Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Yield: 8 Servings
Everything you would hope for in a dish is in this Keto Chicken Alfredo Casserole! This is a must-try recipe that is ready in less than an hour. Happy eating!
Ingredients:
1 tbsp Olive oil
¼ tsp Pepper
2 c Keto Alfredo Sauce
32 oz. of Chicken breast
12 oz. of shredded mozzarella cheese, divided
1 tsp Garlic powder
1 tsp Onion powder
14 oz. of Cauliflower florets, cut into bite-size pieces
½ tsp Salt
Directions:
In a heat-proof bowl, add the cauliflower slices and 1 cup of water. Cover the bowl with a damp towel, then place it inside the microwave and heat for 3 to 5 minutes or until soft.
Remove the cauliflower from the microwave, then drain the water. Use paper towels to pat dry the cauliflower slices. Season with salt, pepper, garlic powder, and onion powder.
Place a skillet on the stove and turn the heat to medium-high.
Add olive oil and allow it to become hot.
Add the chicken, then cook for about 10 minutes or until brown.
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Place a small pot with the Alfredo sauce, then turn the heat to medium-low. Simmer for a few minutes.
Add 3 oz. of mozzarella cheese, then stir until well blended.
Apply cooking spray to a 13×9-inch casserole dish.
Add ½ cup of the keto Alfredo sauce and spread it evenly.
Add ½ of the cauliflower over the sauce and make sure to cover it entirely.
Add ½ of the cooked chicken on top.
Add ¾ cup of the sauce over the chicken.
Scatter 4.5 ounces of mozzarella cheese over the sauce. Repeat the process with the rest of the ingredients ending with cheese.
Bake for about 30 minutes in the preheated oven, or until the cheese turns golden brown.
Remove from the oven.
Serve and enjoy!
Nutrition Facts:
calories: 459 kcal, carbohydrates: 6g, protein: 18g, fat: 41g, saturated fat: 25g, cholesterol: 140mg, sodium: 775mg, potassium: 246mg, fiber: 1g, sugar: 2g, vitamin a: 1444iu, vitamin c: 25mg, calcium: 479mg, iron: 1mg