Low Carb Pesto Chicken Casserole

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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

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