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Home / Recipes / Chicken

Chicken Alfredo Casserole with Broccoli

By Lisa MarcAurele · Jun 17, 2020 · 44 Comments

10.5K shares
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keto chicken alfredo casserole pinterest image

Need to feed a crowd or looking to make extra to freeze for later? You'll get plenty of servings in this super sized chicken Alfredo casserole recipe.

chicken Alfredo casserole recipe
Article Index
  • Chicken Alfredo Casserole with Broccoli Recipe
  • Recipe

Sponsored Post: This post is sponsored by BJ's Wholesale Club, but my love for their fresh, affordable products are my own.

Things have started getting busy at work so I've been looking for a way to stash pre-made meals in the freezer for later. The easiest way I've found to do this is to make a double batch of my favorite casseroles.

To make things even easier, I like to buy ingredients in bulk at BJ's. The larger sizes are perfect for when you are doubling or tripling a low carb recipe.

I also rely on BJ's when friends and family come over for a large gathering. Or, when we are making a large dish to bring to a potluck party.

The prices are less when buying in bulk at BJ's Wholesale Club. Plus, I find it a convenient way feed a crowd or when I make a double size recipe like this chicken Alfredo casserole.

Chicken Alfredo casserole with broccoli

My youngest daughter loves coming along to BJ's for the ride. And, she always enjoys riding in the large shopping cart.

Sometimes, she'll even bring a stuffed animal to sit with her in extra cart seat. She helped me pick out all the ingredients I needed for the recipe: chicken breasts, parmesan cheese, heavy cream, broccoli, cauliflower, mozzarella, butter, and parsley.

Most chicken Alfredo casserole recipes are loaded with high carb pasta. To get carbs down, I replaced the pasta with low carb vegetables.

I used broccoli and cauliflower which are two of the best low carb veggies. To make the casserole easier to eat, I finely chopped both in my food processor.

Chicken Alfredo casserole with broccoli

The cauliflower and broccoli I found at BJ's was already in florets. I find it much more convenient to use when it's already cut up like that.

I also diced up the chicken into small pieces rather than strips. Because everything is chopped, there's no need for a knife or the need to use a fork as a knife to cut things up as you're eating this chicken Alfredo casserole bake.

Another reason I cut things up is because I use a lunch crock at work to heat up my food. And, a spoon works best for me when I'm eating out of the crock container.

You may want to keep the vegetables and meat in bigger pieces if that's what you prefer. The smaller pieces are also much easier for my daughter to eat as well.

Chicken Alfredo casserole with broccoli

I got a good 20 servings which is certainly enough for feeding a hungry crowd. Since I wasn't feeding a lot of people this time around, I ended up freezing half of the casserole for later.

It's going to come in handy for the busy weeks ahead when I won't have much time for cooking. And, the time it took to cook a double batch wasn't longer than what it would take for a regular 9x13 chicken Alfredo casserole.

So, buying larger quantities at BJ's and making larger sized dishes saves me time as well as money. I'll take the savings any day!

It's convenient for me to shop at BJ's as well since it's on the way home from work. And, not only do I save of food there, but gas as well.

Chicken Alfredo casserole with broccoli

You can stock up on all your low carb staples at BJ's. I typically buy meats, nuts, cheese, cream, coconut flour, coconut oil, and fresh produce there.

In addition to this Alfredo casserole, I also like to make my cabbage lasagna in a large size using BJ's products. It's another low carb dish that freezes well.

Chicken Alfredo Casserole with Broccoli Recipe

Chicken Alfredo casserole with broccoli

Recipe

Chicken Alfredo casserole with broccoli

Chicken Alfredo Casserole with Broccoli

4.47 from 15 votes
Need to feed a crowd or looking to make extra to freeze for later? You'll get plenty of servings in this super sized chicken casserole recipe.
Prep Time:15 minutes mins
Cook Time:50 minutes mins
Total Time:1 hour hr 5 minutes mins
Course: Main Course
Cuisine: Italian
Print Pin Review Recipe Save Recipe View Collections
Servings: 20 people
Calories: 549

Video

Ingredients

  • 3.5 lbs chicken breast skinless and boneless
  • kosher salt
  • black pepper
  • Italian seasoning optional
  • 3 tablespoons olive oil extra virgin

Sauce

  • 6 tablespoon butter
  • 6 tablespoon olive oil extra virgin
  • 6 cloves garlic minced
  • 6 cups heavy cream
  • ½ teaspoon white pepper
  • 16 ounces mozzarella chopped or grated
  • ¾ cup parmesan cheese grated
  • ¼ cup dried parsley

Other

  • 32 ounces broccoli chopped
  • 32 ounces cauliflower chopped
  • 16 ounces mozzarrella sliced
US Customary - Metric

Instructions

  • Season chicken with salt, pepper, and Italian seasonings. Fry in olive oil until cooked throughout. When cool to touch, dice into bite size pieces.

Sauce

  • In medium saucepan, melt butter and olive oil over medium low heat.
  • Add the garlic cream, and pepper then bring mixture to a simmer, stirring often.
  • Add the mozzarella and Parmesan cheese. Stir frequently. Remove from heat when sauce is thickened and smooth. (you may want to use a stick blender to break up the mozzarella cheese if needed)

Assembly

  • In 11x15 inch casserole pan, combine broccoli, cauliflower, and diced chicken.
  • Pour sauce over chicken vegetable mixture and mix in.
  • Top casserole with sliced mozzarella.
  • Bake at 350°F until cheese has browned, about 45-55 minutes.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Calories: 549 | Carbohydrates: 7g | Protein: 44g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 137mg | Sodium: 603mg | Potassium: 456mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1050IU | Vitamin C: 70.1mg | Calcium: 240mg | Iron: 1.3mg

Additional Info

Net Carbs: 5 g | % Carbs: 3.6 % | % Protein: 31.7 % | % Fat: 64.7 % | SmartPoints: 17
Values
Array
(
    [calories] => 549
    [carbohydrates] => 7
    [protein] => 44
    [fat] => 40
    [saturated_fat] => 17
    [polyunsaturated_fat] => 2
    [monounsaturated_fat] => 11
    [cholesterol] => 137
    [sodium] => 603
    [potassium] => 456
    [fiber] => 2
    [sugar] => 2
    [vitamin_a] => 1050
    [vitamin_c] => 70.1
    [calcium] => 240
    [iron] => 1.3
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

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Reader Interactions

Comments

  1. Jacky

    May 21, 2022 at 2:20 pm

    Oh my goodness. Looks amazing. Making this weekend!

    Reply
  2. Linda

    March 16, 2022 at 7:14 pm

    4 stars
    I made this Chicken Alfredo with Broccoli recipe exactly as written. When the instructions say cook sauce until thickened, it must mean cook until very thick. I cooked it until it looked like pasta sauce & it came out runny in the finished dish. Also the top was very brown at 35 mins, so didn’t cook it beyond that.
    The taste was good. The veggies were done. I am tempted to make a pot of noodles, toss it together & bake some more. But… then it wouldn’t be Keto.

    Reply
  3. Lester Smith

    January 29, 2021 at 12:43 am

    Looking for low sodium recipes

    Reply
    • Lisa MarcAurele

      January 30, 2021 at 10:51 am

      You can make some adjustments to lower sodium in many recipes such as using lower sodium ingredients.

      Reply
  4. BETTY HICKSON

    August 26, 2020 at 12:56 pm

    Hey Lisa,
    Do you think precooked chicken chopped up would work? Husband is low-carb to no carb diet. This recipe looks and sounds good. Thanks.

    Reply
    • Lisa MarcAurele

      August 26, 2020 at 1:14 pm

      Precooked should be fine to use in the recipe.

      Reply
  5. Angie

    January 07, 2020 at 10:04 pm

    Awesome sauce I loved it!!

    Reply
  6. Bill

    August 23, 2019 at 10:44 am

    Great recipe, my alfredo sauce was nice and thick, the problem I had was it was very runny. What went wrong ?

    Reply
    • Lisa MarcAurele

      August 24, 2019 at 7:26 am

      It's likely liquid released from the vegetables.

      Reply
  7. Lorna

    January 16, 2019 at 1:34 pm

    5 stars
    This is delicious! I made it for an event at my church and had many comments on how delicious it was! I made it exactly as the recipe called for. I've even made it and froze it so that I could have it for my lunches. I love alfredo but didn't want noodles and this fit the bill nicely.
    Thank you for this great recipe!

    Reply
    • Lisa MarcAurele

      January 16, 2019 at 3:53 pm

      My pleasure Lorna. I'm so glad the dish was a hit at the church event!

      Reply
  8. Monica W.

    January 16, 2018 at 8:17 pm

    How much sauce does this make? I am planning on using store bought sauce.

    Reply
    • Lisa

      January 17, 2018 at 7:55 am

      There's way more sauce than needed. You could get buy with only a couple jars.

      Reply
    • Jacqueline

      October 03, 2019 at 10:11 pm

      When do I add the parsley? I didn’t see it in the directions.. Mine turned out runny too! Should I use less whipping cream next time? Thank you, we love all your recipes we have tried so far!

      Reply
      • Lisa MarcAurele

        October 04, 2019 at 8:34 am

        Liquid from the vegetables is released in cooking. Cutting back on the cream should help.

  9. Robyn

    January 05, 2018 at 12:02 am

    5 stars
    I just made this tonight and it was amazing!!! I scaled it down to 1/4 the size since it's just my husband and I, and I found the sauce to be a little runny. I've never made my own alfredo before, so I'm thinking I didn't simmer it long enough or something? It was on the stove for almost 30 min... you said in a previous comet that you add xantham gum to thicken it - how much do you use?

    Oh, and when you say "32 ounces" do you mean 2 lbs? I'm Canadian, so imperial confuses me sometimes lol.

    Reply
    • Lisa

      January 05, 2018 at 7:33 am

      Yes. 32 ounces is 2 US pounds.

      Reply
    • Shawna Rimington

      February 12, 2018 at 9:08 pm

      Best way to make Alfredo sauce is with a simple rue. Equal parts melted butter to flour ( Tbsp). Then adding equal parts cream to cheeses ( usually in cups). The flour helps it thicken properly.

      Reply
      • Lisa

        February 13, 2018 at 7:44 am

        But flour has gluten and isn't keto friendly.

      • Dude

        August 20, 2018 at 11:20 pm

        4 stars
        I make Alfredo sauce from scratch:
        2-3 cloves of garlic minced
        Sauté garlic in real butter 2-3 tbs for like 1 minute
        Add 1-2 pints of heavy whipping cream, heat to simmer and whisk every so often
        Use sea salt and fresh ground pepper to taste
        Fresh chopped dill (optional)
        Once it’s been reduced add adagio Parmesan cheese 1/2-1 cup takes about 20 min

      • Lisa

        August 21, 2018 at 8:55 am

        Thanks for sharing! I've also got a homemade Alfredo sauce recipe.

  10. Milda

    November 30, 2017 at 6:19 pm

    5 stars
    Can't wait to try it out. It is cooking now and my home smells amazing. I was just not sure if I should have cooked broccoli to put it in the oven. I added them raw and if there is a bit of crunch to them, that is perfectly fine too!

    Reply
    • Lisa

      December 01, 2017 at 9:18 am

      I usually steam a little first.

      Reply
  11. Karen L

    November 01, 2017 at 2:51 pm

    I am making for church pot luck, can I assemble and store then cook tomorrow?

    Reply
    • Lisa

      November 01, 2017 at 6:35 pm

      Yes. That should work out fine.

      Reply
  12. Juanita

    September 10, 2017 at 7:31 pm

    What do you consider a serving size? 1 cup, 1/2 cup? Thanks!!

    Reply
    • Lisa

      September 11, 2017 at 4:55 am

      It's about one and a half cup.

      Reply
  13. Anika

    September 08, 2017 at 11:31 pm

    5 stars
    Man, I usually don't like casseroles but I am new to the low-carb lifestyle and am looking for easy, delicious, interesting dishes I can add in regular rotation and this casserole was amazing. I am so happy I tried it. I lessened the recipe by 4 so I could try it without making such a big batch and I will be making this again. Even my 22 yr old son ate some without much pleading and begging. He thought it was delicious too and that's high praise for vegetables. LOL He actually ate a couple of servings. It's almost gone 🙁

    Reply
    • Lisa

      September 10, 2017 at 2:31 am

      I bet you wish you made a bigger batch!

      Reply
  14. Lauren

    August 24, 2017 at 9:19 pm

    5 stars
    How did you reheat it after freezing it?

    Reply
    • Lisa

      August 25, 2017 at 5:18 am

      I freeze in single servings and thaw in refrigerator (or lunch bag) and then heat in microwave.

      Reply
      • Tiffany LeBlanc

        May 29, 2018 at 3:16 pm

        What do you freeze it in?

      • Lisa

        May 29, 2018 at 9:28 pm

        Sometimes a casserole pan and other times (after cooked) in single servings.

  15. Denice Burger

    August 21, 2017 at 9:33 pm

    5 stars
    Deliciousness!! I could make a double batch when making the cheesy alfredo and eat half as soup it's so good!! I added finely shredded Gruyere because I had it in addition to the Parmesan and mozzarella for a phenomenal result. Thanks for sharing!!

    Reply
    • Lisa

      August 22, 2017 at 8:13 am

      The added Gruyere sounds really yummy.

      Reply
  16. Rosalind Ross

    August 21, 2017 at 5:49 pm

    5 stars
    Excellent!

    Reply
  17. Nicole

    June 17, 2017 at 4:12 pm

    Is this runny? Could you add some noodles?

    Reply
    • Lisa

      June 17, 2017 at 7:24 pm

      You can add noodles. I add in a little glucomannon or xanthan gum to thicken the sauce.

      Reply
  18. Jennifer

    June 06, 2017 at 8:48 pm

    Can you tell me how large a serving size is?

    Reply
    • Lisa

      June 07, 2017 at 5:01 am

      I don't have a feel for weight, but it's about a 2 cup volume.

      Reply
  19. Ellie Z

    February 02, 2017 at 8:56 am

    5 stars
    what is a lunch crock? sounds like something I need.

    Reply
    • Lisa

      February 02, 2017 at 6:14 pm

      You can see one here => Lunch Crock Pot

      Reply
  20. Sara C

    January 18, 2017 at 6:48 pm

    Looks great! Do you think this would work in a crock pot (except the cheese browning of course)?

    Reply
    • Lisa

      January 19, 2017 at 4:48 pm

      It may be a little more runny, but other than that, it should be fine.

      Reply
4.47 from 15 votes (5 ratings without comment)

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