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.
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.
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.
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.
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 9×13 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.
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 Video (Click on Image to Play)
- 3.5 lbs chicken breast skinless and boneless
- kosher salt
- black pepper
- Italian seasoning optional
- 3 tablespoons olive oil extra virgin
- 6 tbsp butter
- 6 tbsp 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
- 32 ounces broccoli chopped
- 32 ounces cauliflower chopped
- 16 ounces mozzarrella sliced
- Season chicken with salt, pepper, and Italian seasonings. Fry in olive oil until cooked throughout. When cool to touch, dice into bite size pieces.
- 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)
- In 11×15 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.
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 )
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