Chicken Broccoli Alfredo Bake

Ingredients:

For the casserole:
16 ounces riced cauliflower
12 ounces broccoli florets
2 cups cooked shredded chicken
2 cloves garlic minced
½ teaspoon onion powder
½ teaspoon salt
½ cup shredded mozzarella

For the Alfredo sauce:
1 cup heavy whipping cream
1/2 cup butter
2 cloves garlic minced
2 cups shredded Parmesan

Directions:

Preheat oven to 350 degrees.

Steam the cauliflower and broccoli until cooked tender-crisp. Drain any excess liquid from the vegetables.

Add the steamed cauliflower rice and broccoli to a large bowl with the chicken, garlic, onion powder, salt, Stir well to combine.

To prepare the Alfredo sauce, add the cream, butter, and garlic to a small saucepan and cook over medium heat, stirring occasionally, until melted.

Remove from the heat and whisk in the cheese until the sauce is smooth.

Pour Alfredo sauce over the vegetables and chicken and stir well to combine.

Spread mixture into a 9×13 baking dish and sprinkle with mozzarella cheese.

Bake uncovered for 30 minutes.

Let set 5 minutes before serving.

Servings: 6

Nutritional Information: Calories: 521, Fat: 42g, Carbohydrates: 11g, Fiber: 3g, Protein: 27g