Description
A rich and creamy Keto Chicken Alfredo Casserole made with tender chicken, homemade Alfredo sauce, and melted cheese, baked to perfection for a comforting low-carb meal.
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 1 cup broccoli florets (optional)
- 1 1/2 cups heavy whipping cream
- 4 ounces cream cheese, softened
- 1 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/2 teaspoon Italian seasoning
- Salt to taste
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a medium casserole dish.
- In a large skillet over medium heat, melt butter and sauté minced garlic for about 30 seconds until fragrant.
- Add heavy whipping cream and cream cheese, stirring continuously until smooth and fully melted.
- Stir in Parmesan cheese, Italian seasoning, salt, and black pepper. Simmer for 3–5 minutes until slightly thickened.
- In a large bowl, combine cooked chicken and broccoli. Pour Alfredo sauce over and mix well.
- Transfer mixture to prepared casserole dish and spread evenly.
- Sprinkle remaining mozzarella cheese on top.
- Bake uncovered for 20–25 minutes until cheese is melted and bubbly. Broil for 2–3 minutes if desired for a golden top.
- Let rest for 5 minutes before serving.
Notes
- Can be assembled up to 24 hours in advance and refrigerated before baking.
- Substitute broccoli with spinach, zucchini, cauliflower, or mushrooms.
- Add red pepper flakes or cayenne for extra heat.
- Store leftovers in an airtight container for up to 4 days in the refrigerator.
- Freeze for up to 2 months and thaw overnight before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 40 g
- Saturated Fat: 22 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 165 mg
