Low Carb Chicken Alfredo Bake

Ingredients

• 1 tsp Avocado Oil (spray or drizzle for greasing the baking dish)
• 2 cups Broccoli Florets (raw, cut into bite‑size pieces)
• 2 cups Cooked Chicken (shredded; rotisserie chicken works well)
• 0.75 cup Parmesan Cheese (freshly grated; 0.5 cup mixed in, 0.25 cup for topping)
• 1 cup Alfredo Sauce (regular store‑bought Alfredo sauce)
• 0.5 cup Unsweetened Almond Milk (adds moisture while keeping carbs low)
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 0.5 tsp Onion Powder
• 0.5 tsp Garlic Powder

Instructions

1. Preheat Oven

   Set the oven to 375°F and allow it to preheat fully.

   Time: PT5M

   Temperature: 375°F

2. Grease Baking Dish

   Lightly spray the 9x13‑inch baking dish with avocado oil.

   Time: PT1M

3. Combine Main Ingredients

   In a large mixing bowl, combine broccoli florets, shredded chicken, 0.5 cup grated Parmesan, Alfredo sauce, almond milk, salt, pepper, onion powder, and garlic powder. Stir gently until everything is evenly coated.

   Time: PT8M

4. Transfer to Baking Dish

   Pour the mixture into the prepared baking dish and spread it into an even layer.

   Time: PT2M

5. Add Cheese Topping

   Sprinkle the remaining 0.25 cup grated Parmesan evenly over the top.

   Time: PT1M

6. Bake

   Place the dish in the oven and bake for 15‑20 minutes, until the sauce is bubbly and the cheese is melted and lightly browned.

   Time: PT18M

   Temperature: 375°F

7. Rest and Serve

   Remove from oven, let rest for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

35g

Carbohydrates

8g

Fat

20g

Fiber

2g