Pin My partner came home one Tuesday asking if I could make something that wouldn't derail his keto journey but would still feel like actual comfort food, not a sad diet plate. I found myself staring at leftover rotisserie chicken and broccoli, thinking about how cream and cheese could transform them into something worth looking forward to. Three hours later, this casserole had become the thing he requests every other week, and honestly, I started making extra portions just for myself.
The first time I brought this to a potluck where everyone was doing low-carb, someone actually asked for the recipe while still eating their first bite. There's something about that moment when food speaks louder than any explanation of macros—it just tastes good, the way comfort food should.
Ingredients
- Boneless, skinless chicken breast or thighs (500 g / 1.1 lbs), cooked and diced: I use rotisserie chicken to save time, but roasting your own gives you control over seasoning and texture.
- Broccoli florets (300 g / 10 oz), steamed: Steam until just tender with a slight bite; overcooked broccoli turns mushy in the oven.
- Small onion, finely chopped: This adds sweetness and depth, but dice it small so it caramelizes during cooking.
- Garlic cloves (2), minced: Fresh is non-negotiable here, as it anchors the whole flavor profile.
- Heavy cream (120 ml / ½ cup): This is where the richness comes from, so don't skip or dilute it.
- Shredded cheddar cheese (120 g / 1 cup): Sharp cheddar adds more flavor than mild, making the casserole taste more sophisticated.
- Shredded mozzarella cheese (60 g / ½ cup): This keeps the texture creamy and helps everything melt smoothly.
- Cream cheese, softened (60 g / ¼ cup): It acts as a binder and creates a silkier sauce than cream alone.
- Olive oil (2 tbsp): Use a good quality oil; it's one of the few things you'll taste directly.
- Paprika (½ tsp): A small amount adds warmth and a whisper of smokiness.
- Dried thyme (½ tsp): This herb brings an earthy, subtle complexity to the dish.
- Ground black pepper and salt (½ tsp each): Season to taste; you might need slightly more depending on the saltiness of your cheese.
Instructions
- Preheat and prepare:
- Set your oven to 190°C (375°F) and let it heat while you gather ingredients. Grease your casserole dish lightly with olive oil or cooking spray so nothing sticks.
- Build the aromatics:
- Heat olive oil in a skillet over medium heat, then add your chopped onion. Watch it soften and turn translucent, about 3 minutes, then add minced garlic and cook for another minute until it becomes fragrant. This foundation keeps the casserole from tasting one-dimensional.
- Combine everything:
- In a large bowl, combine the cooked chicken, steamed broccoli, your sautéed onion and garlic, heavy cream, softened cream cheese, half the cheddar, half the mozzarella, paprika, thyme, salt, and pepper. Stir gently but thoroughly until the sauce coats everything evenly and looks smooth. The cream cheese will blend in completely once you mix, creating a luxurious base.
- Transfer to the dish:
- Pour the entire mixture into your prepared casserole dish, spreading it so it sits evenly. Run a spatula through once to make sure nothing settles awkwardly on one side.
- Top and bake:
- Sprinkle the remaining cheddar and mozzarella across the top in an even layer. Bake for 25 to 30 minutes until the top turns golden and you see gentle bubbling at the edges, which means the cream is heating through properly.
- Rest before serving:
- Pull it from the oven and let it sit for 5 minutes, which allows the sauce to set slightly and makes serving cleaner. You'll notice it continues cooking a bit from residual heat.
Pin There was an evening when my mother-in-law tried this without knowing it was keto and couldn't believe how filling and satisfying it was. She said it tasted like the casseroles she made in the 1980s but somehow tasted better, which might have been the best compliment this dish could receive.
Timing and Make-Ahead Options
You can assemble this casserole up to 24 hours ahead and refrigerate it covered. Just add 5 to 10 extra minutes to the baking time if it goes straight from cold fridge to hot oven. Leftovers stay fresh for three days, and reheating in a 160°C (325°F) oven for about 15 minutes keeps everything moist instead of drying it out in the microwave.
Flavor Variations That Work
Swap half the broccoli for cauliflower if you want a softer texture or have someone at your table who prefers it. A tablespoon of whole-grain mustard stirred in before baking adds a subtle tang that doesn't disrupt the keto nature of the dish. Smoked paprika instead of regular paprika brings a deeper, more complex flavor that changes the entire mood of the casserole.
Serving and Storage Wisdom
This casserole pairs beautifully with a crisp green salad dressed in vinaigrette, which cuts through the richness and makes the meal feel complete. A few roasted Brussels sprouts on the side add texture and a bit more volume without meaningfully bumping up carbs. Store leftovers in an airtight container in the coldest part of your fridge, and don't hesitate to reheat portions as you need them throughout the week.
- Adding 2 tablespoons of grated Parmesan to the cheese topping gives it a sharpness that elevates the whole thing.
- If the top starts browning too fast before the center is done, tent it loosely with foil for the last 10 minutes.
- Let the casserole rest those 5 minutes even though you're hungry—it makes a real difference in how cleanly it serves.
Pin This casserole taught me that keto cooking doesn't mean deprivation, it means being smarter about ingredients and respecting the ones that actually matter. Make it this week, and I promise it becomes a rotation staple.
Recipe Questions
- → Can I make this ahead of time?
Yes, assemble the casserole up to 24 hours ahead and refrigerate. Add 5-10 minutes to baking time if baking cold from the refrigerator.
- → What vegetables work best as substitutions?
Cauliflower florets work beautifully in place of broccoli. You can also use mixed vegetables like green beans or asparagus for variety.
- → Can I use rotisserie chicken?
Absolutely. A store-bought rotisserie chicken works perfectly and saves time. Simply dice about 2 cups of meat and proceed with the recipe.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or cover with foil and warm in a 180°C oven.
- → Can I freeze this casserole?
Yes, freeze before baking. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding a few extra minutes if needed.
- → How do I know when it's done?
The casserole is ready when the cheese is melted and bubbling, with golden-brown spots on top. The internal temperature should reach 74°C (165°F).