We may earn money or products from the companies mentioned in this post.
Alfredo Chicken Casserole
A creamy, cheesy low carb casserole filled with all the flavors of your favorite Alfredo dish. This recipe is low carb, gluten free, and a Trim Healthy Mama S Fuel.
(We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. There are affiliate links used in this post.)
This casserole may be my new favorite. Full of flavor and creamy Alfredo sauce, it is sure to please your whole family!
I don’t think you have to spend a lot of time in your kitchen to provide your family with delicious, hearty, and healthy meals. A lot of times all it takes is a little bit of planning and prep time.
Check out my video below to see just how easy it is to make this Alfredo Chicken Casserole.
One of my favorite ways to use my Instant Pot is for cooking chicken breasts.
I simply throw my frozen chicken breasts in the Instant Pot liner, add 1 cup of water, and sprinkle with salt and pepper.
Then I process it for 45 minutes, manual pressure. Sometimes I allow it to NPR (natural pressure release), and sometimes I do a quick release.
(Edited to add: I don’t think you have to do it for a full 45 minutes, I’ve been experimenting, and 25-30 minutes does a good job as well.)
The chicken is so moist and tender, and ready for anything I want to make, like this Healthy Chicken Salad!
I like to cook up a batch of these chicken breasts at the beginning of the week, then I have protein ready for salads, wraps, or easy casseroles, like this Alfredo Chicken Casserole.
I have a couple of other chicken casserole dishes you may want to check out –
Or you may want to check out this amazing Tuscan Chicken Casserole from my blogging buddy Taryn, over at Joy Filled Eats!
But this Alfredo casserole may top them all. I love the alfredo – the rich, creamy flavor is so rich and satisfying.
This casserole also gets a boost in fiber and vitamins by the addition of cauliflower and spinach.
One thing I especially love about this is that there is no need to thaw either of the vegetables – just throw them in frozen and they cook in the casserole!
Spinach is a powerhouse for such a tiny vegetable – researchers have found nearly a dozen different types of flavonoid antioxidants alone that are present in spinach, in addition to all the other benefits.
Spinach is also quite low in calories, and has an impressive amount of protein (for a vegetable) – almost 1 gram per cup)!
Considering all of this, it is no wonder that spinach is often considered on of the healthiest foods you can eat!
Cauliflower is a good source of fiber, which helps to keep you feeling full for a longer period of time. It is also a good source of Vitamin C and Vitamin K.
However, if you prefer broccoli over cauliflower, you can use broccoli instead (and still feel great about making a healthy choice for your family)!
Just a note about cooking this casserole – I like to broil my casserole at the very end of the baking time to crisp the cheese a bit. So delicious!
Honestly, this could go into a weekly meal rotation and I would be very satisfied! I like to serve it with a large side salad and roasted green beans or Easy Oven Roasted Broccoli.
If anyone in your family is not a fan of the spinach, you can just omit it.
If you are looking for other Alfredo recipes, you can check out my other Alfredo Recipes:
Sausage Alfredo with Zucchini Noodles (This recipe is one of my FAVORITES!)
So, what do you need for this Alfredo Chicken Casserole?
8 Ounces Cream Cheese, Softened
1/2 Cup Heavy Whipping Cream
1/2 Cup + 2 Tablespoons Parmesan, Divided (I use the green can kind)
1/2 Teaspoon Basil
1/2 Teaspoon Salt
2.5 Cups Cooked Chicken, cubed or shredded
2 Tablespoons Minced Garlic
1/2 Cup Chopped Onion
16 Ounce Bag Frozen Cauliflower
10 Ounce Bag Frozen Spinach
1 Cup + 1/2 Cup Shredded Mozzarella cheese, Divided
Be sure to sign up with your email address so you can receive all my new recipes delivered right to your inbox! (Look for the sign-up box at the top of this post.) Also, be sure to follow me on Facebook, Pinterest, Instagram, and Twitter! If you make a recipe and love it, please leave a comment on my Facebook Page or tag me on Instagram (my_montana_kitchen_thm)!
Have you seen this great handbook from my blogging buddy, Jacinda? This is a fabulous resource! Please consider using my affiliate link below if you are interested in purchasing.
(It is filled with 4 weeks of meal plans, with recipes, menus, and shopping lists included! All of the recipes are included for breakfast, lunch, supper, snacks and drinks!)
Or you can see a full year’s worth of menu plans – available here!
You can purchase the handbook here.
An easy, low carb Chicken Casserole with all the flavor of Alfredo!
- 8 Ounces Cream Cheese Softened
- 1/2 Cup Heavy Whipping Cream
- 1/2 Cup + 2 Tablespoons Parmesan, Divided I use the green can kind
- 1/2 Teaspoon Basil
- 1/2 Teaspoon Salt
- 2.5 Cups Cooked Chicken cubed or shredded
- 2 Tablespoons Minced Garlic
- 1/2 Cup Chopped Onion
- 16 Ounce Bag Frozen Cauliflower
- 10 Ounce Bag Frozen Spinach
- 1 Cup + 1/2 Cup Shredded Mozzarella cheese, Divided
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.
Note: I do not thaw my spinach, I try to buy the loosely frozen kind (usually Great Value) instead of the brands that are packed into a box. When it is loosely frozen it is easier to break up for this casserole.