Keto Chicken Alfredo Bake
Creamy, cheesy, and on the table in about 35 minutes. This Keto Alfredo Chicken Bake is the easy weeknight dinner that keeps both the kids and the adults happy. Great on its own, or spooned over your favorite keto pasta alternative. It reheats like a dream, so leftovers make a seriously good lunch.
Servings: 12
Calories: 413.22kcal
Ingredients
- 1 large head broccoli cut into florets and blanched
- 2 pounds boneless chicken cooked and cubed
- 1 recipe Keto Alfredo Sauce (or keto-friendly jarred sauce)
- 1 teaspoon xanthan gum
- ¼ cup grated mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 350° F.
- In a large bowl, combine the broccoli and cubed chicken. In a separate bowl, stir together the Alfredo sauce and xanthan gum. Toss with the broccoli and chicken.
- Transfer to a casserole dish and top with the mozzarella and Parmesan cheese.
- Bake fro 25 to 30 minutes, until bubbly and heated through.
Notes
Nutritional information is estimated but believed to be accurate.
Make Ahead
You can make it up to a day ahead of time and bake it when you are ready to serve.
Nutrition
Calories: 413.22kcal | Carbohydrates: 5.69g | Protein: 23.8g | Fat: 32.26g | Saturated Fat: 1.12g | Cholesterol: 52.06mg | Sodium: 158.12mg | Potassium: 439.82mg | Fiber: 1.51g | Sugar: 0.9g | Vitamin A: 372.13IU | Vitamin C: 46.1mg | Calcium: 62.48mg | Iron: 0.67mg