Print

Keto Chicken Alfredo Casserole Recipe

Print Recipe

★★★★★

4.9 from 135 reviews

This Keto Chicken Alfredo Casserole is a creamy, low-carb dinner option that combines tender chicken, cauliflower florets, and a rich keto-friendly Alfredo sauce, all topped with melted mozzarella cheese and baked to perfection. It’s a comforting and satisfying meal perfect for those following a ketogenic diet or anyone looking for a delicious, healthy casserole.

Ingredients

Scale

Vegetables

  • 14 ounces Cauliflower florets (cut into bite-size pieces)

Proteins

  • 32 ounces Chicken breast

Seasonings

  • 1 teaspoon Onion powder
  • 1 teaspoon Garlic powder
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper

Other Ingredients

  • 1 tablespoon Olive oil
  • 2 cups Keto Alfredo Sauce
  • 12 ounces Shredded mozzarella cheese (divided)

Instructions

  1. Steam the Cauliflower: Place the cut cauliflower florets in a microwave-safe bowl with 1 cup of water. Cover the bowl with a damp paper towel and microwave on high for 3-5 minutes until the cauliflower is fork tender, being careful not to overcook.
  2. Drain and Dry Cauliflower: Drain the steamed cauliflower well and pat dry using a paper towel to remove excess moisture. Set aside.
  3. Prepare Chicken: Cut the chicken breast into 1-inch cubes and season evenly with onion powder, garlic powder, salt, and pepper.
  4. Cook Chicken: Heat olive oil in a skillet over medium-high heat. Add the cubed chicken and cook for about 10 minutes or until the chicken is cooked through. Remove from heat and set aside.
  5. Preheat Oven: Set your oven to 350 degrees F (175 degrees C) to prepare for baking the casserole.
  6. Heat Alfredo Sauce: In a small pot over medium-low heat, warm the keto Alfredo sauce. Once hot, stir in 3 ounces of shredded mozzarella cheese until melted and the sauce is smooth.
  7. Prepare Casserole Dish: Spray a 13×9 inch casserole dish with non-stick spray. Spread ½ cup of the warmed Alfredo sauce evenly on the bottom.
  8. Layer Cauliflower: Add half of the steamed cauliflower in an even layer over the sauce in the casserole dish.
  9. Add Chicken Layer: Evenly distribute half of the cooked chicken over the cauliflower, allowing it to fill in gaps between florets.
  10. Pour Sauce: Spoon ¾ cup of Alfredo sauce over the chicken and cauliflower layer.
  11. Add Cheese: Sprinkle 4.5 ounces of shredded mozzarella cheese evenly over the sauce.
  12. Repeat Layers: Repeat the layering process with the remaining cauliflower and chicken, followed by the remaining Alfredo sauce, and top with the last 4.5 ounces of mozzarella cheese.
  13. Bake 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 fully melted and bubbly.

Notes

  • Do not overcook the cauliflower during steaming to avoid mushy texture.
  • Patting the cauliflower dry is crucial to prevent a watery casserole.
  • Use a meat thermometer to ensure chicken is cooked to 165°F for safety.
  • The keto Alfredo sauce can be store-bought or homemade for best flavor.
  • This casserole can be prepared ahead of time and refrigerated before baking.
  • Let the casserole rest for 5 minutes after baking to set the layers before serving.

Keywords: keto chicken casserole, low carb dinner, chicken alfredo casserole, keto dinner recipe, cauliflower casserole, creamy chicken casserole

Find it online: https://dinewithdylan.com/keto-chicken-alfredo-casserole-recipe/