Description
A comforting low-carb casserole made with creamy alfredo sauce, tender chicken, and vibrant broccoli.
Ingredients
Scale
- 3 cups of cooked chicken, shredded
- 2 cups of broccoli florets
- 3 cups of cauliflower florets
- 2 cups of heavy cream
- 1 cup of grated Parmesan cheese
- 3 cloves of garlic, minced
- 1 teaspoon of Italian seasoning
- Salt and pepper to taste
- Optional: a pinch of red pepper flakes
Instructions
- Preheat your oven to 350°F (175°C).
- Steam the broccoli florets until tender-crisp (about 3-4 minutes).
- Steam or boil the cauliflower florets until fork-tender (about 5-7 minutes), then blend until smooth.
- In a bowl, combine the cauliflower mixture, heavy cream, garlic, Italian seasoning, salt, pepper, and ¾ cup of Parmesan cheese.
- In a casserole dish, mix shredded chicken, cooked broccoli, and alfredo mixture until combined.
- Sprinkle remaining ¼ cup of Parmesan cheese and optional red pepper flakes on top.
- Bake for about 25-30 minutes or until bubbling and golden.
- Let cool for 5-10 minutes before serving.
Notes
This dish is low in carbs and can be frozen for up to three months. Reheat at 350°F until warmed through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg
Keywords: chicken, broccoli, alfredo, casserole, low-carb