Categories Menu

Cheesy Chicken Broccoli Casserole Low Carb, Paleo, Keto, HCG P3

I have never really been a cook, however quarantine brings out strange behaviors in us all ?  I have been trying out new recipes regularly and made this casserole for the first time ever.

My husband and I both eat really Low Carb. He follows the Keto Diet, and I eat somewhere between Paleo and Keto so I am always happy to get ideas for yummy meals that we can actually eat. I tend to improvise alot so I do my best to take good notes in order to recreate anything good in the future ?

Although this Creamy Casserole took a bit of time, it was really easy (which I LOVE) and really good! I am happy to share it. 


  • 40 – 50 minutes to cook the Chicken in advance

  • 20 -30 Minutes to steam the Brocolli

  • 45 minutes for blending and layering the casserole

  • Cook time: 55 Minutes

  • Cooling: 5 -15 Minutes

  • Total time: Approximately 3 – 3.5 hours

  • Makes 9 Servings

  • Calories per serving: 615

  • Carbs per serving: 8


  • 4 pounds Organic Boneless, Skinless Chicken Thighs

  • 24 ounces Organic Broccoli Florets

  • 1 Cup Organic Sour Cream

  • 1 Cup Block Organic, Cream Cheese, (8 oz package) softened

  • 1/2 Cup Low Fat Mayonnaise

  • 1 Egg, beaten

  • 2 Cups Cheddar cheese, shredded & divided (1 1/2 cups + 1/2 cup for topping)

  • 2.5 cups mozzarella cheese, divided, (1 1/2 cups + 1 cup for topping)

  • 1 Teaspoon Salt

  • 1 Teaspoon Garlic Powder

  • 1 Teaspoon Onion Powder

  • 1/2 Teaspoon Black Pepper

  • 1/2 Cup Organic Chicken Bone Broth


Part 1

  • Place Chicken Thighs in a large pot and pour in enough water to cover them completely.

  • Salt the water.

  • Place over medium/high heat, bring to a boil (about 10 minutes) and then reduce heat to low and simmer until no longer pink, (about 40 – 45 minutes)

  • Allow chicken to cool, then cut and shred it into small pieces

Part 2

  • Place Broccoli florets in a steamer with a small amount of salt.

  • Bring water to a boil (about 5 minutes), then turn down to simmer.

  • Simmer until and steam until crisp tender (approximately an additional 10-11 min)

  • Once cooked, drain to remove excess moisture, set aside.

Part 3

  • Preheat the oven to 350 degrees.

  • Grease a glass backing dish (I used 15 x 11) with non-stick cooking spray (or a small amount of butter)

  • In a blender, gently blend sour cream, softened cream cheese, mayonnaise, egg, and all spices until thoroughly combined.

  • Add the Bone Broth and blend into the mixture

  • Put this mixture in a large Bowl

  • Add 1.5 cups Cheddar Cheese and 1.5 cups mozzarella and mix them in really well.

  • Add the shredded chicken, and stir to combine all of the ingredients well.

  • Spread about 1/2 of the chicken mixture into an even layer on the bottom of your greased baking dish.

  • Make a second layer using the broccoli, followed by the rest of the chicken mixture.

  • Top with remaining cheeses


  • Bake for 45 minutes

  • Broil for an additional 5-10 min to crisp the top. Be careful not to burn it, but definitely make it nice and crispy.

  • Let it stand 5 -15 minutes before serving

  • Score it carefully into 9 even pieces.

  • Cut into 9 even pieces.

  • Use a metal spatula to remove each piece and serve it, being careful to keep the shape to each piece.

  • I served mine over miracle noodles; that is optional yet yummy

NOTE: You can freeze the leftover pieces (if there is ANY!) and reheat it easily. 

Let me know if you try this recipe, any alterations you make, and what you think.



~Inspired Girl aka Barbara


Post a Reply

Your email address will not be published. Required fields are marked *