Keto Cream of Chicken Broccoli Casserole


  • 2 cups cooked chicken, shredded or chopped
  • 4 cups broccoli florets, steamed or blanched
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1/4 cup butter
  • 1/4 cup almond flour
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Preheat the oven to 375°F (190°C).
  2. In a large saucepan, melt the butter over medium heat.
  3. Add the garlic and sauté for 1 minute, until fragrant.
  4. Whisk in the almond flour until smooth.
  5. Gradually pour in the chicken broth and heavy cream, whisking constantly until well combined and smooth.
  6. Add the Parmesan cheese, dried thyme, onion powder, salt, and black pepper to the saucepan, stirring to combine.
  7. Let the mixture simmer for 5-7 minutes, until it thickens.
  8. In a large bowl, combine the cooked chicken and steamed broccoli. Pour the cream sauce over the top and stir to coat.
  9. Transfer the mixture to a 9×13 inch baking dish and bake for 20-25 minutes, until the casserole is hot and bubbly and the top is golden brown.
  10. Let the casserole cool for a few minutes before serving.

Enjoy your delicious and keto-friendly Cream of Chicken Broccoli Casserole!

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