Chicken and broccoli Alfredo casserole

Our low-carb chicken and broccoli alfredo casserole offers a satisfying and flavorful option for those seeking a lighter meal without sacrificing taste. Combining tender chicken, mushrooms, broccoli, and a creamy alfredo ranch sauce, this dish is perfect for family dinners or meal prepping.

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Prep Time 45

Cook Time 25

Total Time 1 10

Course Lunch and Dinner

Makes 8 servings

Serving Size 2 cups

Net Carbs 8 g

*Net carbs are per serving

Ingredients

Alfredo sauce

½ cup butter
3 ounces cream cheese
3 cups heavy cream
1 teaspoon garlic powder
2 teaspoons ranch seasoning mix
½ cup Parmesan cheese, grated

Casserole

6 cups cooked chicken breast, shredded, (about 2 pounds of chicken)
2 tablespoons olive oil
1 small yellow onion, diced
16 ounces baby bella mushrooms, sliced
1 ½ pounds broccoli, chopped into bite-size pieces
½ cup Parmesan cheese, grated

Instructions

In a saucepan over low heat, melt the butter. Add the cream cheese and stir until melted. Stir in the heavy cream, whisking continuously until well combined. Add the garlic powder and ranch seasoning. Increase the heat and bring to a low boil. Decrease the heat and simmer, stirring often. Add in the parmesan cheese, and stir until melted. Remove from heat.
[If your chicken is not already cooked and shredded] - In a skillet over medium heat, spray with olive oil. Put the chicken breast in the skillet and sear each side for 2-3 minutes. Pour in 1/3 cup of water or chicken broth, reduce heat to medium-low, and cover the skillet with a lid. Check the chicken after 10 minutes with an instant-read thermometer, cook until the chicken reaches 165F/74C. Take it off the heat and let it rest for 5 minutes before shredding.
Preheat your oven to 400F/205C.
In a large skillet over medium heat, heat the olive oil. Add the onions and mushrooms, stirring for 3-5 minutes. Add the broccoli florets and stir to combine. Cook for another 3-5 minutes or until the broccoli is crisp-tender and bright green.
Spread the shredded chicken in a large casserole dish to cover the bottom. Layer the sautéed mushrooms, onions, and broccoli mixture on top of the chicken.
Pour the alfredo sauce over the vegetable mixture in the casserole dish, then sprinkle Parmesan cheese on top.
Bake the casserole for 20-25 minutes until the sauce is bubbling. Enjoy!

Nutrition

Nutrition Facts

Chicken and broccoli Alfredo casserole

Serving Size

2 cups

Amount per Serving

Calories

660

% Daily Value*

Net Carbohydrates

Carbohydrates

Fiber

Sugar

Protein

Fat

Saturated Fat

Trans Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

216

Sodium

451

Potassium

512

Vitamin C

Vitamin A

417

µg

Calcium

229

Iron

Nutrition facts are an estimate and are provided as a courtesy. Nutrition facts are sourced from the USDA Food Database. Values may vary depending on brand of ingredients used.

Equipment

Small Saucepan

Large Skillet

Large Casserole Dish

Keywords Broccoli, Chicken, and Mushroom Casserole, Chicken and Broccoli casserole, Keto chicken alfredo, Low-carb chicken alfredo

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