Low Carb Chicken Alfredo Bake Food

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 CASSEROLE

Steps:

• Preheat oven to 390 degrees.
• Heat a large frying pan over medium heat. Add olive oil.
• Add the chicken and fry for a few minutes or until cooked through and browned.
• Remove from the pan and place them into the baking dish. Set aside.
• Add in the butter to the pan and let it melt. Add mushrooms, spinach, and minced garlic and cook for 4-5 minutes or until tender.
• Now add the cream cheese and stir until melted. Pour the heavy cream, add the Italian seasoning, salt, and pepper.
• Bring the sauce to a boil and simmer for 5-6 minutes or until the sauce reduces and thickens.
• Pour the sauce all over the chicken into the baking dish and top with the grated parmesan cheese.
• Bake in the preheated oven for about 15-20 minutes or until hot and bubbly.
• Garnish with fresh parsley and serve with your favorite low carb veggies or over cauliflower rice.

CHICKEN ALFREDO - LOW CARB

Steps:

• Sprinkle chicken with salt and pepper. In a 12-inch skillet brown chicken breasts in hot oil about 10 minutes, turning to brown evenly. Transfer chicken to a 3-quart rectangular baking dish; set aside.
• For sauce, in a medium saucepan beat whipping cream with a wire whisk or rotary beater for 1 to 2 minutes or until thickened. Heat over medium heat just until simmering. Reduce heat to medium-low. Gradually whisk in cheese until melted.
• Pour sauce over chicken breasts in dish; top with sweet peppers. Bake, uncovered, in a 350 degrees oven for 15 to 20 minutes or until chicken is no longer pink (170 degrees F). Sprinkle with basil.

CHICKEN BROCCOLI ALFREDO - LOW CARB

Steps:

• Melt butter in a large frying pan.
• Cut chicken into large strips sauté in the butter.
• Add onions until golden brown.
• Add broccoli and sauté for one minute.
• Whisk eggs into heavy cream, otherwise if you add the yolks by themselves you will end up with scrambled eggs.
• Add heavy cream and eggs mixture bring to a soft boil.
• Add cheese and mix well.
• Serves 4 people.

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.