Chicken and Broccoli Casserole (With Bacon)

A keto-friendly casserole you’ll want again and again.

Chicken and Broccoli Casserole (With Bacon)

Recipe by Steve NelsonCourse: Main, DinnerCuisine: AmericanDifficulty: Medium


Prep time


Cooking time




  • 2 tbsp olive oil

  • 2 lbs boneless chicken breast

  • 3 cups broccoli florets

  • 2 tbsp unsalted butter

  • 2 tsp minced garlic

  • 1 cup heavy whipping cream

  • 1 cup shredded cheddar cheese

  • 1/2 cup shredded cheddar cheese (for later)

  • 1/4 cup parmesan cheese

  • 1/3 cup bacon


  • Preheat the oven to 350 degrees.
  • Heat the olive oil in a large skillet over medium-high heat
  • Add the chicken to the skillet along with salt and pepper to taste, and saute until the chicken is cooked through
  • While the chicken is cooking, blanch the broccoli in boiling water until it is just starting to become tender. Rinse under cold water and drain completely.
  • Mix the chicken and broccoli together in a greased 9×13 casserole dish
  • In a saucepan over medium heat, melt the butter
  • Add minced garlic to the melted butter, and sauté for 30 seconds
  • Pour the heavy whipping cream into the pan, and sauté and whisk until it thickens
  • Stir 1 cup of cheddar cheese and the parmesan cheese into the cream mixture until the cheeses have completely melted
  • Fold the bacon pieces into the cheese sauce
  • Pour the cheese sauce over the chicken and broccoli. Toss to coat.
  • Sprinkle the remaining cheese on top of the casserole
  • Bake for 20 minutes