Chicken Alfredo Casserole

AlaskanKeto

14 oz cauliflower or broccoli, cut into bite-size pieces

32 oz chicken breast

1 tsp onion powder

1 tsp garlic powder

½ tsp salt

¼ tsp pepper

1 tbsp olive oil

2 cups alfredo sauce

12 oz mozzarella cheese, shredded.... divided

Cook the cauliflower to fork tender. Don’t overcook! Roast or steam (pat dry with a paper towel if steamed) Set aside.

Cut the chicken breast into 1-inch cubes and season well.

In a skillet over medium high heat add olive oil and the chicken. Cook until chicken is cooked through. Set aside.

Preheat oven to 350 degrees F.

Heat the keto alfredo sauce over medium low heat. When sauce is hot add 3 ounces of mozzarella cheese to the sauce and stir until it is melted and the sauce is smooth.

Grease a 13×9 inch dish and spread ½ cup of keto alfredo sauce on the bottom.

Add half of the cauliflower and half of the chicken making a layer of it on the bottom.

Pour ¾ cup of keto alfredo sauce over the cauliflower and chicken.

Sprinkle half of remaining mozzarella on top.

Repeat steps using the remaining cauliflower and chicken to make another 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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