This Keto Chicken Alfredo Casserole is my go-to when craving a comforting meal that’s creamy and cheesy without compromising keto goals. Combining tender chicken with fresh steamed broccoli and a rich Alfredo-inspired sauce makes it a hearty and satisfying dish perfect for any night.
Whether you’re meal prepping for the week or looking for an indulgent keto-friendly dinner, this casserole delivers flavor and convenience all in one dish. It’s simple to make and can easily be customized with your favorite low-carb vegetables.
- Rich and creamy Alfredo sauce without the carbs.
- Includes protein-packed chicken and nutrient-rich broccoli for a balanced meal.
- Perfect for batch cooking and reheats beautifully.
Ingredients
- Cooked chicken (2 cups): Shredded or diced, providing the dish’s main protein source with tender, juicy bites.
- Heavy cream (1 cup): Creates a luscious, creamy base for the Alfredo-inspired sauce, adding richness.
- Mozzarella cheese (1 cup shredded): Melts smoothly to provide gooey, cheesy texture and mild flavor throughout the casserole.
- Parmesan cheese (1/2 cup grated): Adds a sharp, nutty flavor and golden topping when baked.
- Broccoli florets (1 cup steamed): Gives a fresh, slightly crunchy texture and essential nutrients.
- Garlic (2 cloves minced): Infuses the sauce with aromatic, savory depth and warmth.
- Italian seasoning (1 teaspoon): Blends herbs like oregano and basil for classic Italian flavor notes.
- Salt and pepper: Essential seasoning to enhance all other flavors.
- Olive oil for greasing: Prevents sticking and adds a subtle fruity undertone.
Instructions
- Preheat the oven
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Set your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature while preparing your casserole ingredients.
- Prepare the Alfredo sauce base
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In a large mixing bowl, combine the heavy cream, minced garlic, Italian seasoning, salt, and pepper. Whisk thoroughly to blend the flavors, creating a creamy and well-seasoned sauce.
- Mix chicken and broccoli
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Add the shredded chicken and steamed broccoli to the sauce base along with half of the shredded mozzarella cheese. Stir gently to evenly coat the protein and vegetables with the creamy mixture.
- Assemble the casserole
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Lightly grease a 9×13-inch baking dish with olive oil to prevent sticking. Pour the mixture into the dish, spreading evenly. Then, sprinkle the remaining mozzarella and grated Parmesan evenly on top for a golden crust.
- Bake until bubbly
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Bake for 25-30 minutes until the cheese topping is melted, bubbly, and slightly golden. This helps develop a deliciously savory crust and ensures the casserole is heated through.
- Cool and serve
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Allow the casserole to cool slightly for 5 minutes before serving. This helps the sauce thicken up a bit for easier slicing and fuller flavors as it settles.
- Ensure the broccoli is steamed until just tender to maintain texture after baking.
- Use cooked chicken from leftover rotisserie or grilled chicken for convenience.
- Feel free to swap in cauliflower florets for a different keto-friendly vegetable.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave to retain creaminess and avoid drying out.
Serving Suggestions
This casserole pairs well with a crisp green salad for added freshness. For extra flavor, sprinkle with fresh chopped parsley or basil before serving.
- Use freshly grated Parmesan for better melting and richer flavor compared to pre-grated varieties.
- For a dairy-free version, substitute heavy cream with unsweetened coconut cream and cheeses with nutritional yeast.
- Adding a pinch of nutmeg to the sauce can enhance the Alfredo flavor with depth and warmth.
FAQs
- Can I use frozen broccoli instead of fresh?
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Yes, frozen broccoli works well when thawed and drained before adding; just avoid excess moisture to keep your casserole from becoming watery.
- Is this casserole suitable for meal prep?
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Absolutely! It stores well and reheats nicely, making it perfect for preparing lunches or dinners in advance.
- Can I add other vegetables?
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Definitely. Keto-friendly options like cauliflower, spinach, or zucchini pair nicely with the creamy sauce and chicken.
- What type of chicken is best to use?
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Cooked shredded chicken works best — leftover rotisserie, poached, or grilled chicken breast ensures tenderness and flavor.
- How can I make this casserole spicier?
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Add red pepper flakes or a dash of cayenne pepper to the sauce for a subtle kick without overpowering the creamy flavor.
Keto Chicken Alfredo Casserole
Equipment
- 1 oven Preheated to 350°F
- 1 baking dish 9x13-inch, greased
- 1 mixing bowl
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 and pepper to taste
- Olive oil for greasing
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with olive oil.
- In a large mixing bowl, combine heavy cream, minced garlic, Italian seasoning, salt, and pepper; mix thoroughly.
- Stir in the shredded chicken, steamed broccoli, and half of the mozzarella cheese into the cream mixture.
- Pour the combined mixture into the prepared baking dish and spread evenly.
- Top with the remaining mozzarella and grated Parmesan cheese.
- Bake in the preheated oven for 25 to 30 minutes, until the cheese is bubbly and golden brown.
- Remove from the oven and let cool slightly before serving.
Notes
- Use leftover cooked chicken for convenience.
- Steam broccoli until just tender to maintain texture.
- Store leftovers in an airtight container for up to 3 days.
- For extra richness, add cream cheese to the sauce.
