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A golden-brown keto chicken Alfredo casserole served in a baking dish, topped with melted cheese and garnished with fresh parsley.

Keto Chicken Alfredo Casserole

This dish is great for a cozy keto lunch. It has tender chicken and a smooth keto alfredo sauce. The cheesy, golden topping will make you want more.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Calories 459 kcal

Ingredients
  

  • 14 ounces Cauliflower florets cut into bite-size pieces
  • 32 ounces Chicken breast
  • 1 teaspoon Onion powder
  • 1 teaspoon Garlic powder
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • 1 tablespoon Olive oil
  • 2 cups Keto Alfredo Sauce
  • 12 ounces Shredded mozzarella cheese divided

Instructions
 

Prepare the Cauliflower

  • Place the bite-sized cauliflower florets in a microwave-safe bowl with 1 cup of water. Cover the bowl with a damp paper towel.
  • Microwave on high for 3-5 minutes, or until the cauliflower is fork-tender. Be careful not to overcook it!
  • Drain the water carefully, then transfer the cauliflower to a paper towel-lined plate. Pat dry thoroughly to remove excess moisture, as this ensures your casserole isn’t watery.

Cook the Chicken

  • Cut the chicken breast into 1-inch cubes (bite-sized pieces). Season generously with garlic powder, onion powder, salt, and pepper.
  • Heat a skillet over medium-high heat and add a drizzle of olive oil. Cook the chicken for about 10 minutes, stirring occasionally, until fully cooked. Set aside.

Preheat and Prep the Dish

  • Preheat your oven to 350°F (175°C). Lightly grease a 13×9-inch casserole dish with non-stick cooking spray.
  • Spread about ½ cup of the keto alfredo sauce evenly across the bottom of the dish.

Prepare the Sauce

  • In a small saucepan, warm the keto alfredo sauce over medium-low heat. Once hot, stir in 3 ounces of shredded mozzarella cheese until melted and the sauce is smooth and creamy.

Assemble the Casserole

  • First Layer: Spread half of the cauliflower evenly across the bottom of the dish. Top with half of the cooked chicken, filling in the gaps between the cauliflower.
  • Sauce and Cheese: Pour ¾ cup of cheesy alfredo sauce over the cauliflower and chicken. Then, sprinkle half of the remaining mozzarella cheese on top.
  • Second Layer: Repeat the process with the remaining cauliflower, chicken, and sauce. Finish by topping with the rest of the mozzarella cheese for a gooey, golden crust.
  • Bake and Serve
  • Bake the casserole in the preheated oven for 30 minutes. The cheese should melt fully and become bubbly. Make sure to heat the casserole through.
  • Let it cool for 5-10 minutes before slicing. Serve warm and enjoy your delicious, low-carb creation!