Keto Cheesy Chicken Broccoli Casserole

Although this may look like a regular casserole, it has a couple surprise ingredients that keep it low carb and high in fat, making it perfect for your keto family.

This post was originally posted in 2017, we updated it in 2020. Thanks for visiting.

Casseroles are the epitome of an easy dinner. Put a bunch of food in a dish, pop it in the oven, and out comes a delicious dinner that everyone loves.

The Perfect Keto Casserole

Cheesy Chicken Broccoli Casserole {keto}

Although this may look like a regular casserole, it has a couple surprise ingredients that keep it low carb and high in fat, making it perfect for your keto family.

Keto Family Food

Cheesy Chicken Broccoli Casserole {keto}

So what are those surprise ingredients? MCT Oil and Pork Rinds! No butter crackers or flour-based products to give it that crispy topping, just tasty chicharrónes crushed up with melted butter. We love using spicy flavored pork rinds to give this dinner an extra boost of flavor.

Cheesy Chicken Broccoli Casserole {keto}

This is also the perfect dish to serve when you have company because everyone loves it (kids and adults alike) and you don’t have to compromise your keto standards to appeal to the tastes of your carb-eating family and friends.

Cheesy Chicken Broccoli Casserole {keto}

Freezer Ready Keto Casseroles

Because it’s so delicious and loved in our home, I usually make 3-4 casseroles at a time, wrapping up the extras and keeping them in the freezer for an extra easy dinner on one of those busy nights when there’s no time for anything but putting a pan in the oven.

Cheesy Chicken Broccoli Casserole {keto}

The best part about these freezer casseroles is that the entire thing can be assembled and frozen, no extra work when it comes time to use it. Although it’s best to thaw in the fridge overnight, you can take it directly from the freezer to the oven and it will still turn out great (it just takes longer to bake it when it’s frozen).

Cheesy Chicken Broccoli Casserole {keto}

Also, if you’ve got extras in the freezer, that makes for a super easy meal to bring to a friend in need, because we all know someone that could use an extra hand after an illness, surgery, new baby, or any other reason that gives us the opportunity to serve in our neighborhoods and communities.

Cheesy Chicken Broccoli Casserole {keto}
Cheesy Chicken Broccoli Casserole {keto}

Cheesy Chicken Broccoli Casserole

Yield: 9
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

  • 4 slices Bacon, uncooked, diced small
  • 1/2 Red Onion, diced small
  • 1 clove Garlic, peeled and minced
  • 4 oz Cream Cheese, softened
  • 1 cup Paleo Lime Mayo
  • 2 Tbsp MCT Oil
  • 1/2 Jalapeño, seeded and finely diced (adds flavor, this isn't a spicy dish)
  • 4-5 oz Sharp Cheedar Cheese, shredded, divided
  • 1 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 2 Chicken Breasts, cooked and diced
  • 2 cups Broccoli Florets, cut smallish
  • 1/2 cup Macadamia Nuts, roughly chopped
  • 2 oz Pork Rinds, crushed (about 1 1/2 cups crushed)
  • 2 Tbsp Grass-Fed Butter, melted

Instructions

  1. Preheat the oven to 350°F. Have an 8x8" baking dish ready (no need to grease or oil it).
  2. Add the diced bacon to a cold skillet. Turn the heat up to medium and cook, stirring occasionally, until mostly cooked through and crispy. Remove bacon with a slotted spoon and drain on paper towels.
  3. If there is a lot of bacon grease leftover, drain some, but leave enough to cook the onions. Add the diced onions and minced garlic to the pan and saute until translucent, fragrant, and slightly browned. Remove from heat and set aside.
  4. In a large mixing bowl, add the cream cheese, mayo, MCT oil, cooked onions, jalapeño, half of the shredded cheese, salt, and pepper. Using a firm silicone spatula or a wooden spoon, evenly mix everything together.
  5. Add in the cooked chicken pieces, broccoli, and macadamia nuts. Stir to coat everything and pour into the 8x8" baking dish. Sprinkle the cooked bacon over the casserole evenly. Evenly spread the remaining shredded cheese on top of the bacon.
  6. In a small bowl, combine the crushed pork rinds and melted butter with a fork until everything is evenly combined. Pour over the casserole and spread evenly across the entire surface.
  7. Bake in the preheated oven for 30 minutes, or until the edges are bubbly and browned.

Make-Ahead Option

  1. Prepare the entire casserole as directed above but place it in a disposable 8x8" tin. We make at least 4 at a time so we always have some on hand. Cover the casserole with foil (or lid if the disposable tin came with one) and label it with the contents, date, and cooking directions.
  2. Store the casseroles in the freezer for up to 6 months. It's best to thaw it in the fridge overnight before baking, though not required.
  3. • Cook when THAWED: Bake at 350°F for 35-40 minutes, or until the edges are bubbly and browned.
  4. • Cook when FROZEN: Bake at 350°F for 35-40 minutes (covered in foil). Remove foil and bake for another 15-20 minutes, or until the edges are bubbly and browned.

Notes

  • Macadamia nuts can be replaced with any nuts that is crunchy (adds texture, not taste). We've substituted Sacha Inchi with great results.
  • You can use any preferred cheese as well. We use mozzarella in a pinch.
  • Flavor of the pork rinds makes a difference. Our family prefers spicy pork rinds, but plain can be used for a less spicy flavor.
  • ALWAYS use gloves when cutting jalapeños (or any spicy pepper). The hot oils will still be on your hands even after washing them and you'll know it when you rub your eyes later.

Nutrition Information:
Yield: 9
Amount Per Serving: Calories: 484Total Fat: 45gSaturated Fat: 16gUnsaturated Fat: 0gCholesterol: 72mgSodium: 774mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 15g

Nutrition is calculated by a third party and may not be 100% accurate

4 comments
  1. Do you have a suggestion for a substitution for the pork rinds? I can tell from your post that it’s a big part of this dish.

    1. The pork rinds are crushed up and used to make the crispy topping. You could leave them out and just not do the topping, but it really adds so much flavor and texture to the meal.

  2. Hi, although this recipe is delicious I didn’t like the taste and smell of pork rinds.
    Is there any other crunch item we can use, since it’s nice with a little texture?
    Thanks!

  3. 4 stars
    I made this yesterday and I was a little disappointed. I mixed all the ingredients together as instructed, then tasted it before baking. The mayo overpowered the other ingredients so I added the rest of the bag of broccoli (22 oz bag of frozen with large stems removed). I topped it with cheddar cheese and bacon, skipping the pork rinds (maybe that was a mistake).
    I think it would be better to substitute 1/2 c sour cream or greek yogurt for some of the mayo. Next time I will try that and add spicy pork rinds for the flavor.

Leave a Reply

Your email address will not be published. Required fields are marked *

You May Also Like
Slowcooker Minestrone Soup
Read More

Crockpot Paleo Minestrone Soup {with Instant Pot option}

We have enjoyed this soup both with and without the addition of the pork sausage, so it is both Whole30 and vegan friendly. This minestrone soup tastes even better than the endless soup from a certain chain restaurant, and you can make you own endless salad to go along with it.
Blueberries & Cream Gummies {by Our Paleo Life}
Read More

Blueberries & Cream Gummies – Paleo

My kids love these real-fruit, no-sugar gummies and I love that they're getting the benefits from gelatin and real fruit and not the nasty side-effects of corn syrup and artificial colors and flavors.