Description
This Keto Chicken Alfredo Casserole is a creamy, low-carb comfort dish featuring tender chicken breast, steamed cauliflower, and a rich keto-friendly Alfredo sauce, all baked with gooey mozzarella cheese for a satisfying meal perfect for keto dieters and anyone craving a delicious, hearty casserole.
Ingredients
Units
Scale
Vegetables
- 14 ounces Cauliflower florets, cut into bite-size pieces
Protein
- 32 ounces Chicken breast
Spices
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Fats & Oils
- 1 tablespoon Olive oil
Sauces & Dairy
- 2 cups Keto Alfredo Sauce
- 12 ounces Shredded mozzarella cheese, divided
Instructions
- Steam the cauliflower: Place cut cauliflower florets in a microwave-safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for 3-5 minutes until fork-tender, taking care not to overcook. Drain and pat dry with a paper towel. Set aside.
- Prepare the chicken: Cut the chicken breast into 1-inch cubes. Sprinkle with onion powder, garlic powder, salt, and pepper to season evenly.
- Cook the chicken: Heat olive oil in a skillet over medium-high heat. Add the cubed chicken and cook for about 10 minutes or until fully cooked through. Remove from heat and set aside.
- Preheat oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Heat the Alfredo sauce: In a small pot over medium-low heat, warm the keto Alfredo sauce. Add 3 ounces of shredded mozzarella cheese to the sauce and stir until melted and smooth.
- Prepare casserole base: Spray a 13×9 inch casserole dish with non-stick spray. Spread ½ cup of the warmed Alfredo sauce evenly on the bottom.
- First layer assembly: Add half of the steamed cauliflower in a layer over the sauce. Top with half of the cooked chicken, distributing it to fill spaces between the cauliflower. Pour ¾ cup of Alfredo sauce evenly over the chicken and cauliflower. Sprinkle 4.5 ounces of mozzarella cheese on top.
- Second layer assembly: Repeat the layering process using the remaining cauliflower and chicken. Pour the remaining Alfredo sauce on top and finish with the last of the mozzarella cheese.
- Bake the casserole: Place the casserole dish in the preheated oven and bake for 30 minutes or until the casserole is warmed through, and the cheese on top is fully melted and bubbly.
- Serve: Remove from the oven and let it rest for a few minutes before serving. Enjoy your delicious keto-friendly chicken Alfredo casserole!
Notes
- Do not overcook the cauliflower when steaming to avoid mushy texture.
- Ensure chicken is cooked thoroughly to an internal temperature of 165°F for food safety.
- You can prepare the Alfredo sauce ahead of time or use store-bought keto Alfredo sauce for convenience.
- Feel free to add herbs like parsley or basil for extra flavor if desired.
- Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
