Chicken Alfredo Cauliflower Bake
A creamy homemade alfredo sauce mixes with chicken, cauliflower, and breadcrumbs in this sophisticated casserole. Chicken Alfredo Cauliflower Bake is a deliciously rich baked casserole full of comforting flavor.
Prep Time10 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 1065kcal
Homemade Alfredo Sauce
- 1/2 cup Butter
- 2 Garlic Cloves minced
- 2 cups Heavy Cream
- 1/4 teaspoon Ground Black Pepper
- 1/4 teaspoon Salt
- 1 ½ cups Grated Parmesan
Casserole
- 10 ounces Frozen Riced Cauliflower
- 1/4 cup Olive Oil divided
- 1 teaspoon Oregano
- 1/4 teaspoon Salt
- 1/8 teaspoon Ground Black Pepper
- 4 cups Shredded Rotisserie Chicken
- 2 cups Grated Parmesan Cheese
- 1/2 cup Panko Breadcrumbs
Alfredo Sauce
Melt the butter over medium-high heat in a medium saucepan or skillet and add the garlic, heavy cream, black pepper, and salt. Bring to a slow boil and reduce heat to low and simmer for 10 minutes.
Remove pan from heat and whisk in the grated parmesan cheese until fully melted and mixed in.
Casserole
Add the riced cauliflower to a 3-quart baking dish and toss with 2 tablespoons of olive oil, and the salt and pepper. Cook in the preheated oven for 15 minutes.
Place the rotisserie chicken and alfredo sauce into the casserole dish and toss to combine.
In a small bowl mix the panko bread crumbs and remaining olive oil together. Sprinkle over the casserole evenly.
Return the casserole dish to the oven and cook for 20 to 25 minutes or until the top turns a golden brown.
Serving: 1serving | Calories: 1065kcal | Carbohydrates: 11g | Protein: 69g | Fat: 84g | Saturated Fat: 43g | Trans Fat: 1g | Cholesterol: 352mg | Sodium: 1849mg | Potassium: 298mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2150IU | Vitamin C: 24mg | Calcium: 730mg | Iron: 1mg