Keto Chicken Alfredo Casserole with Broccoli

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Keto Chicken Alfredo Casserole with Broccoli

Get Chicken, Broccoli, Alfredo back into your life with our low carb, ketogenic recipe!

Ingredients You'll Need:

Chicken:

  • 3.5 lbs chicken breast skinless and boneless
  • kosher salt
  • black pepper
  • Italian seasoning optional
  • tablespoons Olive Plus

Sauce:

  • 6 tbsp butter
  • 6 tbsp Olive Plus
  • 6 cloves garlic minced
  • 6 cups heavy cream
  • 1/2 teaspoon white pepper
  • 16 ounces mozzarella chopped or grated
  • 3/4 cup parmesan cheese grated
  • 1/4 cup dried parsley

Other:

Cooking Instructions:

  1. Season chicken with salt, pepper, and Italian seasonings. Fry in Olive Plus until cooked throughout. When cool to touch, dice into bite size pieces.

Sauce:

  1. In medium saucepan, melt butter and olive oil over medium low heat.

  2. Add the garlic cream, and pepper then bring mixture to a simmer, stirring often.

  3. Add the mozzarella and Parmesan cheese. Stir frequently. Remove from heat when sauce is thickened and smooth. (you may want to use a stick blender to break up the mozzarella cheese if needed).

Veggie Rices:

  1. In a medium sauce pan, add 2/3 cup of Keto and Co Broccoli Rice, 1 tbsp Olive Plus and 2 cups of water.
  2. Simmer uncovered until all water is absorbed (15-20 mins).
  3. Repeat steps 1 & 2 simultaneously with Keto and Co Cauliflower Rice

Assemble:

  1. In 11x15 inch casserole pan, combine broccoli, cauliflower, and diced chicken.

  2. Pour sauce over chicken vegetable mixture and mix in.

  3. Top casserole with sliced mozzarella.

  4. Bake at 350°F until cheese has browned, about 45-55 minutes.

 Enjoy!

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