Keto Chicken Broccoli Casserole

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Jodi Maguire

Keto Chicken Broccoli Casserole Recipe

3 lbs. chicken (I used breasts)

2 slices bacon

4 cups chopped broccoli

1 8oz. package of cream cheese (room temperature)

1 cu. sour cream

½ cu. mayonnaise

¼ cu. chopped onion

1 tsp. garlic powder

½ tsp. basil

¼ tsp. paprika

¼ tsp. oregano

1/16 tsp. Carolina Reaper chili powder (obviously you can skip this if this isn't your thing)

2 cu. shredded mozzarella

Some modifications I made: 1) I used 3 lbs. of chicken breast because I had it, and I'm eating more protein (and so is my teenage son). The recipe called for "2 cups" which would have been about 1 1/2 pounds, so you can use that if you want in order to reduce the protein. 2) The recipe did not call for bacon, but it will not disappoint. 3) The recipe called for thyme, of which I had none, so I used oregano. 4) The recipe called for 1 tsp. onion powder, which we don't often keep around, so I chopped raw onion instead. Some modifications I made: 1) I used 3 lbs. of chicken breast because I had it, and I'm eating more protein (and so is my teenage son). The recipe called for "2 cups" which would have been about 1 ½ pounds, so you can use that if you want in order to reduce the protein. 2) The recipe did not call for bacon, but it will not disappoint. 3) The recipe called for thyme, of which I had none, so I used oregano. 4) The recipe called for 1 tsp. onion powder, which we don't often keep around, so I chopped raw onion instead.

I cooked the bacon in a large iron skillet until it was crisp enough to crumble by hand.

While that was cooking, I chopped the broccoli and onion and mixed those with all the other ingredients in a large mixing bowl.

When the bacon was done, I let it cool on a plate, leaving the bacon grease behind in the pan.

I cubed the chicken and cooked it in the large iron skillet until the juices ran (medium heat, roughly 10 to 15 minutes). (If you use thighs or rotisserie chicken, you are welcome to shred it instead).

I then mixed the (crumbled) bacon and chicken and juices in with the other ingredients.

I divided and poured the casserole into two glass pie dishes (we don't have a full-sized oven, and so these both fit in our large 2-shelf toaster oven). You can fit this recipe into a 9x13 casserole dish instead. (Dividing it also allowed me make one half spicy, the other half not, which in turn allowed me to avoid dark, punishing looks from my daughter).

Cover the casserole with the cheese.

Cook at 350 degrees for 30 to 35 minutes. You're looking to soften the broccoli, melt the cheese and draw out the flavor of the spices (the chicken is already cooked).

In our toaster oven, the dishes, which we rotated half way through, are close enough to the top burners that the cheese browned. In a traditional oven, you may need to broil the casserole for 2 to 3 minutes to brown the cheese.

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