hand.
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Keto Chicken Broccoli Casserole with Cream Cheese
- 1 ½ pounds boneless chicken breast
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic
- 1 tablespoon dried minced onion
- salt and pepper to taste
- ½ teaspoon tarragon
- 6.5 ounces can mushroom sliced
- ½ cup white cooking wine or a few tablespoons of lemon juice
- 8 ounces cream cheese
- ⅓ cup sour cream
- 1 cup chicken bone broth reduce to ½ for less sauce
- 1 lb broccoli florets
- ½ cup parmesan cheese 1 ¾ ounces
- Slice chicken into bite sized pieces.
- Cook chicken with garlic and onion in olive oil and butter until no longer pink.
- Add remaining ingredients.
- Cook and stir over medium heat for about 10 minutes.
- Pour into 9×13 casserole dish.
- Sprinkle with Parmesan cheese.
- Bake at 350 degrees F for 20-25 minutes.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 197 [calories] => 335 [carbohydrates] => 7 [protein] => 24 [fat] => 22 [saturated_fat] => 10 [cholesterol] => 102 [sodium] => 450 [potassium] => 663 [fiber] => 1 [sugar] => 2 [vitamin_a] => 955 [vitamin_c] => 54.9 [calcium] => 150 [iron] => 1.1 [serving_unit] => g )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published on June 25, 2011. Last updated on April 22, 2021, with new images and additional recipe information.
This recipe was extremely delicious!
The tarragon complements the chicken beautifully! I added extra.
I used lemon juice instead of wine.
The cream cheese gives it a nice, thick texture. A lot of these casserole dishes come out too watery, but the cream cheese solves that problem. It also complements the dish very nicely along with the sour cream.
I didn't have mushrooms, so I substituted in some crispy crumbled bacon that I prepared for this recipe. Bacon makes almost any ketogenic recipe taste better! I also cooked the chicken in bacon fat instead of butter. Bacon goes really well with broccoli too.
I left out the parmesan cheese until I heated up all of the other ingredients and transferred it to the baking pan. Then I topped with a 3-cheese Italian blend (including Parmesan).
I'll be making this again for sure!
Eugenia Rivero @Bizarreday
made this in the crockpot!! it was amazing!! i was dying for something comforting and creamy. this really hit the spot. thank you for this delicious recipe.
How long and what temp if you're using a crockpot
I'd say 6-8 hours on low and 4-6 on high.
This was really delicious! I made a few adjustments here and there. I added everything to a slow cooker and it was a bit soupy but thickened upon standing. I did make a goof though, I used frozen broccoli florets and they pretty much disintegrated in the slow cooker. I think if you use frozen broccoli, you may want to add it the last hour of cooking.
This recipe is delicious! It is very rich. It reminds me of chicken devan, it's very similar. I used half the chicken broth after reading reviews. Glad I did. I used lemon juice, not wine, and I wanted a topping so I used crushed pork rinds and drizzled butter to make a crispy topping. Also, I baked for 45 minutes uncovered so it wouldn't turn out watery. It was delisious. I will make this again.
This looks awesome. your recipes always hit the spot. I would use thighs rather than chicken breast, since thigh meat is more keto conscious. I am frequently surprised when I see keto cooks using chicken breast. Thank you again for you for your amazing recipes!
I agree on using thighs! More fat and flavor which makes them better.
Excellent recipe but I used a medium onion and 2 cups chunked fresh mushrooms and used the lemon juice.
I only added the 1/2 cup of chicken broth. Kudos from all types of eaters. Recipe wanted by all.
Not good. Using a half cup of white wine vinegar is way to much it soured the flavor and ruined the finished product. Also it never thickened up, it was more like soup. I recommend half cup of the chicken stock, maybe a tablespoon of white wine vinegar. We took a few bites and threw it away, it was just too bitter to finish it.
FYI: Recipe states white WINE, not vinegar.
You can use either.
Lori, i would really suggest trying again! this is one of the best recipes, my husband and i love it. just use White cooking wine and not white wine vinegar - They are definitely not interchangeable or lose the wine altogether and do more broth. Good luck to you.
My sauce was so runny. I was confused by the seemingly conflicting directions, “put in the rest of the ingredients” and “sprinkle Parmesan on top.” I guess I was supposed to mix in the cheese. Sigh.
Adding cheese to the sauce thickens it. Sorry for the vague instructions.
This recipe is great. If you follow all the directions, it comes out so yummy!!!
Totally butchered this recipe (subbed out cauliflower rice for broc & shrooms), and it was still great. Cant wait to try again with broccoli & shrooms. I dont care for the licorice flavor in Tarragon, so subbed in thyme. 100% recommend. Tasted just like my grams old Campbell's chicken & rice casserole.