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Healthy chicken broccoli casserole recipe that tastes as good as it is for you… and best part, topped with biscuits. If you’re doing low carb, gluten-free, or keto, rest assured my friends, you can still eat this bad boy.
If you’re not worried about low carb, never fear, this is delicious topped with my Flaky from Scratch Biscuits in 20 minutes because this recipe, this one, she swings both ways to cover everybody. I got you.
Let’s face it, we all need a recipe that can work any which way we need it to. This has long been one of my favorite casseroles and comfort foods. But often you’ll see this is a chicken casserole without ceam soup because using condensed can of cream soups contain GMO ingredients, hydrogenated oils, and other ingredients I refuse to serve my family. But more importantly, it’s way cheaper to make your own sauce at home in just a few minutes. I’ve timed it, less than 4 minutes, score!
Plus, this cheesy chicken broccoli bake was just too good to not make over real food style. And really can we have too many good recipes using chicken and broccoli? Naw, I didn’t think so either.
I was determined to still have my favorite foods, even while I’m doing Keto (low carb, high fat) to help heal my gut. Want to learn more about it, check out the details here on How to Find Your Trigger Foods & if Keto is Right For You
2 cups cooked chicken, diced (need it fast, here’s how to cook a whole chicken in the Instant Pot in less than an hour, even if its frozen solid)
1 bunch cooked broccoli
3 cups chicken broth
½ teaspoon onion and garlic powder
2 Tablepoons butter
½ to 1 teaspoon Xanthan Gum <– I only use this brand as they are verified with the NON-GMO project (this is for my low carb and gluten free peeps, if using regular biscuits you can use 2 Tablespoons of flour)
1 cup mayonnaise
1 teaspoon curry powder
1 cup shredded cheese
Biscuit Topping adapted from Bacon & Butter The Ultimate Ketogenic Diet Cookbook by Celby Richoux (if you’re not doing low carb use this flaky biscuit recipe)
½ cup coconut flour
½ cup almond flour
2 teaspoons baking powder
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ cup shredded Colby Jack cheese (you can use any type of cheese you like)
¼ cup melted butter
¾ cup sour cream or unsweetened yogurt
Preheat oven to 350 degrees Fahrenheit
In a large saucepan or skillet, melt butter and pour in chicken broth. Bring to a simmer. Whisk in onion and garlic powder and ½ teaspoon Xanthan Gum. Let it simmer for a minute and add additional ½ teaspoon Xanthan Gum if needed to reach thickness of a sauce (it will thicken slightly upon cooling).
Sprinkle an even layer of grated cheese over top.
To make biscuit topping, in a large bowl combine the dry ingredients. With a fork combine the cheese a few Tablespoons at a time.
Add the rest of the ingredients (your wet ingredients) and fold together until it forms a dough. You’ll want to fold it over and stir pretty well to get all of the flours incorporated.
Take a large spoon and drop dough by the spoonful on top of the casserole dish, you can take the back of the spoon to smooth is out if needed to cover the top.
Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.