Cheesy Chicken Broccoli Casserole {keto}
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3.5 from 2 votes

Cheesy Chicken Broccoli Casserole

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Servings: 9
Calories: 484kcal
Author: Kendra Benson

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

  • Preheat the oven to 350°F. Have an 8x8" baking dish ready (no need to grease or oil it).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Bake in the preheated oven for 30 minutes, or until the edges are bubbly and browned.

Make-Ahead Option

  • 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.
  • 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.
    • Cook when THAWED: Bake at 350°F for 35-40 minutes, or until the edges are bubbly and browned.
    • 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.