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chicken broccoli alfredo casserole recipe

Chicken Broccoli Alfredo Bake

This CHICKEN BROCCOLI ALFREDO BAKE is pure comfort food, but instead of being loaded with carbs, it’s loaded with veggies! Broccoli, cauliflower rice, and juicy chicken all drowned in my easy, homemade Alfredo sauce. It doesn’t get tastier than this!

chicken alfredo bake in a white baking pan

I know that I’m a low carb food blogger and if there is one thing I should be used to, it’s that cauliflower is magic and can basically do anything.

I’m still amazed at how well it works with just about every flavor in all manner of recipes.  Whether I’m using it in my low carb chicken casserole or my cauliflower mac and cheese, my kids gobble it up, Chad asks me to repeat the recipe, and I’m left like, y’all, you know that’s cauliflower right?! 😉 

After testing out this chicken broccoli alfredo casserole a few times, I think I’ve found my family’s newest dinner obsession.

“Can you make that chicken broccoli alfredo thing again with the cauliflower rice?” 

Yes. Yes, I can. 

Ingredients for chicken alfredo casserole: 

ingredients for chicken broccoli alfredo bake in a glass bowl

You’re going to just need a few simple ingredients for this casserole. For the full recipe and amounts, scroll down to the recipe card.

  • Chicken – cooked and diced or shredded
  • Broccoli – we always prefer fresh over frozen
  • Cauliflower Rice – frozen works fine
  • Keto Alfredo Sauce – it’s just a handful of ingredients and so easy!
  • Mozzarella
  • Seasonings

It doesn’t get much simpler than this!

Method:

baking pan with broccoli in it
  1. Steam the broccoli and cauliflower rice. Drain any excess liquid.
  2. Stir all of the ingredients except for the mozzarella together and put in a baking dish.
  3. Sprinkle the top with mozzarella and bake!

I mean, how much simpler does it get than that?? 

This chicken broccoli alfredo recipe comes together so quickly and it’s seriously so good! Who can resist Alfredo sauce?! 

Tips & Tricks:

chicken broccoli alfredo casserole recipe

If you have leftover, cooked chicken, feel free to use it here! We often season a bunch of chicken breasts with Tony Chachere’s (affiliate link – this is our favorite seasoning blend for basically everything!) and cook in a skillet with a tiny bit of oil. We eat those chicken breasts all week long and use it in recipes like this.

Using the ‘steam in bag’ type of frozen cauliflower rice works great. You can also use frozen broccoli if you like it…my whole family is just picky and we LOVE fresh broccoli, but kind of hate frozen broccoli. They’re basically two different foods, if you haven’t tried both fresh and frozen. 😉 

You certainly could use a jar of Alfredo sauce if you wanted to cut time, but my homemade version is quick, easy, and is made with real ingredients. Highly recommend it, if you have the 5 minutes it takes to stir together. 

Serve this up with a side salad with my homemade Italian dressing.

alfredo over broccoli in a baking pan

More cauliflower recipes to try: 

Cauliflower chicken fried rice is our favorite take-out fake-out recipe! 

We love serving up this cauliflower risotto, cauliflower potato salad, and loaded cauliflower casserole as a side with just about anything. Same goes for these cauliflower tots!

My keto cauliflower soup is always a hit on a chilly night.

low carb chicken alfredo

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chicken broccoli alfredo casserole recipe

Chicken Broccoli Alfredo Bake

This low carb casserole starts off with riced cauliflower, broccoli, and chicken and then gets mixed with a simple homemade Alfredo sauce! It's so decadent, but it's totally easy.

Yield 6 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

For the casserole

  • 16 ounces riced cauliflower
  • 12 ounces broccoli florets
  • 2 cups cooked, shredded chicken
  • 2 cloves garlic, minced
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ cup shredded mozzarella

For the Alfredo sauce

  • 1 cup heavy whipping cream
  • 1/2 cup butter
  • 2 cloves garlic, minced
  • 2 cups shredded Parmesan

Instructions

  1. Preheat oven to 350 degrees.
  2.  Steam the cauliflower and broccoli until cooked tender-crisp. Drain any excess liquid from the vegetables.
  3. Add the steamed cauliflower rice and broccoli to a large bowl with the chicken,  garlic, onion powder, salt, Stir well to combine.
  4. To prepare the Alfredo sauce, add the cream, butter, and garlic to a small saucepan and cook over medium heat, stirring occasionally, until melted.
  5. Remove from the heat and whisk in the cheese until the sauce is smooth.
  6. Pour Alfredo sauce over the vegetables and chicken and stir well to combine.
  7. Spread mixture into a 9x13 baking dish and sprinkle with mozzarella cheese.
  8. Bake uncovered for 30 minutes. 
  9. Let set 5 minutes before serving. 

Notes

To keep it easy, we steam our broccoli and cauliflower in the microwave. Place in a large bowl with 2 tablespoons of water. Cover with plastic wrap and microwave for 3 minutes. Let set 4 minutes before carefully removing the wrap. Drain the liquid from the vegetables.

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 521Total Fat: 42gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 143mgSodium: 890mgCarbohydrates: 11gNet Carbohydrates: 8gFiber: 3gSugar: 4gSugar Alcohols: 0gProtein: 27g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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23 thoughts on “Chicken Broccoli Alfredo Bake”

    1. Karly Campbell

      I’ve only made this with fresh broccoli, but it would likely work with frozen.

    1. Karly Campbell

      No, not without making some changes. Raw rice won’t cook in the oven with this amount of liquid and cooked rice would probably turn to mush.

  1. Just made this dish and it is delicious, filling.and easy to put together. Will definitely make this again . Thank you Karly

    1. Karly Campbell

      Hi Nicole! It does reheat okay, but I always find that broccoli and cauliflower get a bit funky smelling so we don’t really save the leftovers of them. It’s just personal preference, but if that doesn’t bother you this will reheat fine! ๐Ÿ™‚

  2. Wonder if I could do this in the crockpot or instant pot and just add mozarella cheese to it when ready to serve?

    1. Karly Campbell

      Hi Pam! The vegetables would turn to mush and the Alfredo would break in the IP. I don’t think it’d work well in a slow cooker either, but that’d be a better option than a pressure cooker.

    1. Karly Campbell

      Hi Teri! Alfredo can be a little finicky when being reheated, so I’d be a little nervous about that. If you do freeze it, I’d do so before baking, otherwise your veg will turn to mush. ๐Ÿ™‚

  3. Whipped up this recipe for dinner tonight. Grilled the chicken and broccoli. My new favorite dinner/ comfort food. โ™ฅ๏ธโ™ฅ๏ธโ™ฅ๏ธโ™ฅ๏ธโ™ฅ๏ธ

  4. KELLY KLETZ

    I made it last night. My husband and son loved it, and being someone with a lap band on Keto for diabetes, it was perfect for me too!

  5. Was quite surprised to see a delicious casserole with so few carbs. I have to try this. Thanks so much.

  6. This look delicious! How much is in each of the 6 servings (1 cup)? Or do you just evenly split it in 6 to get the serving size?
    Thank you!!

    1. Karly Campbell

      Hi Jessica! I just split it between 6 servings…didn’t measure by volume. ๐Ÿ™‚

  7. Patty Eversoll

    It does not say size of serving for carb count…is it one
    e cup or half cup serving size?? Thanks!

    1. Karly Campbell

      Hi Patty! I didn’t measure by volume – just divide into 6 equal portions. ๐Ÿ™‚

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