Broccoli, cauliflower rice, and juicy chicken all drowned in my easy, homemade Alfredo sauce. Most chicken Alfredo casserole recipes are loaded with high carb pasta. Stir the Rotisserie Chicken and Alfredo Sauce; sprinkle top with Grated Parmesan. It doesn’t get tastier than this! To make the casserole easier to eat, I finely chopped both in my food processor. I used broccoli and cauliflower which are two of the best low carb veggies. Ingredients. In a large bowl mix together shredded cooked chicken, spinach, riced cauliflower, basil, onion, egg, and cheddar cheese. Sprinkle the cauliflower lightly with salt and pepper, onion powder (if using), basil and thyme or a combination of herbs, and the fresh parsley. I know that I’m a low carb food blogger and if there is one thing I should be used to, it’s that cauliflower is magic and can basically do anything. 4 Pour shredded chicken mixture into a greased 9x13 pan. To get carbs down, I replaced the pasta with low carb vegetables. Casserole: Add the Riced Cauliflower to 3-quart baking dish and toss with 2 tablespoons of Olive Oil, Salt, and Pepper. Spray a 7-by-11-inch baking dish or 1 1/2-quart casserole with nonstick cooking spray; add the grated cauliflower. 2 cups shredded chicken; 1 15 oz jar alfredo sauce; 1/4 tsp garlic powder; 1/4 tsp onion powder; Dash black pepper; 10 oz bag frozen cauliflower rice, steamed Cook in the preheated oven for 15 minutes.
2020 chicken cauliflower alfredo casserole