Keto Baked Potato Chicken and Broccoli Casserole

Ingredients

For the “Keto Potato” Base:

• 2 cups cauliflower florets (small pieces, steamed)
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 1 tbsp butter

For the Casserole:

• 2½ cups cooked chicken, shredded or cubed
• 1½ cups broccoli florets (lightly steamed)
• 1 cup heavy cream
• ½ cup cream cheese
• 1½ cups shredded cheddar or mozzarella
• 3–4 bacon strips, cooked & chopped
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• Salt & pepper to taste

Topping:

• ½ cup shredded cheese
• 1 tbsp butter (small cubes)
• Optional: green onions or parsley

Method

Step 1: Prepare Keto “Potato”

1. Steam cauliflower until very soft.
2. Mash it roughly (not fully smooth).
3. Mix with butter, salt, pepper, and garlic powder.
4. Spread this in a greased baking dish as the base layer.

Step 2: Make Creamy Filling

1. In a pan on low heat, add heavy cream and cream cheese.
2. Stir until smooth.
3. Add garlic powder, onion powder, paprika, salt, and pepper.
4. Mix in chicken, broccoli, bacon, and 1½ cups shredded cheese.
5. Stir until everything is coated in sauce.

Step 3: Assemble

1. Pour chicken-broccoli mixture over cauliflower base.
2. Spread evenly.
3. Top with ½ cup cheese and small butter cubes.

Step 4: Bake

1. Preheat oven to 180°C (350°F).
2. Bake for 25–30 minutes until bubbly and golden on top.
3. Rest 5 minutes before serving.

Serving Tips

• Serve with keto salad or steamed veggies.
• Great for meal prep — stays good 3–4 days in fridge.
• Can be frozen for up to 1 month.

Keto Nutrition (Approx per serving – 1 of 6)

• Calories: ~420
• Net Carbs: ~5–6g
• Fat: ~32g
• Protein: ~28g