American 35 min

Keto Chicken Casserole

Name: Keto Chicken Casserole
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 lbs boneless skinless chicken breast, cubed; 1 block (8 oz) cream cheese, softened; 1 cup chicken broth; 1 cup heavy cream; 2 cups shredded cheddar cheese, divided; 1 cup broccoli florets, blanched; 4 strips bacon, cooked and crumbled; 3 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon onion powder; Salt and black pepper to taste; 2 tablespoons butter

ketolow-carbhigh-proteingluten-free

Ingredientsfor 2

520

Cal

46g

Protein

Carbs

36g

Fat

12 lbs boneless skinless chicken breast, cubed
21 block (8 oz) cream cheese, softened
31 cup chicken broth
41 cup heavy cream
52 cups shredded cheddar cheese, divided
61 cup broccoli florets, blanched
74 strips bacon, cooked and crumbled
83 cloves garlic, minced
91 teaspoon dried thyme
101 teaspoon onion powder
11Salt and black pepper to taste
122 tablespoons butter

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Instructions

1
Preheat oven to 375°F. Season chicken cubes with thyme, onion powder, salt, and pepper. Melt butter in a large oven-safe skillet over medium-high heat. Add chicken in a single layer and sear 2–3 minutes per side until golden but not fully cooked through. Remove and set aside.
2
In the same skillet, add garlic and cook 1 minute. Add cream cheese, chicken broth, and heavy cream. Whisk over medium heat until the cream cheese melts and the sauce is completely smooth with no lumps. Bring to a simmer and cook 3–4 minutes until slightly thickened.
3
Return chicken to the skillet along with blanched broccoli and half the crumbled bacon. Stir to combine. Top with shredded cheddar cheese and remaining bacon.
4
Bake at 375°F for 20–25 minutes until the cheese is melted, bubbly, and golden brown in spots, and the chicken is cooked through to 165°F. Let rest 5 minutes before serving — the sauce will thicken further as it cools.