Description
This Keto Chicken Alfredo Casserole is a rich, creamy, and low-carb comfort food perfect for those following a ketogenic diet. Featuring tender chicken breast, steamed cauliflower, a savory keto Alfredo sauce, and gooey melted mozzarella cheese, this casserole is baked to perfection for a satisfying meal that stays within keto guidelines.
Ingredients
Units
Scale
Vegetables
- 14 ounces Cauliflower florets, cut into bite-size pieces
Proteins
- 32 ounces Chicken breast
Spices & Seasonings
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Oils & Sauces
- 1 tablespoon Olive oil
- 2 cups Keto Alfredo Sauce
Dairy
- 12 ounces Shredded mozzarella cheese, divided
Instructions
- Steam the cauliflower: Place the 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 to 5 minutes, or until the cauliflower is fork-tender but not overcooked.
- Drain and dry cauliflower: Carefully drain the cauliflower and pat dry with a paper towel to remove excess moisture. 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 seasoned chicken cubes and cook for approximately 10 minutes, or until the chicken is fully cooked through. Remove from heat and set aside.
- Preheat the oven: Set your oven to 350 degrees Fahrenheit to preheat in preparation for baking the casserole.
- Heat Alfredo sauce: In a small pot, warm the keto Alfredo sauce over medium-low heat. Once heated, add 3 ounces of shredded mozzarella cheese and stir continuously until the cheese is melted and the sauce is smooth.
- Prepare casserole dish: Spray a 13×9 inch casserole dish with non-stick spray. Spread ½ cup of the keto Alfredo sauce on the bottom of the dish to create a base layer.
- Layer cauliflower and chicken: Add half of the steamed cauliflower as the first layered base. Top with half of the cooked chicken, filling in the spaces between the cauliflower evenly.
- Add sauce and cheese: Pour ¾ cup of Alfredo sauce over the cauliflower and chicken layers. Sprinkle 4.5 ounces of shredded mozzarella cheese on top.
- Repeat layering: Repeat layering with the remaining cauliflower and chicken. Pour the remaining Alfredo sauce evenly over this second layer and top with the last of the shredded mozzarella cheese.
- Bake the casserole: Place the casserole in the preheated oven and bake for 30 minutes, or until the casserole is heated through and the cheese on top is fully melted and bubbly.
Notes
- Do not overcook the cauliflower in the microwave to prevent it from becoming mushy.
- Patting the cauliflower dry is essential to avoid excess water in the casserole which can make it soggy.
- Use freshly shredded mozzarella cheese for better melting results.
- You can substitute chicken thighs for chicken breasts if preferred, adjusting cooking time as needed.
- Use a keto-friendly Alfredo sauce to keep the recipe low-carb.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated thoroughly before serving.
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 350
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
