Keto Chicken Alfredo Casserole
A creamy, cheesy casserole featuring tender chicken, steamed broccoli, and a rich, flavorful Alfredo sauce. Perfect for satisfying keto-friendly dinners or meal prep.
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.