Description
This Keto Chicken Alfredo Casserole is a creamy, comforting low-carb dish featuring tender chicken breast, steamed cauliflower, and rich keto Alfredo sauce, all topped with melted mozzarella cheese and baked to perfection. It’s perfect for those following a ketogenic lifestyle or anyone craving a delicious, hearty casserole without the carbs.
Ingredients
Units
Scale
Vegetables
- 14 ounces Cauliflower florets, cut into bite-size pieces
Protein
- 32 ounces Chicken breast
Seasonings
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Oils and Sauces
- 1 tablespoon Olive oil
- 2 cups Keto Alfredo Sauce
Dairy
- 12 ounces Shredded mozzarella cheese, divided
Instructions
- Steam the cauliflower: Place cut cauliflower in a microwave-safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for approximately 3-5 minutes or until the cauliflower is fork tender. Avoid overcooking to maintain texture.
- Drain and dry cauliflower: Carefully drain the cauliflower and pat dry with a paper towel to remove excess moisture. Set aside.
- Season the chicken: Cut the chicken breast into 1-inch cubes. Sprinkle with onion powder, garlic powder, salt, and pepper to evenly season.
- Cook the chicken: Heat olive oil in a skillet over medium-high heat. Add the cubed chicken and cook for approximately 10 minutes, or until fully cooked and no longer pink inside. Set aside.
- Preheat oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the casserole.
- Heat Alfredo sauce and melt cheese: In a small pot over medium-low heat, warm the keto Alfredo sauce. Add 3 ounces of shredded mozzarella cheese and stir continuously until the cheese is fully melted and the sauce is smooth.
- Prepare the casserole dish: Spray a 13×9 inch casserole dish with non-stick spray. Spread ½ cup of the warmed keto Alfredo sauce evenly over the bottom of the dish.
- Layer cauliflower and chicken: Spread half of the steamed cauliflower in a layer on top of the sauce. Then, add half of the cooked chicken, filling the spaces between the cauliflower to create an even layer.
- Add sauce and cheese: Pour ¾ cup of keto Alfredo sauce evenly over the cauliflower and chicken layer. Sprinkle 4.5 ounces of shredded mozzarella on top.
- Repeat layering: Repeat the layering process with the remaining cauliflower and chicken, followed by the rest of the keto Alfredo sauce, and top with the remaining mozzarella cheese.
- Bake the casserole: Place the casserole dish in the preheated oven and bake for 30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
Notes
- Do not overcook the cauliflower in the microwave to prevent it from becoming mushy.
- Pat the cauliflower dry after steaming to avoid a soggy casserole.
- Adjust seasoning on the chicken to taste before cooking.
- Use a 13×9 inch casserole dish for proper layering and even cooking.
- This dish can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers covered with foil at 350°F for 15-20 minutes until warmed through.
Nutrition
- Serving Size: 1 slice (1/8th of casserole)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
