Keto Cheesy Chicken and Broccoli Casserole
A low-carb, dairy-free, high-protein casserole loaded with vegan chicken, melty plant cheese, and perfectly cooked broccoli. Comfort food, cruelty-free edition.
Ingredients
- 2 cups broccoli florets steamed
- 1 ½ cups shredded vegan chicken
- 1 cup unsweetened almond milk
- ½ cup raw cashews soaked or boiled 10 mins
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup vegan cheddar shreds
- 1 tbsp olive oil
- ¼ tsp paprika optional
- Fresh parsley for garnish optional but adorable
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a casserole dish.
- Steam broccoli until just tender, not sad and mushy — about 5 minutes.
- In a saucepan, heat olive oil and sauté vegan chicken for 3–5 minutes until lightly browned.
- In a blender, combine almond milk, cashews, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper.
- Blend until smooth and creamy like your most-liked Instagram post.
- In a large bowl, mix broccoli, cooked vegan chicken, and blended sauce.
- Pour mixture into casserole dish and sprinkle with vegan cheddar shreds.
- Bake for 25 minutes or until bubbly and golden on top.
- Optional: broil for 2 minutes to crisp it up (because texture matters).
- Garnish with parsley and serve hot, ideally with stretchy pants.
Notes
🔍 Nutritional Values (Per Serving)
- Calories: 235
- Total Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
💊 Vitamins & Minerals (Per Serving)
- Calcium: 16%
- Iron: 14%
- Vitamin C: 28%
- Magnesium: 11%
- Vitamin A: 19%
💡 Tips to Enhance Flavor
- Add a sprinkle of crushed red pepper if your taste buds like drama.
- Use roasted broccoli for added depth and a toasty twist.
- Mix in a teaspoon of Dijon mustard for a flavor punch.
- Top with crushed almonds or walnuts before baking for crunch.
- Drizzle a little extra olive oil before serving if you’re feeling extra.