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Keto Chicken Alfredo Casserole Recipe

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★★★★★

4.7 from 76 reviews

This Keto Chicken Alfredo Casserole is a creamy, low-carb comfort food perfect for those following a ketogenic lifestyle. Featuring tender steamed cauliflower layered with perfectly cooked chicken breast, rich keto-friendly Alfredo sauce, and gooey melted mozzarella cheese, it’s a delicious and satisfying dish that’s easy to prepare and bake to perfection.

Ingredients

Scale

Vegetables

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

Protein

  • 32 ounces Chicken breast

Spices & Seasonings

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

Oils & Sauces

  • 1 tablespoon Olive oil
  • 2 cups Keto Alfredo Sauce

Cheese

  • 12 ounces Shredded mozzarella cheese (divided)

Instructions

  1. Steam the cauliflower: Place the 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 but not overcooked.
  2. Dry the cauliflower: Drain any excess water from the cauliflower and pat dry using a paper towel. Set aside.
  3. Season the chicken: Cut the chicken breast into 1-inch cubes. Sprinkle evenly with onion powder, garlic powder, salt, and pepper to season.
  4. 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.
  5. Preheat the oven: Set your oven to 350°F (175°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 it melts and the sauce becomes 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 of the dish.
  8. Add first cauliflower layer: Spread half of the steamed and dried cauliflower evenly over the sauce layer.
  9. Add first chicken layer: Top the cauliflower with half of the cooked chicken cubes, distributing the pieces so they fill the spaces between the cauliflower evenly.
  10. Layer sauce and cheese: Pour ¾ cup of the Keto Alfredo sauce over the chicken and cauliflower, then sprinkle 4.5 ounces of shredded mozzarella cheese evenly on top.
  11. Add second cauliflower layer: Repeat by adding the remaining cauliflower over the cheese layer.
  12. Add second chicken layer: Add the remaining cooked chicken on top of the cauliflower layer.
  13. Top with remaining sauce and cheese: Pour the remaining Alfredo sauce evenly over the chicken, and sprinkle with the last 4.5 ounces of shredded mozzarella cheese.
  14. Bake the 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 completely melted and bubbly.

Notes

  • Make sure not to overcook the cauliflower during steaming to maintain texture.
  • You can substitute the chicken breast with cooked shredded rotisserie chicken for quicker preparation.
  • Use full-fat Alfredo sauce and mozzarella for best keto results.
  • If you prefer, add some chopped parsley or basil for garnish after baking.
  • Allow the casserole to rest for 5-10 minutes after baking for easier serving.

Keywords: Keto Chicken Alfredo Casserole, low carb casserole, keto dinner, cauliflower casserole, chicken casserole, keto alfredo sauce, baked keto dish

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