Broccoli Chicken Casserole Recipe – A loaded and comforting chicken casserole your whole family will love! This keto casserole is bursting with savory, cheesy flavors and so simple to put together making it a perfect keto / low carb option for busy nights. This broccoli chicken casserole is also super easy to freeze and reheat so you get a comforting dinner for busy evenings. Enjoy!
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Ingredients list for the Broccoli Chicken Casserole Recipe
- 5 cups shredded cooked chicken breast
- 2 broccoli heads, cut into small florets
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- 3/4 cup chicken stock
- 8 oz (230g) softened cream cheese
- 1 1/2 cups shredded mozzarella cheese
- Fresh cracked black pepper, to taste
- Fresh chopped parsley, or garnish
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How to make the broccoli chicken casserole
This chicken broccoli casserole uses just cream cheese, broth, real mozzarella cheese, and seasoning. Nor artificial or canned ingredients! So it’s lower in carb, gluten-free, and healthier all around – One of our best healthy dinner ideas!
To make the broccoli chicken casserole: First, arrange cooked chicken in your baking dish and add garlic and seasoning generously. Then combine cream cheese and chicken stock and pour over chicken. Add broccoli forest and top off with a layer of mozzarella.
Put in the oven at 400ºF (200ºC) for 20 minutes and the broccoli chicken casserole is ready!
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make this chicken casserole recipe with broccoli: Preheat your oven to 400ºF (200ºC) and lightly grease a baking pan.
2. Spread shredded chicken breast in the greased dish and sprinkle with minced garlic, red pepper flakes, pepper, and Italian seasoning.
3. In a bowl or a large cup, combine softened cream cheese and chicken stock, until smooth. Pour the cream cheese mixture over the shredded chicken breast in the baking dish.
4. Top with broccoli florets and shredded mozzarella. Bake the chicken breast casserole in the oven for 20 minutes, until the cheese is melted and bubbly. You can broil for a couple of minutes to crisp up the chicken casserole. Garnish with fresh chopped parsley and serve immediately. Enjoy!
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Quick dinners for busy nights
Simple, fast and family-friendly meals you'll make again and again.
Tips for the broccoli chicken casserole:
- The broccoli chicken casserole is easy to reheat the day after. Simply cover with foil and put in the oven at 370ºF (190ºC) for 10 – 15 minutes until heated through.
- You can also freeze individual portions of the broccoli chicken casserole so you have a comforting dinner for evenings when you don’t feel like cooking from scratch.
- To ensure broccoli is tender, you can quickly blanch the florets in boiling water, then drain them before using them in the recipe.
What to serve with the broccoli chicken casserole?
If you’re non-keto and want a side dish, you can serve the chicken breast casserole with sauteed spinach, rice, bulgur, or quinoa on the side.
What to do with the chicken broccoli casserole leftovers?
You can keep the broccoli chicken casserole leftovers for 2 days in an airtight container in your refrigerator. Reheat in the oven, covered, so the casserole does not dry up.
More chicken casserole recipes
- Fajita Chicken Casserole
- French Onion Chicken Casserole
- Jalapeño Popper Chicken Casserole
- Spinach Chicken Casserole with Cream Cheese and Mozzarella
Photo credit: © Eatwell101.com
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Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
Delicious! I made this tonight - &v just swapped the Italian seasoning & red pepper flakes for poultry seasoning cuz i was going for a more traditional chicken casserole flavor. Everybody loved it!
We all liked this. It was creamy and tasty. The only thing we changed was to mix the shredded chicken with the spices instead of just sprinkling them on top. It's a keeper!
This was tasty but wayyyy too strong garlic flavor. WIsh I would have used garlic powder instead.
Loved this. I changed it up a bit to remind my fam of one I used to make. Put curry powder in the cream cheese mixture and left out the Italian seasoning. I will definitely make this again.
I made this as written, with slightly less crushed red pepper as I do not like too much spice. It was absolutely fantastic. I halved the recipe as there is only two of us. There was a little left over that we ate cold the next day! I am definitely going to be making this again, but will do the full recipe and make sandwich wraps with the leftovers.
