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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!
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:
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!
It doesn’t get much simpler than this!
- Steam the broccoli and cauliflower rice. Drain any excess liquid.
- Stir all of the ingredients except for the mozzarella together and put in a baking dish.
- 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:
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.
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.
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
- 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 9×13 baking dish and sprinkle with mozzarella cheese.
- Bake uncovered for 30 minutes.
- Let set 5 minutes before serving.
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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Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 521 Total Fat: 42g Saturated Fat: 25g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 143mg Sodium: 890mg Carbohydrates: 11g Net Carbohydrates: 8g Fiber: 3g Sugar: 4g Sugar Alcohols: 0g Protein: 27g
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