This Keto Chicken Alfredo Casserole is a creamy, cheesy, and low-carb dish perfect for a satisfying dinner. It combines tender cooked chicken, steamed broccoli, and a rich Alfredo sauce made with heavy cream and cheeses. Baked until bubbly and golden, this casserole is a delicious way to enjoy a comforting meal while sticking to a ketogenic diet.
Total Time:45 minutes
Yield:6 servings
Ingredients
Main Ingredients
2 cups cooked chicken, shredded or diced
1 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup broccoli florets, steamed
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt to taste
Black pepper to taste
Olive oil for greasing
Instructions
Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to get it ready for baking the casserole.
Prepare the Alfredo Sauce: In a large mixing bowl, combine the heavy cream, minced garlic, Italian seasoning, salt, and pepper. Mix well to create a creamy sauce base.
Mix Ingredients: Stir in the shredded chicken, steamed broccoli florets, and half of the shredded mozzarella cheese into the sauce mixture, ensuring everything is well coated.
Assemble Casserole: Grease a 9×13-inch baking dish lightly with olive oil. Pour the mixture into the prepared dish and spread it evenly.
Add Cheese Topping: Sprinkle the remaining mozzarella cheese and the grated Parmesan cheese evenly over the top of the casserole for a cheesy crust.
Bake: Place the baking dish in the preheated oven and bake for 30 minutes until the cheese is bubbly and golden brown on top.
Cool and Serve: Remove the casserole from the oven and allow it to cool slightly for 5 minutes before serving to let the flavors settle.
Notes
You can substitute cooked rotisserie chicken if short on time.
For extra creaminess, add a dollop of cream cheese to the sauce mixture.
Steam the broccoli until just tender to keep texture in the casserole.
Make sure to shred the mozzarella finely so it melts evenly.
Feel free to add chopped mushrooms or spinach for extra veggies.
