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Keto Chicken Alfredo Casserole

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 2-3 cups cooked chicken (shredded or diced)
  • 1 cup heavy cream
  • 3 tbsp butter
  • 3-4 cloves garlic (minced)
  • 1 cup Parmesan cheese (grated)
  • 1–1.5 cups mozzarella cheese
  • 1-2 cups broccoli or spinach (optional)
  • Salt & pepper to taste

Method
 

  1. Step 1: Get Everything Ready
    Preheat your oven to 375°F.
    While that’s heating:
    Shred or cube your cooked chicken
    Chop your veggies (if using)
    This part is simple, but it sets you up for a smooth cooking flow.
  2. Step 2: Build The Alfredo Sauce
    Melt butter in a pan over medium heat. Add garlic and cook for about 30 seconds—just until fragrant.
    Then pour in the heavy cream.
    Let it simmer gently for a few minutes. Not boil. Just a soft bubble.
    Now add the Parmesan slowly, stirring as you go. The sauce should thicken slightly and look smooth, not grainy.
    Here’s the trick:
    If the heat is too high, the cheese can clump. Keep it gentle.
  3. Step 3: Bring It All Together
    In a large bowl—or honestly, right in your baking dish if you want fewer dishes—combine:
    Chicken
    Sauce
    Vegetables
    Mix until everything is coated.
    It should look creamy but not soupy.
  4. Step 4: Bake Until Bubbly And Golden
    Spread everything evenly in your baking dish.
    Top with mozzarella cheese.
    Bake for about 20–25 minutes, until:
    The edges are bubbling
    The top is melted and slightly golden
    If you like a crispier top, broil it for 2–3 minutes at the end.
  5. Step 5: Let It Rest (Yes, Really)
    This part is easy to skip—but don’t.
    Let the casserole sit for about 5–10 minutes before serving.
    It thickens, settles, and becomes way easier to scoop.