Chicken Broccoli Alfredo Bake

chicken broccoli alfredo casserole recipe

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.

Course Chicken

Cuisine Italian

Keyword chicken alfredo casserole, chicken broccoli alfredo

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 521kcal

Author Karly Campbell

Equipment

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

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

Nutrition