Recipes for dinner,American Food Recipes

American Food Recipes

Recipes for dinner

Keto Chicken Alfredo Casserole

Keto Chicken Alfredo Casserole

How to Make Keto Keto Chicken Alfredo Casserole recipe

What’s a chicken Alfredo?

Chicken Alfredo is basically a spin off from Fettuccine Alfredo. This is basically pasta tossed with butter and cheese which forms a creamy sauce
Keto Chicken Alfredo Casserole is an easy, cheesy low carb meal packed full of chicken, cheese, and cauliflower. It’s the perfect keto dinner solution for feeding the whole family.

Keto Recipes : Keto Main Courses
Total time: 55 Min; Cook : 40 Min, Prep : 15 Min
servings: 8

Ingredients for Keto Chicken Alfredo Casserole recipe

14 ounces Cauliflower florets, cut into bite-size pieces
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, divided


Steam the cauliflower. Place cut cauliflower in a microwave safe bowl with 1 cup of water.
Cover with a damp paper towel and microwave on high for approximately 3-5 minutes or
until the cauliflower is fork tender. Don’t overcook!
Drain the cauliflower pat dry with a paper towel. Set aside.
Cut the chicken breast into 1-inch cubes and sprinkle with onion powder,
garlic powder, salt, and pepper.
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 to 350 degrees F.
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 a 13×9 inch casserole dish by spraying it with
non-stick spray then spread ½ cup of keto alfredo sauce on the bottom.
Next add half of the cauliflower to the dish making a layer of it on the bottom.
Top with half of the cooked chicken. Let the chicken fill in the spaces
between the cauliflower to fill the dish.
Pour ¾ cup of keto alfredo sauce over the cauliflower and chicken.
Sprinkle 4.5 ounces of mozzarella on top.
Repeat steps using the remaining cauliflower and chicken to make a layer,
followed by the remaining keto alfredo sauce,
and topped with the last of the mozzarella cheese.
Place in oven and bake for 30 minutes, or
until the casserole is warmed through and the cheese is fully melted.


calories: 459kcal, carbohydrates: 6g, protein: 18g, fat: 41g, saturated fat: 25g, cholesterol: 140mg, sodium: 775mg, potassium: 246mg, fiber: 1g, sugar: 2g, vitamin a: 1444iu, vitamin c: 25mg, calcium: 479mg, iron: 1mg

Grilled buffalo chicken sandwich

Grilled buffalo chicken sandwich

How to Make Grilled buffalo chicken sandwich Recipe

Total Time : 40 Min; Cook:25 mins;Prep:15 mins
Servings: 4
These grilled buffalo chicken sandwiches are smoky and saucy and topped with refreshing gorgonzola slaw and a spritz of lime!
A grilled chicken sandwich is a good source of protein, carbohydrate, vitamins and minerals. It is also healthier than a fried chicken sandwich because grilling uses less oil than deep-frying, meaning fewer calories and fat in the final product.

Ingredients Grilled buffalo chicken sandwich recipe

4 to 6 thin sliced chicken breasts (I slice 3 breasts in half)
1 teaspoon smoked paprika
1 teaspoon garlic powder

salt and pepper

½ cup hot sauce (like frank’s red hot or frank’s buffalo wing)
3 tablespoons unsalted butter
brioche buns, for serving
ranch or blue cheese dressing, for serving

2 to 3 cups chopped/shredded green or savoy cabbage, or 1 (14oz) bag coleslaw mix
1 large carrot, peeled into ribbons
4 ounces crumbled gorgonzola cheese, plus extra for serving if you wish
3 tablespoons plain greek yogurt
2 tablespoons freshly squeezed lime juice
1 tablespoon olive oil, or avocado oil or another oil you love


Preheat your grill to the highest setting.
For the chicken, I like to use thin sliced breasts because I think they are easier to eat on a sandwich. I usually buy chicken breasts and slice them in half lengthwise.
Season the chicken breasts all over with a pinch of salt, pepper and the smoked paprika and garlic powder.
Heat a small saucepan over medium heat and place the hot sauce and butter in it. Cook just until the butter melts, stirring often. You can also do this in the microwave!
You want the grill heat between 400 and 450 degrees, so reduce the heat slightly if needed. Place the chicken on the grill. Grill for 4 minutes, then flip and grill for 3 minutes more. Brush the chicken with the buffalo wing sauce. Flip, brush the other side, and grill for another minute. You can do this 1 or 2 more times, you want the internal temperature to be 165 degrees F. It may take more or less time based on the thickness of your chicken breast! You can also throw the buns on the grill for 1 to 2 minutes if you’d like.
When the chicken is done, remove it from the grill and brush it with more of the buffalo sauce.
To serve, if desired you can add a little bit of blue cheese dressing or ranch on the bottom of the bun. Top with the chicken breast (or 2, if you’re my husband), then top with the slaw. You can add an extra sprinkle of gorgonzola too! Eat immediately. Yum.

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