Creamy Cheddar Chicken Bake

Nothing says Winter more than a delicious cheesy casserole.

Today we had a few snowflakes in Greater Philadelphia and I had some chicken breasts, so I thought I’d search Google for a few keto-friendly chicken casserole recipes.

After searching and searching, I decided to use the inspiration Amy shared with me the previous night and create my own recipe.  I’ve made a similar recipe before, so this was a winner!

Tip:  use a hand-held mixer to shred chicken!

Table of Contents

Ingredients - Cheddar Chicken Bake
Ingredients – Cheddar Chicken Bake


  • 2 lbs Chicken Breast, cooked & shredded
  • 2 cups Cheddar Cheese, shredded
  • 8 oz Cream Cheese, softened
  • 1/3 cup Sour Cream
  • 1 frozen bag of Cauliflower Rice
  • 1.5-2 cups Broccoli Florets


  1. Cook chicken & shred or dice.
  2. Preheat oven to 400 degrees.
  3. Add softened cream cheese and sour cream, mix well.
  4. Add cooked cauliflower rice and mix.
  5. Combine 1/2 cup of cheese and broccoli to mixture.
  6. Pour into baking dish and top with remaining cheese.
  7. Bake for 20 minutes and broil, if desired, for texture.
Final - Cheddar Chicken Bake
Final – Cheddar Chicken Bake

Nutrition Facts

Nutrition - Cheddar Chicken Bake
Nutrition – Cheddar Chicken Bake
  • Total Servings:  6
  • Serving Size:  1
  • Total Carbs:  6.8g
  • Net Carbs:  5g
  • Fat:  27.1g
  • Protein:  48.9g

Additional Recipes

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