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Keto Chicken Alfredo Casserole

A creamy and delicious low-carb casserole made with rotisserie chicken and cauliflower, perfect for a comforting family meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Casserole Ingredients
  • 2 cups shredded rotisserie chicken Using leftover rotisserie chicken saves time.
  • 4 cups steamed cauliflower florets Can use frozen cauliflower, just thaw and drain.
  • 1 cup shredded cheese (mozzarella or cheddar) Divided into two portions.
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • Salt and pepper to taste Adjust seasoning according to taste.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a saucepan, melt the butter over medium heat and sauté the minced garlic until fragrant.
  3. Add the heavy cream and Parmesan cheese, stirring until smooth to create the keto alfredo sauce. Season with salt and pepper.
  4. In a large mixing bowl, combine shredded chicken, steamed cauliflower, and half of the shredded cheese.
  5. Pour the alfredo sauce over the chicken and cauliflower mixture, and mix until evenly coated.
  6. Transfer the mixture to a greased casserole dish.
  7. Sprinkle the remaining shredded cheese on top.
Cooking
  1. Bake in the preheated oven for about 20-25 minutes, or until bubbly and golden on top.
  2. Let cool slightly before serving.

Notes

Serve warm with a simple side salad or steamed vegetables. Store leftovers in the fridge for up to 3-4 days.