Low-Carb Chicken & Broccoli Casserole – Cheesy, Creamy and Keto-Dreamy!

Keto Diet

The keto diet has become a popular option for people hoping to lose weight and improve their health. The keto diet focuses on foods that are low-carb and high in fats. The diet’s goal is to put the body into a metabolic state called ketosis. In ketosis, the body more efficiently burns fat to use as energy. Additionally, it turns fat in the liver into ketones, which provide energy for the brain. Besides helping people lose weight, the keto diet also reduces insulin and blood sugar levels. It can benefit people with type 2 diabetes, heart disease, epilepsy, Alzheimer’s disease, cancer, Parkinson’s disease, and other conditions. (1)

To follow the keto diet, avoid foods that are high in carbohydrates. These include rice, potatoes, legumes, grains, sugars, and many fruits. Focus on eating whole, unprocessed foods. These include meat, fatty fish, unprocessed cheese, eggs, butter, cream, healthy oils, nuts, seeds, and low-carb vegetables.

Low-Carb Keto Casserole

This keto casserole is low-carb and high in fats. Even while sticking to a ketogenic diet, this casserole is the perfect comfort food. It’s filling, warm, and easy to make. And the casserole will hold up well in the refrigerator so you can enjoy leftovers all week!

Serves: 10

Prep time: 10 minutes

Cooking time: 1 hour, 30 minutes

Total time: 1 hour, 40 minutes

Ingredients

4 boneless, skinless chicken breasts (about 3 lbs)

3 medium heads broccoli cut into 1 – 1 ½ inch florets (approximately 9 cups of raw, cut broccoli)
1 cup sour cream
1 cup cream cheese (8 oz package), softened

½ cup mayonnaise
1 egg, beaten
2 cups shredded cheddar cheese (one 8oz bag), divided into 1 ½ cups and ½ cup for topping

2 cups shredded mozzarella cheese (one 8oz bag), divided into 1 ½ cups and ½ cup for topping
1 teaspoon salt
1 teaspoon garlic powder

1 teaspoon onion powder
½ teaspoon black pepper
1 teaspoon instant chicken bouillon powder (can substitute with one crushed bouillon cube)

½ cup hot water

Instructions

Put the chicken breasts into a large pot and cover them with water. Add a pinch of salt. Bring the water to a boil, then reduce the heat to low. Simmer for about 40 minutes or until the chicken breasts are no longer pink. Drain the water and set the chicken breasts aside to cool. Shred the chicken breasts and set them aside.
While you cook the chicken breasts, preheat the oven to 350 degrees Fahrenheit. Grease a 13×9 inch baking pan and set aside.

Steam the broccoli florets until they are tender but still crisp. Drain the water and set them aside.
Put the sour cream, softened cream cheese, mayonnaise, egg, salt, garlic powder, onion powder, and black pepper into a large bowl. With a hand mixer on low, blend them together until they are combined thoroughly.
Dissolve the bouillon powder in the hot water. Blend it into the sour cream mixture in the large bowl.

Stir 1 ½ cups each of the cheddar and mozzarella cheeses into the mixture.
Stir in the shredded chicken.
Spread ¼ of the chicken mixture onto the bottom of the baking pan. Place the broccoli in an even layer over the chicken mixture. Top the broccoli with the rest of the chicken mixture, then spread the remaining cheddar and mozzarella cheese in an even layer over the top.