Description
A creamy and cheesy keto-friendly chicken alfredo bake with broccoli.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets, steamed
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, steamed broccoli, heavy cream, mozzarella cheese, Parmesan cheese, garlic, Italian seasoning, salt, and pepper.
- Mix well until all ingredients are combined.
- Transfer the mixture to a baking dish.
- Bake for 25-30 minutes until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
Notes
- You can substitute cauliflower for broccoli if desired.
- Adjust seasoning to your preference.
- This dish can be made ahead and reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg
Keywords: Keto Chicken Alfredo Broccoli Bake