Cheese-Topped Chicken and Broccoli Casserole

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A simple baked casserole combining tender chicken and broccoli florets under a golden layer of melted cheese, perfect for a keto weeknight dinner. This American-inspired keto recipe (low carb), ready in about 40 minutes, pairs chicken breast, diced 1-inch, broccoli florets, cream cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb chicken breast, diced 1-inch
• 3 cups broccoli florets
• 4 oz, softened cream cheese
• 1/2 cup heavy cream
• 1 1/2 cups shredded cheddar cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 375°F. Toss 1 lb diced chicken breast and 3 cups broccoli florets in 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Spread the chicken and broccoli evenly in a greased 9x9 inch baking dish.
3. Step 3: In a small saucepan over low heat, whisk together 4 oz softened cream cheese and 1/2 cup heavy cream until smooth and slightly thickened, about 3 minutes.
4. Step 4: Pour the cream cheese sauce evenly over the chicken and broccoli, then sprinkle 1 1/2 cups shredded cheddar cheese on top.
5. Step 5: Bake uncovered for 25 minutes until the cheese is melted, bubbly, and golden. Let cool 5 minutes before serving.