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Creamy Keto Chicken Alfredo Broccoli Bake for Cozy Nights recipe card

Creamy Keto Chicken Alfredo Broccoli Bake for Cozy Nights

A rich, low-carb chicken and broccoli casserole in a creamy Alfredo-style sauce, baked until bubbly and golden.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 1 baking dish
Course: Dinner
Cuisine: Keto
Calories: 400
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups cooked chicken shredded
  • 2 cups fresh broccoli florets steamed and drained
  • 1 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon butter or olive oil for greasing the baking dish

Method
 

  1. Preheat the oven to 350°F.
  2. Lightly grease a medium baking dish with butter or olive oil.
  3. Add the shredded cooked chicken and steamed, well-drained broccoli to a large mixing bowl and toss to combine.
  4. Pour in the heavy cream, then add the shredded mozzarella, garlic powder, salt, and black pepper.
  5. Stir until the chicken and broccoli are evenly coated and the cheese and seasonings are well distributed.
  6. Transfer the mixture to the prepared baking dish and spread it into an even layer.
  7. Place the dish on the center oven rack and bake for 25 to 30 minutes, until the edges are bubbling and the top is lightly golden.
  8. Remove from the oven and let the bake rest for 5 minutes to allow the sauce to thicken before serving.

Notes

- Use leftover rotisserie chicken with skin and excess fat removed for extra flavor and convenience.
- Make sure the steamed broccoli is well drained and fairly dry so the sauce does not become watery.
- You can substitute mozzarella with shredded cheddar or Gouda for a different flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently at 300°F or at 50 percent power in the microwave.