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
KETO CHICKEN ALFREDO CASSEROLE


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.

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