Low Carb Pesto Chicken Casserole

This Low Carb Pesto Chicken Casserole is a great way to add cauliflower to your repertoire of recipes. I must admit that I've never used Basil pesto over the years for anything so this was my maiden use of the product. I have however tasted many samples of ravioli at Costco which were served with pesto and enjoyed them. You'll enjoy this easy recipe which uses leftover chicken.

Ingredients:

• ½ smoked or rotisserie chicken, cubed
• 1 medium head of cauliflower cut into florets
• ¾ cup Basil pesto (I used Kirkland Basil pesto)
• ¼ cup heavy whipping cream
• 3 cups shredded Mozzarella cheese (divided)
• ½ tsp granulated garlic
• ½ tsp pink salt
• ½ tsp black pepper
• 3 Tbsp extra virgin olive oil

Directions:

• Preheat oven to 400ºF and spray a 9 x 13 inch foil pan with nonstick spray
• Place cauliflower florets in a gallon ziploc® bag
  • Season the cauliflower florets with the olive oil, garlic, salt, and pepper
  • Shake the bag until florets are fully covered
  • Cover a cookie sheet with parchment paper
    • Roast the cauliflower florets for 18 - 20 minutes until al dente
• Reduce the oven temperature to 375ºF
• Combine the pesto and heavy cream until smooth
• In a medium bowl, mix the chicken, cauliflower, pesto mixture, and 1½ cups Mozzarella cheese
• Pour all ingredients in the 9 x 13 foil pan
  • Cover the casserole with the remaining 1½ cups of Mozzarella cheese
• Bake at 375ºF for 20minutes until bubbly and the cheese is melted

Serve with a side of green salad