This Keto Chicken Broccoli Casserole recipe is a sponsored post written by me on behalf of Foster Farms. All opinions are 100% mine.
Whether you’re looking for a comforting fall recipe or an easy weeknight meal with plenty of leftovers, this Keto Chicken Broccoli Casserole might become a new family favorite. It’s loaded with juicy chicken breast, broccoli, cauliflower rice, cheese, and a creamy sauce.
This combination of wholesome ingredients cuts out lots of the carbs by swapping rice with riced cauliflower, but doesn’t skimp on the flavor. It’s also quick and easy to make, and ready in just about 30 minutes.
This Keto Chicken Broccoli Casserole is an easy way to sneak in plenty of veggies and protein in a complete meal that even the pickiest eater should like. It’s hard to resist this savory, creamy, and cheesy casserole. What makes it so delicious? Here’s a list of what you’ll need to make it.
Ingredients for Keto Chicken Broccoli Casserole
- Chicken breast: Cut into bite-size pieces, seasoned, then seared in a pan
- Salt, pepper, and Italian seasoning: To season the chicken
- Broccoli florets: Buy pre-cut broccoli in a bag for an even easier meal
- Cauliflower rice: Fresh or frozen works fine
- Condensed cream of chicken soup: Adds lots of flavor and thickens the sauce
- Milk and sour cream: Helps create the right thickness for the sauce
- Shredded cheese: It’s cheesy and yummy
For the best flavor and guaranteed delicious chicken, I recommend Foster Farms Simply RaisedⓇ Free Range Boneless Skinless Chicken Breasts. I’ve used it in a lot of recipes recently and every time it cooks perfectly and creates amazing meals. Foster Farms chickens are antibiotic-free, air-chilled, raised free range with 100% vegetarian feed and no added hormones. The chicken is also humanely raised by local farmers. Look for their products at a retailer near you or use their store finder.
Tips for this Keto Chicken Broccoli Casserole
Can you use regular rice instead of cauliflower rice?
Absolutely and any type of rice will work, including white or brown. Just cook it separately according to the package directions. Depending on the rice you use, the cooking times will vary, so plan accordingly.
Long grain is best for texture. Short grain can be creamier and will get mushy in the casserole. For extra flavor, try swapping some of the water with chicken broth when cooking the rice.
Of course, using cauliflower rice will cut out lots of carbs, making this a low-carb and keto Chicken Broccoli Casserole, and is my preferred way of making it.
Do you need to cook the vegetables ahead of time?
To reduce the baking time, it’s best to saute the vegetables ahead of time. This is especially helpful if you are using frozen cauliflower rice or broccoli. Cook the veggies in a separate pan according to the directions in the recipe below.
Note: if you are using frozen broccoli, cooking times will be much shorter. Overcooking will create soggy, mushy broccoli.
Do you have to use cream of chicken soup?
If you need a gluten-free option or just want to try something else, you can swap out the soup base with your preferred brand. You could also try cream of mushroom soup to change up the flavors.
Can you prep this ahead of time?
If you want to bake the casserole at a later time, you can still prep it the day before or the morning of. This will make dinner even easier. All the instructions are the same. Just follow the steps up until baking, and store in the fridge. Then bake as instructed when ready to serve.
How to store leftovers
Cover and store the casserole in the fridge for up to 3 to 4 days. You can also freeze the leftovers for up to 3 months. Defrost in the fridge for 1 to 2 days, then reheat.
More casserole recipes you might like:
- String Bean Casserole with Candied Bacon
- Spinach and Meatball Pasta Casserole
- Upside Down Pizza Casserole
- Spinach and Meatball Pasta Casserole
Leave a comment below and star rating if you made this recipe or want to share your thoughts.
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Keto Chicken Broccoli Casserole
- 3 pounds Foster Farms Free Range Simply Raised Chicken Breasts
- 1 tablespoon olive oil
- 2 teaspoons Italian seasoning
- ½ teaspoon black ground pepper
- ½ teaspoon salt, divided
- 2- pounds cauliflower rice, fresh or frozen
- 3 cups fresh broccoli florets
- 10.5 ounce can condensed cream of chicken soup
- ½ cup whole milk
- ⅓ cup sour cream
- 2 ½ cups shredded cheddar cheese, divided
- Cut the chicken into bite-size pieces. Heat olive oil in a large non-stick pan over medium-high heat. Add the chicken breast pieces, and season with Italian seasoning, pepper, and half of the salt.
- Sear, stirring occasionally until both sides of the chicken are browned, about 5-7 minutes. Remove chicken from the pan and set aside.
- Preheat the oven to 350 degrees.
- Add the cauliflower rice to the pan that the chicken was cooked in. Cook according to package directions, or for 7-10 minutes. Halfway through the cooking time, stir in the broccoli florets, and cook just until the broccoli is slightly tender. Turn off the heat.
- Stir in the cooked chicken, condensed chicken soup, milk, sour cream, and half of the shredded cheese.
- Add the mixture to a lightly greased 9x13 casserole dish and sprinkle the top with the remaining cheese. Bake for 15 minutes, or until the cheese is lightly browned and the internal temp reaches 165 degrees. Remove from the oven and let sit for 5 minutes before serving.