Keto Chicken Alfredo Casserole Bake with Broccoli
Can we agree that there is nothing better than a cheesy alfredo chicken casserole after a busy day? The juicy and tender chicken smothered with creamy alfredo sauce is the ultimate comfort food I can never pass up! Not to mention, it’s a keto-friendly recipe the whole family can enjoy!
This recipe for keto friendly chicken alfredo casserole bake with broccoli is so versatile and perfect for picky eaters. I love how easy it is to make a big batch of this in a short amount of time. Plus, the fact that broccoli is in this dish makes me feel like it’s healthier than a typical chicken alfredo casserole recipe.
What is keto chicken alfredo casserole?
A keto friendly chicken alfredo casserole bake is seared chicken baked with a creamy white alfredo sauce, broccoli, garlic, and onions topped with crumbled French fried onion. Common chicken alfredo casseroles will use penne pasta and be topped with breadcrumbs, but to keep it keto, we swap out the pasta for broccoli and breadcrumbs for French fried onions.
The keto-friendly alfredo sauce is a creamy and cheesy white sauce with a smooth garlic flavor. Homemade alfredo sauce recipes will have you use flour cooked in butter to create a roux that thickens the sauce. This recipe omits the flour and uses more heavy cream and cheese to get a thick consistency instead. Trust me, it’s delicious.
How long can you store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. The meal will last up to 4 months in the freezer. To serve leftovers, heat in the microwave (in a microwave-safe bowl) stopping halfway through to mix. It can also be put in the oven at 350F for 15-20 minutes depending on serving size if refrigerated. Do not bake frozen leftovers as it will cook unevenly!
What can you serve with a keto chicken alfredo casserole?
Honestly, there really is no need for any side dish when it comes to casseroles as it is a complete meal. It’s already got all of your proteins, fats, and micronutrients. I do find a nice white wine goes well with this meal. To keep it keto, go with a dry white wine rather than a sweet wine! A dry pinot grigio would be my recommendation.
How can I make this recipe super quick and easy? Budget friendly?
Great question. Swap out all of the cheese and cream for store bought alfredo sauce. Make sure to check the ingredients to make sure the brand you choose is keto friendly!
You can also use frozen broccoli that can steam in a bag in the microwave. Quicker and less of a mess than chopping and blanching broccoli florets. Cook according to label instruction and mix into the casserole before topping with French fried onions and placing it into the oven.
Last tip for making this quick and budget friendly, you can save some time and money buying a $6 rotisserie chicken and using the shredded meat. And yes, $6 rotisserie chickens do exist at certain grocery stores depending on your location. It also doesn’t need to be rotisserie as regular precooked chicken works just as well.
Tips for making keto alfredo chicken casserole with broccoli
Cut the chicken into small, bite-sized pieces. Casseroles are supposed to be easy to eat with no cutting involved. This also holds true for the broccoli – make sure they are small enough to fit on a large dinner spoon otherwise you will be dealing with broccoli that is too crunchy!
If the toppings are not as golden brown as you’d like, set the oven to broil for the last minute watching closely. The last thing anyone needs is a burnt casserole!
For the chicken, make sure it is room temperature before cooking to prevent an overcooked exterior with an undercooked interior.
DO NOT use pre-shredded cheese! It leaves behind a powdery taste, is coated in anti-caking agents, and does not melt down as well as regular cheese. Grated parmesan is fine, but make sure you are getting it from the refrigerated section. I never trusted parmesan cheese that can sit on a shelf for years.. especially when you look at that ingredient list on their nutrition label. Yikes!
Ingredients
4 chicken breasts – chopped into smaller pieces; roughly 1-inch cubes. Feel free to swap out for chicken thighs.
3 heads of broccoli – roughly 3 cups worth cut into bite-sized pieces for even cooking.
1 spanish onion – these are the brown onions you see at the grocery market.
½ head of garlic – roughly 4-5 cloves garlic. You can swap this out for garlic powder to save time, just add 1-2 tsp at the alfredo sauce step.
¾ cup parmesan cheese – grated
⅔ cup mozzarella cheese – fresh, shredded
¼ cup cheddar cheese – a softer cheddar works best, but you can use sharp.
1 ¼ cup heavy whipping cream – brough to room temperature
2 oz cream cheese – Philadelphia brand works best. Make sure it’s softened to room temperature.
4 tbsp butter – use a good quality, yellow butter for added flavor. I use kerrygold. You can swap out half of this for olive oil to cut back on calories.
¼ cup french fried onions – I use the Kraft brand that you can find at any grocery store.
2 tsp parsley – use fresh parsley mainly as a garnish to make it look pretty!
1 tsp Italian seasoning – optional!
Salt and pepper to taste
How to make a keto chicken alfredo casserole with broccoli
Start by setting all of your ingredients out on the counter. Cut the skinless chicken breast into bite-sized pieces and season with salt and pepper. Allow to rest for at least 5-10 minutes.
While resting, shred the cheeses, peel and chop your onions and garlic, and chop the broccoli florets. Boil a pot of water for your broccoli florets and blanch them for 1-2 minutes. Remove from water and allow to cool.
Preheat the oven to 400F. Pat the chicken breast dry and sear in butter on medium-high heat for 1-2 minutes on each side until fully cooked. Transfer to a paper towel lined dish to collect any drainage. At this point, you will have both the broccoli and chicken set aside ready to go.
Sautee the onions for 1 minute in the chicken drippings (add more butter if needed). Add the minced garlic at the 1 minute mark and cook for an additional 1-2 minutes. Be careful not to overcook the garlic or it will give off a bitter taste!
Add in the remaining butter and 2 oz of cream cheese until melted. Then, add 1 ¼ cup heavy cream and 1 tsp Italian seasoning and allow to simmer at medium low heat until thickened. Once it is at a nice consistency, add ⅔ cups fresh mozzarella, ¼ cup cheddar, and ¾ cup grated parmesan. Whisk until the melted cheese and cream are blended into a smooth mixture.
Place the chicken and broccoli into the creamy keto alfredo sauce until fully coated. Add more seasoning according to your preference and transfer to a casserole dish. Top with crushed French fried onions.
Bake at 400F in the preheated oven for about 20 minutes or until the French fried onions begin to form a crust. You can blast it for the last minute or two by switching it from 400F to broil. Be careful as it can easily burn!
Remove from the oven and allow to cool uncovered for at least 10-15 minutes before serving. It will be piping hot so be careful! The keto alfredo chicken bake is ready to eat. Now go dig in and enjoy this delicious recipe!
Keto Chicken Alfredo Casserole Bake with Broccoli
Ingredients
- 4 chicken breasts
- 3 heads of broccoli
- 1 spanish onion brown onion
- 1/2 head garlic
- 3/4 cup parmesan cheese shaved or shredded
- 3/4 cup fresh mozzarella cheese
- 1/4 cup cheddar cheese
- 1 ¼ cup heavy whipping cream
- 2 oz cream cheese philadelphia
- 4 tbsp butter kerrygold
- 1/4 cup french fried onions
- 2 tsp fresh parsley
- 1 tsp italian seasoning
- salt/pepper to taste
Instructions
- Cut the skinless chicken breast into bite-sized pieces and season with salt and pepper. Allow to rest for at least 5-10 minutes.
- While resting, shred the cheeses, peel and chop your onions and garlic, and chop the broccoli florets.
- Boil a pot of water for your broccoli florets and blanch them for 1-2 minutes. Remove from water and allow to cool.
- Preheat oven to 400℉. Pat the chicken breast dry and sear in butter on medium-high heat for 1-2 minutes on each side until fully cooked. Transfer to a paper towel lined dish to collect any drainage.
- Sautee the onions for 1 minute in the chicken drippings (add more butter if needed). Add the minced garlic at the 1 minute mark and cook for an additional 1-2 minutes.
- Add in the remaining butter and 2 oz of cream cheese until melted. Then, add 1 ¼cup heavy cream and 1 tsp Italian seasoning and allow to simmer at medium low heat until thickened.
- Once it is at a nice consistency, add ⅔ cups fresh mozzarella, ¼ cup cheddar, and ¾ cup grated parmesan. Whisk until the melted cheese and cream are blended into a smooth mixture.
- Place the chicken and broccoli into the creamy keto alfredo sauce until fully coated. Add more seasoning according to your preference and transfer to a casserole dish. Top with crushed French fried onions.
- Bake at 400℉ in the preheated oven for about 20 minutes or until the French fried onions begin to form a crust. You can blast it for the last minute or two by switching it from 400℉ to broil. Be careful as it can easily burn!
- Remove from the oven and allow to cool uncovered for at least 10-15 minutes before serving.