KETO CHICKEN ALFREDO CASSEROLE

 INGREDIENTS

• 14 ounces Cauliflower florets, cut into bite-size pieces
• 32 ounces Chicken breast
• 1 teaspoon Onion powder
• 1 teaspoon Garlic powder
• ½ teaspoon Salt
• ¼ teaspoon Pepper
• 1 tablespoon Olive oil
• 2 cups Keto Alfredo Sauce
• 12 ounces Shredded mozzarella cheese, divided

INSTRUCTIONS

• Steam the cauliflower. Place cut cauliflower in a microwave safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for approximately 3-5 minutes or until the cauliflower is fork tender. Don’t overcook!
• Drain the cauliflower pat dry with a paper towel. Set aside.
• Cut the chicken breast into 1-inch cubes and sprinkle with onion powder, garlic powder, salt, and pepper.
• In a skillet over medium high heat add your olive oil and the cubed chicken. Cook for approximately 10 minute, or until chicken is cooked through. Set aside.
• Preheat oven to 350 degrees F.
• In a small pot heat the keto alfredo sauce over medium low heat. When it is hot add 3 ounces of mozzarella cheese to the sauce and stir until it is melted and the sauce is smooth.
• Prepare a 13×9 inch casserole dish by spraying it with non-stick spray then spread ½ cup of keto alfredo sauce on the bottom.
• Next add half of the cauliflower to the dish making a layer of it on the bottom.
• Top with half of the cooked chicken. Let the chicken fill in the spaces between the cauliflower to fill the dish.
• Pour ¾ cup of keto alfredo sauce over the cauliflower and chicken.
• Sprinkle 4.5 ounces of mozzarella on top.
• Repeat steps using the remaining cauliflower and chicken to make a layer, followed by the remaining keto alfredo sauce, and topped with the last of the mozzarella cheese.
• Place in oven and bake for 30 minutes, or until the casserole is warmed through and the cheese is fully melted.