One-Pan Chicken Broccoli Casserole
A retro classic recipe remade to be gluten-free and keto-friendly. Everyone will love this easy, one-pan chicken broccoli casserole! Deliciously tender chicken and fresh broccoli florets in a rich cream cheese sauce, topped with melty cheddar cheese and baked to perfection.
Ingredients
- 2 tablespoons butter
- 4 boneless skinless chicken breasts, cut into 1-inch cubes
- 4 cups broccoli florets (about 1 large head), halved or quartered
- ½ cup full-fat cream cheese, cubed
- ½ cup full-fat mayonnaise
- 1 teaspoon curry powder
- 2 cups shredded cheddar cheese
- salt + pepper, to taste
Instructions
- Preheat the oven to 350°F. Season the cubed chicken with salt and pepper.
- In a large oven-safe pan (or a large sauce pan with a separate casserole dish for baking), melt the butter over medium-high heat. Add the seasoned chicken and saute until opaque and beginning to brown, about 5-9 minutes. Remove the chicken from the pan and transfer it to a plate.
- To the pan, add the broccoli florets and cook until tender and bright green, about 3-5 minutes. If the pan becomes dry and the broccoli begins to stick, just add a little water to the pan as needed.
- Add the chicken back to the pan, along with the cream cheese. Stir in the cream cheese until melted. Remove the pan from the heat.
- Stir in the mayonnaise, curry powder, and half the shredded cheese until the sauce evenly coats the broccoli and chicken. If you don’t have an oven-safe pan, now is where you’ll want to transfer everything into your casserole dish. Then sprinkle the remaining cheese over top.
- Bake for 25-30 minutes, until the cheese is melted and the chicken is fully cooked through. The chicken is cooked when the internal temperature reaches 165°F.
- Turn the oven on to broil for 2-3 minutes until the cheese is bubbly and beginning to brown.
Notes
Storing: Store covered in the fridge for up to 3 days, or in the freezer for up to 3 months. To defrost frozen casserole, leave it to thaw in the fridge overnight, about 12-18 hours.
Reheating: This casserole can be reheated in the microwave or the oven. To reheat in the oven, cover the casserole with foil and bake at 350°F for 20-40 minutes, until hot and warmed through.
Make it ahead! To make this casserole in advance so it’s ready to bake the next day, prepare the casserole up to the point that it’s topped with cheese and ready to bake. Allow the dish to cool, then cover and refrigerate overnight until just before dinnertime. Bake at 350°F for 35-40 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F.
Nutrition Info: Per serving (based on 4 servings), 700 Calories; 78g Protein; 52g Fat; 5g Net Carbs.