KETO Cheesy Broccoli & Chicken Casserole

This Keto Cheesy Broccoli & Chicken Casserole recipe is super easy to throw together. It’s rich, cheesy, and a quick dinner or make ahead weeknight meal!

I love making casserole at the beginning of the week so I can have them all week long for lunches. This keto friendly casserole is comforting and simple to make. It’s creamy, topped with cheese and filled with perfectly seasoned chicken and broccoli. You can have this casserole on your dinner table in under 30 minutes.

Ingredients

• 1 pound of Broccoli, cut into florets
• 1 pound boneless chicken, diced
• 2 cloves garlic, minced
• 1 medium onion, diced
• 1 cup Half and Half  or Heavy Cream
• 1 tablespoon of Dijon Mustard
• 1 teaspoon of Garlic Powder
• ½ teaspoon of Salt
• ¼ teaspoon of Pepper, ground
• 1/2 cup parmesan cheese
• 1 cup mozzarella cheese plus 1/2 cup more
• 1 cup Cheddar Cheese, shredded

Instructions

Preheat your oven to 350F.

Preheat oil in an oven safe skillet. Add diced chicken and cook it until golden brown.

Add broccoli florets, onion and garlic to the skillet and sauté.

In a medium sized bowl, combine cream, mozzarella and cheddar cheeses, mustard, and garlic and salt & pepper. Pour into the skillet, stir to combine. 

Top with the shredded parmesan cheese.

Bake in the oven for ten minutes, pull out of oven, sprinkle remaining mozzarella cheese and continue cooking for ten more minutes, until warmed through and the cheese has browned.

Serve immediately.

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Chicken Enchiladas

These easy chicken enchiladas are stuffed with shredded chicken and cheese, topped with homemade enchilada sauce, and CHEESE! They’re baked until the cheese is deliciously melted, the sauce bubbly and the tortillas are slightly crispy. 

I love transforming leftover rotisserie chicken into new recipes especially these enchiladas!  You can totally use chicken breast, but grabbing a rotisserie chicken from the supermarket will save you a lot of time. Ultimately, you won’t be able to tell the difference, thanks to the flavor and moisture you’ll add when you toss together the filling.

Seriously the homemade enchilada sauce really makes it outstanding, so don’t skip that step! 

You can assemble the enchiladas a day in advance or freeze for future baking — just be sure to bring it to room temperature before baking. You’ll know it’s done when the sauce is bubbling, the cheese is melted, and the ends of the tortillas are nice and crisp.

As for serving, sprinkle with sliced black olives, chopped  fresh cilantro and a dollop of sour cream are just about all this easy casserole needs.

INGREDIENTS 

Sauce 

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 4 tablespoons chili powder 
• ½ teaspoon red pepper flakes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 2 cups chicken stock

Enchiladas

• 2 tablespoons olive oil
• 1 rotisserie chicken or 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
• 1 small white onion, diced
• 1 (4-ounce) can diced green chiles
• Salt and freshly-cracked black pepper
• 8 large corn or flour tortillas
• 3 cups Mexican-blend shredded cheese
• Optional Toppings: Black Olives, Chopped Cilantro and Sour cream

INSTRUCTIONS

Preheat the oven to 350°F.  

Prepare your enchilada sauce.

Heat oil in a small saucepan over medium-high heat.

Add flour and whisk together over the heat for one minute. 

Stir in the remaining seasonings (chili powder through oregano). 

Then gradually add in the stock, whisking constantly to remove lumps. 

Reduce heat and simmer 10-15 minutes until slightly thickened.

Remove pan from heat and set aside.

Prepare the chicken.

In a large sauté pan, heat oil over medium-high heat. 

Add onion and sauté for 3 minutes, stirring occasionally.  

Add diced chicken and green chiles, and season with a generous pinch of salt and pepper.  Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.

If using already cooked rotisserie chicken, cook until heated through and covered in spices. 

Remove pan from heat and set aside.

To assemble the enchiladas

Set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. 

Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  

Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. 

Roll up the tortilla and place in a greased 9 x 13-inch baking dish.

Assemble the remaining enchiladas.  

Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.

Bake the enchiladas

Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.  

Remove the pan from the oven and serve the enchiladas.