Description
This Keto Chicken Alfredo Casserole is a creamy, low-carb dish featuring tender chicken cubes, steamed cauliflower, and a rich homemade keto Alfredo sauce topped with melted mozzarella cheese. Perfect for those on a ketogenic diet, this casserole combines comfort and nutrition with easy preparation and baking.
Ingredients
Units
Scale
Vegetables
- 14 ounces cauliflower florets, cut into bite-size pieces
Chicken
- 32 ounces chicken breast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
Sauce & Cheese
- 2 cups keto Alfredo sauce
- 12 ounces shredded mozzarella cheese, divided (3 ounces for sauce, 9 ounces for topping layers)
Instructions
- Steam the cauliflower: Place the cut cauliflower in a microwave-safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for 3-5 minutes or until fork-tender, being careful not to overcook it. Drain and pat dry with a paper towel. Set aside.
- Prepare the chicken: Cut the chicken breast into 1-inch cubes. Season with onion powder, garlic powder, salt, and pepper evenly.
- Cook the chicken: Heat olive oil in a skillet over medium-high heat. Add the cubed chicken and cook for about 10 minutes or until fully cooked and no longer pink inside. Remove from heat and set aside.
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the casserole.
- Heat Alfredo sauce: In a small pot, warm the keto Alfredo sauce over medium-low heat. Once hot, add 3 ounces of shredded mozzarella cheese to the sauce and stir until the cheese melts completely, creating a smooth sauce.
- Assemble the casserole: 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.
- Layer one: Add half of the steamed cauliflower as a base layer, then top with half of the cooked chicken, distributing the chicken evenly between the cauliflower pieces.
- Add sauce and cheese: Pour ¾ cup of the Alfredo sauce evenly over the cauliflower and chicken layer. Sprinkle 4.5 ounces of shredded mozzarella cheese on top.
- Layer two: Repeat the layering with the remaining cauliflower and chicken, followed by the remaining Alfredo sauce, and top with the last 4.5 ounces of mozzarella cheese.
- Bake the casserole: Place the assembled casserole in the preheated oven. Bake for 30 minutes or until the casserole is heated through and the cheese on top is fully melted and bubbly.
Notes
- Be careful not to overcook cauliflower during steaming to avoid mushiness in the casserole.
- Patting the steamed cauliflower dry helps prevent the casserole from becoming watery.
- For a richer flavor, use a high-quality keto Alfredo sauce or make your own with cream, butter, garlic, and Parmesan cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Feel free to add some fresh herbs like parsley or basil on top before serving for added aroma and freshness.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of casserole)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 105 mg
