Keto Chicken Alfredo Casserole Food

CHICKEN & CABBAGE ALFREDO-LOW CARB

Steps:

• In a large *dry* skillet, fry (med heat) up the chicken that has been lightly sprinkled with garlic salt (powder) until it is done and browned and the bottom of the pan is coated with yummy chicken crusties. Remove chicken.
• Add 2 tbsp butter to the pan and throw in all the cabbage. Let wilt a bit.
• Add the 2 cups of water 1/2 a cup at a time and allow each 1/2 cup to evaporate a bit (about 5 minutes) before adding the next.
• Stir periodically through this process.
• Mix the other ½ cup of water with the cream.
• After most of the water has evaporated, pour 1/2 of the cream/water mix into skillet. Allow to boil down slowly.
• Add in cream cheese and stir in to melt.
• When cream is boiled down a bit add in the rest of the cream and reduce down.
• Add chicken and sprinkle in a generous amount of Parmesan cheese; stir.
• Season with garlic powder and cook until you have a nice creamy, thick sauce.
• Divide between 2 plates and enjoy.
• Might be nice to add in some mushrooms as well.

ALFREDO CHICKEN CASSEROLE

Steps:

• Preheat oven to 350.
• In a large bowl, beat softened cream cheese, heavy whipping cream, 1/2 cup Parmesan, basil, and salt until mixed well.
• Add chicken, minced garlic, chopped onion, frozen cauliflower, frozen spinach, and 1 cup shredded Mozzarella cheese.
• Mix until well combined.
• Pour mixture into a greased 9x13 dish and top with remaining 1/2 cup Mozzarella cheese and 2 tablespoons Parmesan cheese.
• Bake for 35-45 minutes, or until casserole is bubbly and cheese begins to brown on top.

KETO CHICKEN ALFREDO WITH BROCCOLI BAKE

Steps:

• Melt 1 tbsp butter in a 10.25 oven-safe skillet. (I use a cast-iron skillet)
• Season sliced chicken with salt & pepper before placing the chicken in the skillet. Sear on both sides.
• Cover the skillet with a lid and simmer on low until the chicken is no longer pink.
• Remove chicken from the skillet and set aside.
• Deglaze the pan by pouring 2 tbsp chicken broth into the hot skillet then scraping the bits off the bottom with a wooden spoon. Leave the bits in the pan as they are extra flavorful.
• Pop the broccoli in the microwave and follow package directions to steam. Or, if you prefer, you can steam in boiling water on the stove.
• While the broccoli is cooking, add 2 tbsp butter to the skillet along with the minced garlic. Saute for 2 minutes or until fragrant.
• Add softened cream cheese, heavy whipping cream, and Italian seasoning to the minced garlic, then stir continuously with a whisk on medium heat until the ingredients are thoroughly combined.
• Reduce to medium/low heat and allow the sauce to simmer gently boiling until the heavy whipping cream has reduced and thickened. Keep whisking so that it doesn't stick to the bottom of the pan. It will take a few minutes for the sauce to reduce and thicken.
• Once it has thickened, add the parmesan and pepper jack cheese, then continue to stir until the cheeses melt and the sauce is smooth.
• Drain steamed broccoli.
• Add the chicken and broccoli to keto alfredo sauce and stir until thoroughly combined.
• Sprinkle mozzarella cheese on the low-carb chicken alfredo broccoli mixture, then sprinkle basil on top.
• Pop the skillet in the oven on the top rack under the broiler for 1-2 minutes or until the mozzarella cheese begins to bubble. While you could leave it on the stove to melt, I found that baking the cheese from the top in the oven produced the best results for this dish.