Description
This Keto Chicken Alfredo Casserole is a creamy, low-carb dish featuring tender chicken breast, steamed cauliflower, and rich homemade keto Alfredo sauce baked with melted mozzarella cheese. Perfect for those following a ketogenic diet craving a comforting and satisfying meal.
Ingredients
Units
Scale
Vegetables and Protein
- 14 ounces Cauliflower florets, cut into bite-size pieces
- 32 ounces Chicken breast, cut into 1-inch cubes
Spices and Seasonings
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Other Ingredients
- 1 tablespoon Olive oil
- 2 cups Keto Alfredo Sauce
- 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. Be careful not to overcook it.
- Drain and dry the cauliflower: Drain the steamed cauliflower and pat it dry thoroughly with a paper towel. Set aside.
- Season the chicken: Cut the chicken breast into 1-inch cubes and sprinkle evenly with onion powder, garlic powder, salt, and pepper.
- Cook the chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken cubes and cook for about 10 minutes or until fully cooked through. Remove from heat and set aside.
- Preheat the oven: Set the oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Heat and enrich the Alfredo sauce: In a small pot over medium-low heat, warm the keto Alfredo sauce. Once hot, add 3 ounces of shredded mozzarella cheese and stir until melted and the sauce is smooth.
- Prep the 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 to create a base layer.
- Layer the casserole – first layer: Add half of the steamed cauliflower evenly over the sauce. Then, top with half of the cooked chicken, distributing it to fill spaces between the cauliflower.
- Add sauce and cheese layers: Pour ¾ cup of keto Alfredo sauce evenly over the cauliflower and chicken. Sprinkle 4.5 ounces of shredded mozzarella cheese over the sauce layer.
- Layer the casserole – second layer: Repeat the layering process by adding the remaining cauliflower and cooked chicken on top.
- Add remaining sauce and cheese: Pour the remaining keto Alfredo sauce over this second layer, then top with the remaining shredded mozzarella cheese.
- Bake the casserole: Place the casserole dish in the oven and bake for 30 minutes or until the casserole is thoroughly warmed and the cheese is fully melted and bubbly.
Notes
- Be careful not to overcook the cauliflower during steaming to maintain texture.
- Patting cauliflower dry ensures the casserole does not become soggy.
- Use freshly shredded mozzarella for best melting.
- Feel free to prepare the keto Alfredo sauce from scratch or use your favorite store-bought low-carb version.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
