It’s the perfect keto dinner solution for feeding the whole family.
Prep Time: 15 Min Cook Time: 40 min
14 ounces Cauliflower florets 32 ounces Chicken breast 1 teaspoon Onion powder 1 teaspoon Garlic powder ½ teaspoon Salt ¼ teaspoon Pepper 1 tablespoon Olive oil 2 cups Keto Alfredo Sauce 12 ounces Shredded mozzarella cheese
Steam the cauliflower. Place cauliflower in a bowl with 1 cup of water. Cover with a damp paper towel, microwave on high for approximately 3-5 minutes. Drain and pat dry.
Cut the chicken. Cut the chicken breast into 1-inch cubes and sprinkle with onion powder, garlic powder, salt, and pepper.
Cook chicken. In a skillet over medium high heat add your olive oil and the cubed chicken. Cook for approximately 10 minute, or until chicken is cooked through. Set aside.
Preheat oven. Preheat oven to 350 degrees F.
Make sauce. In a small pot heat the keto alfredo sauce over medium low heat. When it is hot add 3 ounces of mozzarella cheese to the sauce and stir until it is melted and the sauce is smooth.
Prepare casserole dish. Prepare a 13×9 inch casserole dish by spraying it with non-stick spray then spread ½ cup of keto alfredo sauce on the bottom.
Layer casserole. Add half of the cauliflower and cooked chicken. Pour ¾ cup of keto alfredo sauce over the cauliflower and chicken. Sprinkle 4.5 ounces of mozzarella on top. Repeat.
Bake casserole. Place in oven and bake for 30 minutes, or until the casserole is warmed through and the cheese is fully melted