Chicken Alfredo Casserole – Keto and Low Carb

Chicken Alfredo Casserole - Keto and Low Carb

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!  

Chicken Alfredo Casserole - Keto and Low Carb

It’s loaded with healthy fats from the heavy cream, grass-fed butter, mascarpone cheese and fresh grated parmesan.

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.  

Chicken Alfredo Casserole - Keto and Low Carb

Remove and add a little more butter to the pan, then sauté the garlic for about 20 seconds, careful not to burn it!

Chicken Alfredo Casserole - Keto and Low Carb

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.

Chicken Alfredo Casserole - Keto and Low Carb

In a large mixing bowl, add in the chicken, mushrooms and spinach.

Chicken Alfredo Casserole - Keto and Low Carb

Stir in the 1 cup of the shredded mozzarella cheese.

Chicken Alfredo Casserole - Keto and Low Carb

Pour the sauce over the top and mix to combine.

Chicken Alfredo Casserole - Keto and Low Carb

Pour the mixture into a 9″ X 9″ casserole or glass baking dish that has been sprayed with nonstick spray.  

Chicken Alfredo Casserole - Keto and Low Carb

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.

Chicken Alfredo Casserole - Keto and Low Carb

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.

Chicken Alfredo Casserole - Keto and Low Carb

Store leftovers in the fridge for a few days or freeze.

Chicken Alfredo Casserole - Keto and Low Carb

Chicken Alfredo Casserole - Keto and Low Carb

Check out some of my other great casseroles!

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

Chicken Alfredo Casserole - Keto and Low Carb

Makes 8 Servings

Macros:  Fat 57 grams – Protein 29 grams – Carbs (net) 3 grams

 

5 from 1 vote
Chicken Alfredo Casserole - Keto and Low Carb
Chicken Alfredo Casserole - Keto and Low Carb
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
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.
Course: Main Course
Servings: 8
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
  1. 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.

  2. Remove and add a little more butter to the pan, then sauté the garlic for about 20 seconds, careful not to burn it!

  3. 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.

  4. 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.  

  5. 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.

  6. 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.

O Lord, you are my God; I will exalt you; I will praise your name, for you have done wonderful things, plans formed of old, faithful and sure.

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Darcie F

Alfredo sauce is to die for! Such wonderful flavor and heats up beautifully