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A casserole of chicken, mushrooms and spinach swimming in creamy Alfredo sauce and baked with gooey cheese on top!
All the flavors of Alfredo sauce packed into this chicken alfredo casserole and topped with gooey melted mozzarella cheese! I add in fresh baby bella mushrooms and spinach to make this dish a complete meal with a huge boost of potassium!
It’s loaded with healthy fats from the heavy cream, grass-fed butter, mascarpone cheese and fresh grated parmesan.
This is a super easy Low Carb casserole that you will find yourself making again and again! One great thing about Keto and Low Carb casseroles is they typically make a lot of servings and are perfect for meal prepping! When you include healthy fats and veggies in them, they are really a complete meal, which makes them even better!
How to Make Keto Chicken Alfredo Casserole
Ingredients
16 ounces chicken breast, shredded
8 ounces baby bella mushrooms, sliced
9 ounces frozen spinach, thawed and well drained
1 cup Heavy Cream
2 1/2 cups shredded mozzarella cheese
1 1/4 cups Mascarpone Cheese
1 1/2 cups parmesan cheese, grated
4 tablespoons grass-fed butter , divided
1/4 cup chicken stock
1 tablespoon olive oil
3 cloves garlic
1/2 teaspoon salt
1 tablespoon fresh parsley, chopped
1/4 teaspoon ground pepper
Preparation
Preheat oven to 400F.
Add 1 tablespoon of butter and 1 tablespoon of olive oil to a saucepan over medium heat. Add in the mushrooms and sauté for a few minutes until they have some good color.
Remove and add a little more butter to the pan, then sauté the garlic for about 20 seconds, careful not to burn it!
Add in the rest of the butter, chicken stock, heavy cream, mascarpone cheese, salt and pepper and stir until melted. Add in the parmesan cheese and parsley, continue stirring until everything has melted.
In a large mixing bowl, add in the chicken, mushrooms and spinach.
Stir in the 1 cup of the shredded mozzarella cheese.
Pour the sauce over the top and mix to combine.
Pour the mixture into a 9″ X 9″ casserole or glass baking dish that has been sprayed with nonstick spray.
Spread the mixture evenly and top with the remaining mozzarella cheese and bake for 15 minutes. Increase the temperature to 425F and bake for another 10 minutes or until the cheese is golden.
Allow to cool slightly before serving. Due to the amount of healthy fats in this casserole, I recommend having small portions with a side salad to lighten things up a little.
Store leftovers in the fridge for a few days or freeze.
More easy Keto and Low Carb Casseroles recipes…
Chicken Parmesan Casserole
Loaded Creamy Cauliflower Casserole
Chicken Cordon Bleu Casserole
Easy Sausage and Pepper Breakfast Casserole
Chicken Broccoli Casserole
Chicken Florentine Casserole
Chicken Alfredo Casserole - Keto and Low Carb
Ingredients
- 16 ounces chicken breast shredded
- 8 ounces baby bella mushrooms sliced
- 9 ounces frozen spinach thawed and well drained
- 2 1/2 cups shredded mozzarella cheese
- 1 cup Heavy Cream
- 1 1/4 cups Mascarpone Cheese
- 1 1/2 cups parmesan cheese grated
- 4 tablespoons grass-fed butter divided
- 1/4 cup chicken stock
- 1 tablespoon olive oil
- 3 cloves garlic
- 1/2 teaspoon salt
- 1 tablespoon fresh parsley chopped
- 1/4 teaspoon ground pepper
Preparation
- Preheat oven to 400F. Add 1 tablespoon of butter and 1 tablespoon of olive oil to a saucepan over medium heat. Add in the mushrooms and sauté for a few minutes until they have some good color.
- Remove and add a little more butter to the pan, then sauté the garlic for about 20 seconds, careful not to burn it!
- Add in the rest of the butter, chicken stock, heavy cream, mascarpone cheese, salt and pepper and stir until melted. Add in the parmesan cheese and parsley, continue stirring until everything has melted. In a large mixing bowl, add in the chicken, mushrooms and spinach.
- Stir in the 1 cup of the shredded mozzarella cheese. Pour the sauce over the top and mix to combine. Pour the mixture into a 9" X 9" casserole or glass baking dish that has been sprayed with nonstick spray.
- Spread the mixture evenly and top with the remaining mozzarella cheese and bake for 15 minutes. Increase the temperature to 425F and bake for another 10 minutes or until the cheese is golden.
- Allow to cool slightly before serving. Due to the amount of healthy fats in this casserole, I recommend having small portions with a side salad to lighten things up a little. Store leftovers in the fridge for a few days or freeze.
Alfredo sauce is to die for! Such wonderful flavor and heats up beautifully
Aww, thanks so much! I’m glad you enjoyed it 🙂