Ingredients:
For the Casserole:
- 3-4 chicken breasts (about 1 lb), cooked and shredded or cubed
- 1 medium cauliflower, cut into florets
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup cream cheese, softened
- 1 cup heavy cream
- 1/4 cup chicken broth (or water)
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- 1 tbsp olive oil (for cooking)
- 1/2 cup shredded cheddar cheese (optional, for topping)
Optional Garnish:
- Fresh parsley or basil, chopped (for garnish)
Instructions:
- Preheat the oven:
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish with butter or olive oil.
- Prepare the cauliflower:
- Steam the cauliflower florets in a large pot for about 6-8 minutes, or until fork-tender. Drain well and set aside to cool slightly. Once cool, mash the cauliflower with a potato masher or pulse in a food processor until it reaches a rice-like consistency. You can also just chop it finely if you prefer some texture in your casserole.
- Cook the chicken:
- While the cauliflower is steaming, cook the chicken. In a skillet, heat 1 tbsp of olive oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes per side, or until fully cooked (internal temperature should be 165°F or 74°C). Once done, shred or cube the chicken and set it aside.
- Make the alfredo sauce:
- In a large saucepan, melt the cream cheese over medium heat. Once melted, add the heavy cream, chicken broth, garlic, Italian seasoning, garlic powder, and onion powder. Stir to combine and bring to a simmer. Cook for 2-3 minutes until the sauce thickens slightly.
- Add the mozzarella and Parmesan cheeses to the sauce, stirring until the cheese has melted and the sauce becomes smooth and creamy.
- Assemble the casserole:
- In the prepared casserole dish, combine the shredded chicken, cauliflower rice, and alfredo sauce. Mix everything together until well combined. Season with salt and pepper to taste.
- If desired, sprinkle the cheddar cheese on top for a golden, bubbly crust.
- Bake the casserole:
- Place the casserole in the preheated oven and bake for 20-25 minutes, or until the top is golden and the casserole is bubbly. If you used the cheddar cheese, it should be melted and slightly browned.
- Garnish and serve:
- Once out of the oven, let the casserole cool for a few minutes before serving. Garnish with freshly chopped parsley or basil if desired.
Tips:
- Chicken options: You can use rotisserie chicken to save time. Just shred it and mix it into the casserole.
- Cauliflower: Make sure the cauliflower is well-drained after cooking to avoid excess moisture in the casserole.
- Extra flavor: For an added burst of flavor, you can sprinkle some crushed red pepper flakes on top before baking for a slight kick.
Serving Suggestions:
- Serve the Keto Chicken Alfredo Casserole with a side of garlic butter green beans, roasted broccoli, or a simple side salad with a creamy dressing to keep the meal low-carb and filling.
- Pair with a glass of keto-friendly wine for a complete indulgent dinner.
This Keto Chicken Alfredo Casserole is the ultimate comfort food without the carbs! It’s creamy, cheesy, and satisfying, making it perfect for meal prepping or serving to guests. Enjoy!
