Description
A creamy and delicious low-carb Chicken Cauliflower Alfredo Casserole made with tender chicken, cauliflower florets, and a rich Alfredo sauce. This healthy comfort food is keto-friendly and perfect for a protein-rich dinner.
Ingredients
8 cups cauliflower florets steamed or boiled to fork tender
2 cups cooked boneless chicken breasts or thighs cut into bite size pieces
1 3/4 cups heavy cream or half and half
2 tablespoons all purpose white flour
3/4 cup grated Cabot or Tillamook Parmesan cheese
1/4 teaspoon fresh ground black pepper
1 tablespoon butter (optional, for garlic flavor)
2 cloves garlic, chopped (optional)
Instructions
1. Preheat oven to 375 degrees Fahrenheit and butter a 9 x 13 baking dish
2. Cut cauliflower into bite size florets and steam for 4 minutes or boil for 4-5 minutes until fork tender, then drain well and pat dry on paper towels
3. Cut cooked chicken into one-inch pieces
4. Heat cream in saucepan over medium-high heat until simmering
5. In a small bowl, combine grated cheese, flour, and ground black pepper
6. Reduce heat to medium, whisk cheese mixture into hot cream until smooth and thickened, about 2 minutes
7. (Optional) Sauté garlic in butter before adding cream for garlic Alfredo sauce
8. Add cauliflower and chicken to the baking dish and pour Alfredo sauce over, toss to coat evenly
9. Season with salt and pepper to taste
10. Bake casserole for 25 minutes until edges bubble and begin to brown
11. Allow to cool for 10 minutes before serving
Notes
Add fresh chopped parsley or basil for extra flavor and color
Try halal-certified hot sauces like Texas Pete® Original Hot Sauce for a spicy kick
Store leftovers in an airtight container in the refrigerator for up to 3 days
Freeze casserole for up to one month; thaw overnight in the refrigerator before reheating
Use almond milk to partially replace cream for a lighter version without losing richness
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American