This Keto Buttered Chicken Casserole is a dreamy combo of chicken, cheese, broccoli, and finely crushed pork rinds drenched in just the right amount of butter. It makes a hearty, family-friendly dinner recipe!
2cupsblanched broccoli floretssee notes for quick blanching tips
Instructions
Preheat oven to 350 F.
Finely crush 3 oz pork rinds and stir in 3 tbsp of melted butter. Place mixture on a baking sheet and bake at 350 F for 10 minutes. Remove from oven and set aside.
Melt 3 tablespoons butter in a large skillet over medium-high heat. Stir in garlic and cook for 1 minute. Then stir in coconut flour and cook for 1 minute.
Stir 1/2 cup chicken broth, almond milk, Worcestershire sauce, salt and pepper into mixture in skillet. Cook for 3-4 minutes or until slightly thickened. Remove from heat.
Stir in 3/4 cup shredded Cheddar cheese, remaining 1/3 cup broth, chopped chicken, and broccoli florets. Stir well to combine.
Transfer baked pork rind mixture to an 8x8" baking dish to evenly cover the bottom of the dish. Top with chicken mixture to evenly cover.
Finely crush remaining 3 ounces pork rinds and stir in remaining 3 tbsp melted butter and remaining 1/4 cup shredded Cheddar cheese. Top chicken mixture evenly with crushed pork rind mixture.
Bake at 350 F for 30 minutes or until topping is golden brown.
Notes
To quickly blanch broccoli florets, place them in a bowl with 1/2" water in the bottom. Cover bowl with a paper towel and microwave on HIGH for 2 minutes. Broccoli is cooked when it is easily pierced with a fork. Drain water and use in recipe as directed.