Easy, Keto Low-Carb Chicken Broccoli Cheese Casserole is a quick recipe that is perfect for meal prep and leftovers! This freezer-friendly dish is loaded with cream cheese to provide a large dose of cheesy, creamy goodness. You can even substitute with cauliflower. Are you a fan of chicken divan? You will love this dinner dish.
1/4cupheavy whipping creamI used a brand that has zero carbs.
15ozfrozen broccoliI used the packaged steamable kind to save time.
1cupshredded cheddar cheese
1/4 cupshredded parmesan cheese
Preheat oven to 350 degrees.
Spray a 9x13 casserole dish with cooking spray.
Heat a skillet on medium-high heat. When hot, add the olive oil, onions and garlic. Cook for 2-3 minutes until fragrant.
Add the chicken cubes to the skillet and season with the chicken seasoning, salt, and pepper to taste. Cook the chicken for 4-5 minutes, stirring and flipping the chicken until it is no longer pink on each side.
Remove the chicken, onions, and garlic and set aside on a plate.
Add the butter to the skillet on medium-high heat. Allow the butter to melt and then add the xanthan gum. Use a whisk and stir until combined. This will create a roux and the sauce should thicken.
Pour in the chicken broth. Whisk to combine. Then add the cream cheese and heavy whipping cream. Whisk. Lower the heat to medium and allow it to cook for 3-4 minutes until thick.
When thickened, add the cooked, steamed broccoli and stir. Then pour the mixture into the casserole dish with the chicken mixture.
Sprinkle the shredded cheese throughout the top.
Bake for 18-22 minutes until the cheese begins to bubble.
Cool before serving.
I do not use pre-shredded cheese in this recipe. Pre-shredded cheese is loaded with chemicals to keep it intact and sometimes carbs. I purchase block style cheese and grate it myself.
I have only tested this recipe using xanthan gum. If you require a substitute I recommend that you research other possible alternatives.