This low carb keto chicken alfredo casserole bake is full of flavors that is rich, cheesy and creamy consists of tender chicken, mushrooms and a delicious alfredo sauce baked until bubbly and served over low carb veggies.
You can serve this keto chicken alfredo casserole with any of your favorite low carb veggies, simple green salad, steamed broccoli, zoodles or over cauliflower rice.
INGREDIENTS
- 1 pound chicken breast, cubed, skinless, boneless
- 2 tbsp butter
- 1 tbsp olive oil
- 1/2 tsp Italian herb seasoning
- 2 clove garlic, minced
- 2 cup spinach, chopped
- 2 cup mushrooms, pieces or slices
- ½ cup cream cheese
- 1-1/2 cup heavy cream
- 1/2 cup parmesan cheese, grated
- Salt and pepper, or to taste
- 2 tbsp parsley, fresh
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| Keto Chicken Alfredo Casserole |
INSTRUCTIONS
- Preheat oven to 390 degrees.
- Heat a large frying pan over medium heat. Add olive oil.
- Add the chicken and fry for a few minutes or until cooked through and browned.
- Remove from the pan and place them into the baking dish. Set aside.
- Add in the butter to the pan and let it melt. Add mushrooms, spinach, and minced garlic and cook for 4-5 minutes or until tender.
- Now add the cream cheese and stir until melted. Pour the heavy cream, add the Italian seasoning, salt, and pepper.
- Bring the sauce to a boil and simmer for 5-6 minutes or until the sauce reduces and thickens.
- Pour the sauce all over the chicken into the baking dish and top with the grated parmesan cheese.
- Bake in the preheated oven for about 15-20 minutes or until hot and bubbly.
- Garnish with fresh parsley and serve with your favorite low carb veggies or over cauliflower rice.
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