Keto Chicken Casserole
Published November 22, 2021 • Updated February 25, 2026
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This keto chicken casserole is one I make at least twice a month. Creamy chicken and broccoli over cauliflower rice, topped with my pork panko crumb mixture that bakes up golden and crunchy.
I started making this keto chicken casserole back in 2019, and it has been in my regular dinner rotation ever since. The reason is simple: the pork panko crumb topping. I grind up pork rinds, mix them with parmesan and melted butter, and spread that over the top before baking. It crisps up golden and gives you that breadcrumb texture most casseroles never deliver. One of my readers, Morgan, described it perfectly: ‘That crunch against the creamy chicken underneath stopped me mid-bite.’ That is exactly right.
I use chicken thighs instead of breast here, and that’s intentional. Thighs hold up in a casserole. They stay juicy through the bake instead of drying out at the edges. The other thing I figured out after testing this multiple times: sharp cheddar at the full 8 oz makes a real difference. It adds enough flavor to actively disguise the cauliflower rice underneath. If you have cauliflower skeptics at your table, this is the recipe that converts them. I’ve had family members eat an entire serving and not realize there was cauliflower in it until I told them.
The base is cauliflower rice, broccoli florets, cream cheese, and that sharp cheddar, all stirred together in one pot on the stove. I cook the diced chicken first, then build everything in the same pot. Transfer to a baking dish, pile on the pork panko crumbs, and 15 minutes at 400 degrees finishes it. Start to finish, I have this on the table in about 30 minutes. If you like cheesy one-pot dinners like this, try my Boursin chicken or chicken divan.
This is one of those low carb meals that works on a Tuesday night and also holds up when you’re cooking for company. I’ve served it at family dinners and brought it to a potluck. Nobody questioned a thing. The sharp cheddar and pork panko do the heavy lifting on flavor and texture. For more casserole ideas, my Philly cheesesteak casserole and taco casserole are both crowd favorites.
One thing I love about this recipe is how well it freezes. My reader Leslie pulled leftovers out of the freezer weeks later and said the broccoli was still crisp-tender. I freeze mine in individual portions for fast lunches. The pork panko topping softens a little after freezing, so I sometimes add a fresh sprinkle and pop it under the broiler for a minute before serving. If you want to meal prep a few dinners at once, pair this with Italian chicken and rice. Just as simple and reheats well.
Tips for the Best Results
For an extra-crispy topping, run the assembled casserole under the broiler for 2-3 minutes right after baking. Watch it the entire time because pork panko goes from golden to burned fast. I spread the crumb mixture evenly so there are no bare spots where the filling peeks through.
The other tip I always give: season the chicken aggressively. Garlic powder, smoked paprika, extra salt, right on the diced thighs before they go in the pot. It makes a noticeable difference in the finished dish. If you hate extra dishes, you can also build this in a dutch oven. Cook the filling on the stove, add the crumb topping, and transfer the whole pot to the oven. My reader Allison figured that method out and I’ve been doing it her way ever since.
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Keto Breadcrumb Topping Ingredients
1/2 cup pork panko -
1/2 cup grated parmesan cheese
-
4 tablespoons butter, melted
-
1 clove garlic, minced (optional)
Keto Chicken Broccoli Casserole Ingredients
-
1.25 pounds broccoli florets
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2 tablespoons butter
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2 pounds skinless, boneless chicken thighs, diced
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1/2 cup diced yellow onion
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2 teaspoons salt
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3 cups cauliflower rice
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2 oz cream cheese
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4-8 oz sharp cheddar cheese, shredded
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1/8 teaspoon cayenne pepper
Step by Step Instructions
Step by Step Instructions
Prepare keto breadcrumbs
In a small bowl, combine pork panko, grated parmesan cheese, melted butter and garlic. Set aside.
- Pork panko
- Parmesan cheese (grated)
- Butter (melted)
- Garlic
Steam broccoli
Add broccoli to a microwave safe bowl. Add 2 tablespoons of water and cover with plastic wrap. Microwave 2-4 minutes until fork tender. Drain excess water. Set aside uncovered to dry out.
- Broccoli
Cook chicken
In a large pot, melt butter over medium-high heat. Add chicken and cook until cooked through. Stir in onion and salt. Cook until onion is softened. Stir in cauliflower rice, cream cheese, shredded cheddar cheese and pepper. Add back in broccoli. Stir to combine.
- Chicken thighs
- Onion
- Salt
- Cauliflower rice
- Cream cheese
- Cheddar cheese (shredded)
- Cayenne pepper
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
How many net carbs are in a serving?
I keep the macros on this one really reasonable. Check the recipe card below for the exact per-serving breakdown. The cauliflower rice and broccoli form the base, so most of the carbs come from the vegetables and cheese. I use the full 8 oz of cheddar and it still fits easily into my daily targets.
Can I make this in a slow cooker or Instant Pot?
I've only tested this recipe in the oven, and that's what I recommend. The pork panko topping needs dry heat to crisp up, and you won't get that in a slow cooker or pressure cooker. What you can do is cook the chicken filling in either appliance, then transfer it to a baking dish, add the crumb topping, and finish in the oven for 15 minutes. I've done it that way when I wanted to prep the filling ahead of time, and it works.
How do I prevent the casserole from getting watery?
This almost always comes down to the broccoli. I steam mine and then let it sit uncovered on the counter for a few minutes while I cook the chicken. That resting time lets the excess moisture evaporate. If you're using frozen broccoli, thaw it and squeeze it dry in a clean kitchen towel before adding it. I've also patted cauliflower rice with paper towels when it seemed too wet. Taking an extra minute here makes a noticeable difference in the final texture.
Can I use all cauliflower instead of broccoli?
I've done this when I had extra cauliflower on hand and no broccoli. It works. The texture is a little more uniform since everything blends together, and you lose the green contrast, but the flavor holds up. My reader Allison actually used cauliflower florets in place of broccoli and liked it. If you go this route, I'd still drain the cauliflower well to avoid a soupy filling.
What's the best way to get the topping extra crispy?
My trick is running the casserole under the broiler for 2-3 minutes after the initial 15-minute bake. Watch it the entire time because pork panko goes from golden to burned fast. I also make sure the crumb mixture is spread evenly across the top so there are no bare spots. One of my readers, Allison, suggested the broiler finish in the comments, and I've been doing it that way ever since.
What can I substitute for pork panko?
If you can't find pork panko, crushed pork rinds are the closest swap. Just pulse them in a food processor until they look like breadcrumbs. Almond flour mixed with melted butter and parmesan works too, but the crunch is softer. My reader Susan uses hemp hearts instead and says it gives the topping a slightly nutty flavor. I've tried her version and she's right, it's a solid alternative.
Can I make this dairy-free?
I haven't personally tested a fully dairy-free version, so I want to be upfront about that. In theory, you could use dairy-free cream cheese and a plant-based shredded cheese. The pork panko topping is already dairy-free minus the butter and parmesan (swap those for dairy-free alternatives). My concern is the meltability of dairy-free cheese, which can affect the texture of the filling. If you try it, I'd love to hear how it turns out.
First casserole since going keto and I had no idea if the pork panko topping would hold up. It came out crispier than expected, and the cauliflower rice totally disappeared into the sauce. Weekly rotation for sure.
Doubled the pork panko topping because I'm a crunch person, and it came out so thick and golden I was eating it straight from the dish before I served anyone. That optional garlic in the crumb mix? Nothing optional about it.
First time making a keto casserole and I genuinely didn't expect the pork panko topping to do what it did. That crunch against the creamy chicken underneath stopped me mid-bite. Would season the chicken more aggressively next time, but this is already in the rotation.
Yes on the seasoning. Go heavy - garlic powder, smoked paprika, extra salt right on the chicken before it all goes together. Pork panko crunch on casseroles never gets old.
We really liked this! I used cauliflower florets instead of the broccoli and the cauliflower rice. I also added a small can of green chilis. And I cooked the chicken and other stove top ingredients in my dutch oven, then put the whole thing in the oven - no second pan needed. And after the 15 min in the oven, I used the broiler for 3 or 4 minutes to get the topping extra crunchy.
Green chilis is such a good add. And the dutch oven move is smart, one less pan to wash. The broiler I do too, usually 2-3 minutes, but watch it the whole time because pork panko goes from golden to burned fast.
My family loved it! This will definitely be a regular in our home. I used frozen broccoli and cauliflower rice. Heated the broccoli in the microwave. Cooked the rice in the pot with the chicken. It was fine like that.
Cooking the rice in the pot is smart. It soaks up all that chicken flavor. Microwaved broccoli works, just pat it dry before it goes in or the casserole gets watery.
I was delighted to rediscover the leftovers of this in the freezer and I'm happy to report it was delicious and the broccoli was still crisp tender. Such a winner!
Broccoli is usually the first casualty in frozen casseroles so that's a win. The pork panko topping does get softer but if you pop it under the broiler for a couple minutes it comes back.
OMG, I love this! I substituted hemp hearts for the pork panko and it gave the topping a great slightly nutty flavor. I’ve been using hemp hearts instead of pork panko in your meatball recipes too. I like really it. This one is going into the regular dinner rotation along with your sheet pan fajitas and your meatballs. Pretty soon all my dinners may be from your site! Thanks for all your hard work that help us stick to our keto lifestyle without feeling deprived.
Hemp hearts on the crumb topping - hadn't thought of it, but nuttiness with the parmesan makes total sense. Good call carrying it over to the meatballs too.
This was incredible! I loved it. YUMMY! I didn't add the cayenne or garlic. I used frozen broccoli and cauliflower rice and just cooked those in the microwave, then added as directed. Very tasty dish.
Frozen works, just drain it well after microwaving or the bottom gets soupy. The cayenne barely registers in the final dish anyway.
Made this, everyone loved it! Good idea about freezing it. It was so good and smelled great!!
I doubled this recipe and cooked on immediately and put in the freezer. I will be taking this out when company comes in a few weeks!
Thaw it the night before. Bake uncovered and hit the broiler for 2-3 minutes at the end so the topping crisps back up.