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Keto Chicken Alfredo Casserole

A comforting, creamy casserole that's low in carbs, making it perfect for keto diets. Quick to prepare and family-approved.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Keto
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken Filling
  • 2 cups cooked chicken (shredded or cubed; rotisserie chicken works great for time-saving)
  • 1 cup broccoli florets (fresh or frozen, if using frozen, thaw first)
  • 1 cup cauliflower florets (fresh or frozen)
For the Alfredo Sauce
  • 1/2 cup unsalted butter
  • 2 cups heavy cream
  • 2 cups shredded mozzarella cheese (plus more for topping)
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic (minced)
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
For Topping
  • 1/2 cup shredded mozzarella cheese
  • Fresh parsley (for garnish)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute, until fragrant.
  3. Pour in the heavy cream, stirring constantly. Allow it to simmer for about 5 minutes, then gradually add the mozzarella and Parmesan cheese. Stir until smooth and creamy, then season with Italian seasoning, salt, and pepper.
  4. In a large mixing bowl, combine the cooked chicken, broccoli, and cauliflower. Pour the creamy Alfredo sauce over the top and mix well to combine.
Baking
  1. Transfer the mixture into a greased 9x13 inch baking dish. Sprinkle the remaining mozzarella cheese on top.
  2. Bake in the preheated oven for about 25–30 minutes, or until the top is golden and bubbly. You can broil for the last 2-3 minutes to achieve a nice crust.
  3. Remove the casserole from the oven and let it rest for about 5 minutes before serving. Garnish with chopped fresh parsley.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave. This casserole freezes beautifully. Wrap tightly and seal, then freeze for up to 3 months. Thaw before reheating in the oven until warmed through.