Keto Chicken Cheddar Broccoli Bake

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 398.4
  • Total Fat: 27.0 g
  • Cholesterol: 125.8 mg
  • Sodium: 203.3 mg
  • Total Carbs: 3.4 g
  • Dietary Fiber: 1.1 g
  • Protein: 35.4 g

View full nutritional breakdown of Keto Chicken Cheddar Broccoli Bake calories by ingredient


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Number of Servings: 6


    2 tbsp Olive Oil
    2 cup, chopped or diced Broccoli, fresh
    .5 cup Sour Cream
    .5 cup, Heavy Whipping Cream
    1 cup, shredded Cheddar Cheese
    1oz Pork Rinds
    .5 tsp Paprika
    1 tsp Oregano, ground
    24 ounces Chicken Breast (cooked), no skin, roasted
    salt and pepper to taste


Preheat your oven to 450įF. If you're using fresh broccoli, set it to steam or boil for a few minutes to get it softer a bit quicker. We used frozen broccoli for this recipe and it turned out great without any precooking.
If you havenít shredded your chicken, simply cook the chicken breasts in an oiled pan and use 2 forks to pull the chicken apart into more bite sized pieces.
In a deep mixing bowl, combine shredded chicken, frozen broccoli florets, olive oil and sour cream. Mix to combine thoroughly.
Place your chicken and broccoli into a greased 8x11 inch baking dish. Spread them into an even layer, pressing firmly. The casserole should be slightly packed.
Drizzle heavy cream over the entire layer. Add your seasonings of choice in this step as well. Salt, pepper, paprika and oregano will work very well for this recipe.
Add a cup of shredded cheddar cheese to the top of your casserole all the way up to the edges.
Into a ziploc bag, add 1 oz. of pork rinds and crush them with either your hands or a rolling pin. Add these crushed pork rinds over the shredded cheese for a crispy casserole top.
Bake for about 20-25 minutes. The entire casserole should be bubbling slightly and the edges brown. Serve with a side of marinara sauce and enjoy!

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user KTSWEAR.