This oven-baked dish consists of cooked chicken and cauliflower florets combined in a sauce made from butter, heavy cream, and three types of cheese. The mixture is placed in a baking dish and topped with mozzarella before being heated in the oven. The casserole is cooked until the cheese on top is browned and the sauce is bubbling.

About This Recipe

The preparation begins by steaming or boiling cauliflower florets, followed by draining the water from the vegetables. In a skillet, butter and minced garlic are heated before heavy cream and cream cheese are added to the pan. Grated Parmesan and shredded mozzarella are stirred into the liquid over medium heat until the cheeses melt. The sauce remains on the heat until the ingredients are combined into a single mixture.

The cooked chicken is shredded or cubed and placed in a baking dish along with the drained cauliflower. The cheese sauce is poured over the chicken and vegetables and stirred until the ingredients are coated. A final layer of mozzarella is sprinkled over the surface of the mixture. The dish is placed in an oven preheated to 190°C (375°F) for approximately 20 to 25 minutes. The pan is removed once the cheese on top has changed to a golden color.

The recipe can be modified by using broccoli instead of cauliflower or by adding bacon and mushrooms to the dish. Rotisserie chicken can be used as the protein source. The finished casserole is portioned into plates or bowls and topped with fresh chopped parsley. The process involves assembling the pre-cooked components and finishing the dish with a single baking stage.

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Why You’ll Love This Recipe

• Rich, creamy, and cheesy without the carbs
• Great for meal prep or next-day leftovers
• Family-friendly keto comfort food
• Only 6g net carbs per serving

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What You’ll Need for This Keto Chicken Alfredo Casserole

• 2 cups cooked chicken breast, shredded or cubed
• 4 cups cauliflower florets
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 3/4 cup grated parmesan cheese
• 1/2 cup shredded mozzarella (plus extra for topping)
• 2 oz cream cheese
• Salt & pepper to taste
• Chopped parsley for garnish

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Step-by-Step Preparation

1. Preheat oven to 375°F.
2. Steam or lightly boil the cauliflower florets for 5–6 minutes until just tender. Drain well.
3. In a skillet, melt butter over medium heat and sauté garlic until fragrant (about 1 minute).
4. Add heavy cream and cream cheese, stirring until smooth and thickened.
5. Stir in parmesan and mozzarella until melted into a creamy sauce. Season with salt and pepper.
6. In a baking dish, combine cooked chicken, cauliflower, and the sauce. Mix evenly.
7. Sprinkle extra mozzarella on top.
8. Bake for 20–25 minutes until bubbly and golden brown.
9. Garnish with parsley before serving.

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FAQ

• Can I use rotisserie chicken?
  Yes! Shredded rotisserie chicken works perfectly and saves time.
• Can I make it ahead?
  Absolutely. Assemble the casserole and refrigerate up to 24 hours before baking.
• Can I freeze it?
  Yes, it freezes well for up to 2 months. Reheat in the oven until hot and bubbly.
• Can I use broccoli instead of cauliflower?
  Sure — broccoli adds a great color and texture contrast.

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Variations & Substitutions

• Add spinach or mushrooms for extra nutrients.
• Swap parmesan for asiago or gruyère for a deeper flavor.
• Add crumbled bacon for extra richness and smokiness.
• For a dairy-free version, use coconut cream and dairy-free cheese alternatives.

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Serving Suggestions

• Serve with a side of green beans, zucchini noodles, or a crisp Caesar salad for a complete keto dinner. It’s also delicious topped with fresh herbs or a sprinkle of chili flakes for a little heat.

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Keto Creamy Chicken & Spinach Alfredo Bake
• Keto Creamy Garlic Parmesan Chicken Casserole

New keto recipes are added every week — check back often for more low-carb inspiration!