Save My partner came home exhausted one Tuesday evening, and I wanted something that felt indulgent without derailing our keto goals. I pulled together chicken, broccoli, and whatever cheese I had melting in the back of the fridge, layered it with cream, and watched the kitchen fill with this golden, savory aroma that made everything feel instantly better. That casserole became our weeknight answer to cravings for comfort without compromise. It's the kind of dish that sits on the table still bubbling, unapologetic and generous, asking nothing more than a simple fork.
I made this for a small dinner party where one guest mentioned she'd been struggling to find keto meals that didn't feel like she was eating "diet food." When she took her first bite, her whole face changed, and she asked for the recipe before dessert. That moment made me realize comfort food doesn't have to come at the cost of your goals. It can simply be real, warming, and exactly what you need.
Ingredients
- Boneless, skinless chicken breast or thighs (500 g): Thighs stay more tender when baked, but breasts work fine if that's what you have, just watch them so they don't dry out.
- Broccoli florets (300 g), steamed: Steam these just until they lose their raw bite but still have a little firmness, otherwise they'll turn to mush in the oven.
- Onion (1 small), finely chopped: This softens into the cream and becomes almost invisible, adding subtle sweetness that balances the richness.
- Garlic cloves (2), minced: Bloom these in hot oil before mixing so they lose their harsh edge and become silky and sweet.
- Heavy cream (120 ml): This is the backbone of your sauce, so don't skip it or swap it for something lighter unless you want a drier dish.
- Shredded cheddar cheese (120 g): Sharp cheddar brings depth, but mild works too if that's your preference.
- Shredded mozzarella cheese (60 g): This melts smooth and creates that bubbly, golden top everyone wants to photograph.
- Cream cheese (60 g), softened: This thickens the sauce into something luxurious without flour or cornstarch.
- Olive oil (2 tbsp): Use enough to coat the pan and let your aromatics soften without catching.
- Paprika, dried thyme, salt, and black pepper: These season everything so the casserole tastes like something intentional, not bland.
Instructions
- Heat your oven and prepare your space:
- Get the oven to 190°C (375°F) so it's ready when you are. Lightly grease your 20x20 cm casserole dish with a little oil or butter.
- Sauté your aromatics:
- Heat olive oil in a skillet over medium heat until it shimmers slightly. Add your chopped onion and let it sit for a minute or two before stirring, so it picks up a little color and loses its raw bite.
- Finish the flavor base:
- Once the onion turns translucent and soft, add your minced garlic and cook for just one more minute. You'll know it's ready when the kitchen smells like a proper dinner is happening.
- Build your casserole mixture:
- 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, and all your seasonings. Stir until the cream cheese melts and everything is evenly coated in a silky sauce.
- Transfer and top:
- Pour the mixture into your greased casserole dish and spread it evenly. Sprinkle the remaining cheddar and mozzarella over the top in an even layer so every bite gets some melted cheese.
- Bake until golden:
- Slide it into the oven for 25 to 30 minutes. You'll know it's done when the edges are bubbling slightly and the cheese on top is golden with a few darker spots.
- Let it rest:
- Pull it out and let it sit for five minutes. This sounds small, but it lets everything set slightly so you don't burn your mouth and the flavors settle.
Save There's something almost meditative about watching this casserole bubble in the oven, the cheese turning golden while the smell fills your whole kitchen. My kids actually asked for seconds without complaint, which in our house is basically a standing ovation.
Why This Works for Keto
This casserole respects keto without apologizing for it. The cream and cheese do all the heavy lifting that flour or cornstarch would normally do, creating a sauce that's thick, satisfying, and stays under 6 carbs per serving. Broccoli brings fiber and volume without spiking your macros, and the chicken is pure protein. It's a meal that feels generous and complete, not like you're making do with less.
How to Make It Your Own
This base is flexible enough to bend to whatever you have on hand or whatever you're craving. Swap broccoli for cauliflower if you prefer, or use a mix of both. Some mornings I add two tablespoons of grated Parmesan to the cheese topping for extra punch. You could even stir in a teaspoon of Dijon mustard or a pinch of cayenne if you like heat.
Storage and Serving Ideas
This keeps beautifully in the fridge for three days, and honestly tastes even better as leftovers once the flavors have mingled overnight. Reheat it gently in the oven at 160°C for about ten minutes so the cheese doesn't separate. Serve it as is, or pair it with a crisp green salad dressed in lemon and oil for something fresh alongside all that creaminess.
- You can freeze individual portions for up to a month if you want weeknight shortcuts later.
- A simple arugula salad with olive oil and lemon juice cuts through the richness beautifully.
- Leftovers are perfect for lunch the next day straight from the fridge or warmed up quickly in a skillet.
Save This casserole sits at the intersection of everything comfort food should be and everything keto can actually be. Make it tonight and watch it become a regular part of your dinner rotation.
Recipe Guide
- → Can I make this casserole ahead of time?
Yes, assemble the entire casserole up to 24 hours in advance and refrigerate. When ready to bake, add 5-10 minutes to the cooking time since it will be cold.
- → What vegetables can I substitute for broccoli?
Cauliflower works beautifully as a direct substitute. You can also use a mix of broccoli and cauliflower, or try spinach, zucchini, or green beans for variety.
- → Can I use rotisserie chicken?
Absolutely. A store-bought rotisserie chicken works perfectly and saves time. Simply shred or dice the meat and use it in place of the cooked chicken breast.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave at 50% power, or cover with foil and warm in a 350°F oven until heated through.
- → Is this casserole freezer-friendly?
Yes, freeze the assembled but unbaked casserole for up to 3 months. Thaw overnight in the refrigerator before baking, or add 15-20 minutes to the baking time if baking from frozen.
- → Can I make this dairy-free?
You can substitute the heavy cream with full-fat canned coconut milk and use dairy-free cheese alternatives. The texture and flavor will be slightly different but still satisfying.