Chicken Broccoli Alfredo Casserole Keto Style

Ingredients

• 24 oz Broccoli Florets (fresh or frozen, cut into bite‑size pieces)
• 15 oz Roasted Garlic Alfredo Sauce (store‑bought, such as Rao’s or a similar keto‑friendly brand)
• 14 oz Canned Chunk Chicken Breast (drained; two 7‑oz cans, preferably low‑sodium)
• 8 oz Manchego Cheese (shredded; provides a buttery, nutty flavor)
• 1 oz Pecorino Romano Cheese (finely grated; adds salty depth)
• 1 tbsp Olive Oil (for greasing the casserole dish)
• 1 cup Bone Broth (used to boil the broccoli for extra flavor)
• 1 tsp Salt (only for the broccoli; cheese provides most of the salt)

Instructions

1. Boil the Broccoli

   Add 1 cup bone broth (or water) to a large pot, bring to a boil, then add the broccoli florets. Cook until fork‑tender, about 8‑10 minutes.

   Time: PT10M

2. Drain and Set Aside

   Pour the broccoli into a colander and let it drain completely. Return to the pot.

   Time: PT2M

3. Combine Chicken and Broccoli

   Add the drained canned chicken to the pot with the broccoli. Use a spatula to break up the chicken and mix evenly.

   Time: PT5M

4. Stir in Alfredo Sauce and Cheeses

   Pour the 15‑oz roasted garlic Alfredo sauce over the chicken‑broccoli mixture. Add the shredded Manchego and grated Pecorino Romano. Stir until everything is evenly coated.

   Time: PT5M

5. Transfer to Casserole Dish

   Lightly grease the 9‑x‑13‑inch casserole dish with 1 tbsp olive oil. Spoon the mixture into the dish, spreading evenly.

   Time: PT2M

6. Bake

   Place a silicone baking mat or parchment sheet on a baking sheet beneath the casserole dish to catch any overflow. Bake in a pre‑heated 375°F oven for 35 minutes, or until the top is golden and the sauce is bubbling.

   Time: PT35M

   Temperature: 375°F

7. Cool and Serve

   Remove the casserole from the oven and let it rest on the counter for 10 minutes before serving. This allows the sauce to set and makes slicing easier.

   Time: PT10M

Nutrition Facts

Calories

470

Protein

18 g

Carbohydrates

7 g

Fat

25 g

Fiber

1.5 g