Description
This Keto Chicken Alfredo Casserole is a creamy, low-carb comfort food packed with tender chicken, flavorful cauliflower, and a rich, cheesy Alfredo sauce. Perfectly baked to meld all the ingredients together, it offers a satisfying meal that fits perfectly within a ketogenic diet.
Ingredients
Units
Scale
Vegetables
- 14 ounces Cauliflower florets, cut into bite-size pieces
Proteins
- 32 ounces Chicken breast
Seasonings & Oils
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 tablespoon Olive oil
Sauces & Cheese
- 2 cups Keto Alfredo Sauce
- 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 about 3-5 minutes until the cauliflower is fork tender, being careful not to overcook. Drain and pat the cauliflower dry with a paper towel, then set aside.
- Prepare the Chicken: Cut the chicken breasts into 1-inch cubes. Sprinkle the chicken evenly with onion powder, garlic powder, salt, and pepper for seasoning.
- 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 the chicken is fully cooked through and no longer pink inside. Remove from heat and set aside.
- Preheat Oven: Preheat your oven to 350°F (175°C) to get ready for baking the casserole.
- Heat Alfredo Sauce: In a small pot over medium-low heat, warm the keto Alfredo sauce. Once heated, add 3 ounces of shredded mozzarella cheese and stir until the cheese melts and the sauce is smooth and creamy.
- Prepare Casserole Dish: Spray a 13×9 inch casserole dish with non-stick spray. Spread ½ cup of the warmed keto Alfredo sauce evenly on the bottom of the dish to prevent sticking and add flavor.
- Layer Cauliflower and Chicken: Add half of the steamed cauliflower on top of the sauce to form a layer. Next, top with half of the cooked chicken, distributing it evenly to fill spaces between the cauliflower pieces.
- Add Sauce and Cheese: Pour ¾ cup of the keto Alfredo sauce over the chicken and cauliflower layer. Sprinkle 4.5 ounces of shredded mozzarella cheese on top for a cheesy finish.
- Repeat Layers: 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 to complete the casserole.
- 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 is fully melted and bubbly.
Notes
- Be careful not to overcook the cauliflower when steaming to avoid mushy texture.
- You can prepare the chicken and cauliflower layers ahead of time and refrigerate before assembling the casserole.
- For extra flavor, consider adding chopped fresh parsley or basil before serving.
- This recipe is perfect for meal prep and reheats well in the oven or microwave.
- Ensure the keto Alfredo sauce is sugar-free and low-carb to maintain the ketogenic profile.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of casserole)
- Calories: 350
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
