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

chicken cauliflower alfredo casserole

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