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When dinner needs to be easy… this keto chicken cauliflower casserole recipe will deliver! This is one of those meals that came together when I just had random ingredients in my fridge and threw them together. And it was so good, I had to share it. Bonus: this pesto chicken and cauliflower casserole happens to be full of healthy ingredients, like fresh veggies, pesto, and cheese. Use any store-bought pesto you like, or make homemade pesto sauce – it’s up to you.
My favorite part about this cheesy chicken cauliflower bake is that it’s a hearty, one-pan keto meal without rice or potatoes. Delicious and minimal clean-up? It’s everything you want a keto casserole to be!
This easy pesto chicken casserole recipe was originally published on March 15, 2017 and republished in October 2020 to include helpful tips, FAQs, and step-by-step pictures. Here’s an old picture:
How To Make Chicken Cauliflower Casserole
This easy chicken cauliflower casserole takes just a few simple steps to prep:
- Roast cauliflower. Toss the cauliflower with olive oil and sprinkle lightly with sea salt and black pepper. Roast, stirring halfway through, until crisp-tender.
- Make chicken layer. Mix the shredded chicken and half of the shredded mozzarella cheese into the pan with the cauliflower.
- Make pesto cream sauce. Stir together the basil pesto and cream…
Pour evenly over the casserole, and mix until everything is coated evenly. Sprinkle the rest of the mozzarella cheese on top.
- Bake keto chicken cauliflower casserole. It’s ready when the cheese is melted and bubbly. Garnish with fresh basil.
Keto Chicken Cauliflower Casserole FAQs
Is chicken cauliflower casserole keto?
Yes, this creamy chicken and cauliflower casserole is keto friendly. (And if you’re a fan of cauliflower, be sure to browse my other keto cauliflower recipes.) Each filling serving has just 6.9 grams net carbs.
But, even if you’re not keto or have family members who aren’t, everyone will enjoy this pesto cauliflower casserole – it’s just simply delicious.
What is the fastest way to make this on a weeknight?
The fastest way is to use shredded rotisserie chicken and pre-made pesto sauce. Then, all you have to do is roast the cauliflower, assemble, and finish quickly in the oven.
See the storage instructions below, as well, for ideas for prepping ahead.
Can you use canned chicken or pre-cooked chicken?
Sure! I usually prefer to make my own shredded chicken or use rotisserie from the store, but canned will work great, too.
Another option is to just chop up any leftover chicken you have from making baked chicken breast, air fryer chicken breast, or chicken drumsticks.
Can you use frozen cauliflower?
Yes! You can roast it right from frozen.
Chicken And Cauliflower Casserole Storage Instructions
Can you make it ahead?
Yes, this low carb chicken and cauliflower casserole stores very well, so you can definitely make it ahead. You could also prep a few components, so that all you need to do is assemble and bake when you’re ready to make it.
- Cook chicken – I like to make shredded chicken in my Instant Pot.
- Roast cauliflower.
- Mix pesto cream sauce.
How to store keto cauliflower and chicken casserole
Store this chicken breast cauliflower casserole in the refrigerator for 3-4 days.
Can you freeze loaded chicken cauliflower casserole?
Yes, you can also freeze this casserole. Store in a freezer-safe container for 2-3 months. Let it thaw overnight in the refrigerator before reheating.
You can also easily make an extra batch to have on hand for quick dinners. Line your pan with foil and leaving plenty around the sides, then freeze the casserole in the pan with the foil. Once it’s solid, lift it out using the foil edges, wrap on all sides with more foil, and vacuum seal. (I like this vacuum sealer). Since this method retains the shape of the pan, it will fit right back into it in its frozen state. Then just uncover and reheat in the oven.
How to reheat creamy pesto chicken casserole
Reheat the keto chicken cauliflower casserole in the microwave or a 350 degree F oven until heated through.
More Keto Casserole Recipes
If you like this healthy pesto chicken casserole, you might also like some of these other low carb keto casserole recipes:
- Chicken Divan – A chicken, broccoli, and cheese casserole smothered in a creamy sauce.
- Chicken Cordon Bleu Casserole – Like the classic dish, but in casserole form!
- Keto Pizza Casserole – It’s the easiest way to make pizza…no crust needed!
- Keto Mexican Casserole – A family favorite, everyone loves this one! Made with simple ingredients and topped with your favorite taco toppings.
- Healthy Eggplant Parmesan – Cheese + veggies, what’s not to love?! This healthy eggplant parm is made with simple ingredients.
- Keto Philly Cheesesteak – This easy casserole takes less than 30 minutes and has all the flavors of cheesesteaks.
- Buffalo Chicken Spaghetti Squash Casserole – Just 6 ingredients to make this healthy, comforting meal.
Tools To Make Chicken And Cauliflower Casserole
Tap the links below to see the items used to make this recipe.
- 9×13 Baking Dish with Cover – This casserole dish can be used for baking, storage, and taking on-the-go.
Pesto Chicken Casserole
Pesto Chicken Bake with Cauliflower (Low Carb, Gluten-free)
This keto chicken cauliflower casserole with pesto needs just 6 common ingredients and 10 minutes prep time, and it's loaded with veggies, protein, and cheese.
Go Ad-FreeRecipe Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 400 degrees F (204 degrees C). Lightly grease a 9x13 in (23x33 cm) casserole dish. (You can line with foil or parchment paper if desired. I used a stoneware dish so it wasn't necessary.)
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Toss the cauliflower with olive oil. Sprinkle lightly with sea salt and black pepper. Roast for 15-20 minutes, stirring halfway through, until crisp-tender.
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Reduce oven temperature to 350 degrees F (177 degrees C).
- Mix the shredded chicken and half of the shredded mozzarella into the pan with the cauliflower.
- Stir together the basil pesto and cream. Pour evenly over the casserole, and mix until everything is coated evenly. Sprinkle remaining shredded mozzarella cheese on top.
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Return the casserole to the oven. Bake for 10-15 minutes, until the cheese is melted and bubbly. Garnish with fresh basil ribbons if desired.
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Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
You can also use cubed cooked chicken instead of shredded, if you prefer.
Serving size: 2 cups
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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53 Comments
DebbyC
0LOVE, LOVE, LOVE THIS!!!! So easy and SUPER YUMMY! I will make it again and invite guests over! Thank you, Maya!!
Jen
0This is a GREAT base recipe. As written, it was a little bland for us. Definitely add a good amount of salt and pepper. We added some Bomba sauce that we get from Trader Joes to spice it up and that just put it over the top. Easy & Delish!
Whitney
0This was super good. It satisfies any craving for pesto pasta. I added a little more of the pesto sauce and mozzarella, and some red pepper flakes. The pesto sauce takes a little extra time but is 100% worth it over the store-bought alternative. I might add browned mushrooms next time, but it was so delicious as is.
Brenda
0Making this tonight! Debating… What would you substitute for the mozzarella? Cheddar or feta? Thanks!
Wholesome Yum D
0Hi Brenda, I think either of these cheeses would work for you.
Kacy
0We decided on a bit of a whim to start eating keto yesterday. We had not gone shopping or done any meal prepping over the weekend but I threw this together last night with some Costco rotisserie chicken and it was a hit! Thanks!
Rebecca
0This was an awesome recipe, thank you! The cauliflower turned out so yummy in this dish. I added chopped artichokes and some olives but followed everything else exactly. Delicious!
Helen
0I made this for a couple of keto eaters, including myself, at a potluck celebration. It was a big hit with the whole crowd! I made a double recipe and it was all gone. The herbaceousness of the homemade pesto (also from Wholesome Yum) makes it special. Will definitely make it again! I think I might add mushrooms next time. Yum!!
Jenn
0I actually did this kinda weird I layered it with frozen veggies, shredded chicken, cheese, then poured over some of the cream/pesto mix with diced up sun-dried tomatoes. Repeated his one more time ending with cheese and baked. This was a really good basis for what I eventually did!
Beverly Moulton
0Really good!!
Tara
0Wow this is really good!! It’s super easy and very flavorful.
Cheryl
0This was absolutely delicious!!! Really easy to make too. The ingredients lent to a wonderful mouth feel and explosion of flavour. I did add more salt and pepper than what was recommended. Other than that I stuck to the recipe. Big hit with hubby too. Nice to have another alternative to my other cauliflower recipes.
Thank you so much for posting this recipe
Cheryl
Michele Faux
0I bought a jar of Basil Pesto.
Wonder if 3/4 cup is going to be overpowering in this recipe. Should I mix it with mayo?
Wholesome Yum M
0Hi Michele, This recipe calls for 3/4 cup basil pesto. There isn’t any reason to cut it with mayo unless you don’t care for the pesto flavors.
Debbie
0OMG – SO GOOD!! Easy to fix, flavor is amazing!! I had a bag of precooked cut up chicken so it made it even easier! I am from WI and a true cheesehead, so I added MORE mozzerella!
Kudos to the inventor and thank you tons!! This is now in my recipe box! (But so simple I don’t think I’ll need to look at it again!!)
Christine Byers
0Another great recipe. My 1 year old grand-daughter (Rosie) approves! As does the rest of my family.
Pamela Kritikos
0Love your site, best I’ve found for keto recipes. I made this chicken dish yesterday and tweaked it to my tastes… the cooked chicken I sautéed in chicken stock and got a really good caramel color. The little bit of broth left over I incorporated into the the pesto/cream mix. I used more heavy whipping cream than you suggest with the pesto, about 3/4 cup. A 1/2 teaspoon of garlic salt and a sprinkle of onion powder over the roasted veggies is an option I enjoy. Then, I covered the whole dish in mozzarella, then added some shredded parmesan cheese on top. I baked it as you suggested and it came out beautifully. Tasty fresh, better as leftovers! Certainly a win!
Danene
0This was super easy to make and was delicious! Saving as a favorite!
Cristina
0This sounds delicious and I will shop today so that I can make it tomorrow!
Shelley
0I totally feel ya on how you created this recipe – some of my best ideas happen when I just throw together random ingredients that need finished out of my fridge lol! This is so darn simple and easy, but loaded with great flavor (I LOVE pesto!) and nutrition (hurray, cauliflower)!
Bintu
0Always looking for new keto dishes to try and this is absolutely divine! Love that it is so easy to prepare too!
Beth
0So delicious and yummy! My husband is going to love this recipe!
Laura
0Very good recipe, family really likes it. Easy to follow. Will make again and add sun dried tomatoes for extra flavor.
Kelly Burgess
0Amazing! We’ve cooked this recipe twice – once w broccoli and once w cauliflower. So very good! Cauliflower was the best if you are debating vegetable. We also made 1.5 of the recipe of sauce as we didn’t want it to be too dry. Thank you so much!
Jessica
0Delicious! I have already made it a few times!!
Wholesome Yum A
0So yummy! Tried it tonight with some frozen cubed chicken I had on hand. I’m not usually a huge fan of cauliflower, and I loved the combination of flavors. Thanks!
Jill
0Hello! Can I use milk or almond milk instead of heavy cream?
Wholesome Yum L
0Hi Jill! I haven’t tried that but I think it would be fine. Let me know how it turns out.
Sarah
0Hi, this says 1 pound of chicken packed tight to measure. Is that right? I’m making this recipe tonight.
Maya | Wholesome Yum
0Hi Sarah, Sorry about the confusion, is just 1 pound. I clarified the recipe card.
Georgia
0Can’t find pesto in July.
Wholesome Yum
0Hi Georgia, you can easily make some yourself with this pesto recipe!
Devon
0This was delicious! I will definitely be making it again and again. I made the pesto fresh. So good!
Dawn Isbell
0I made this and Love it!
thank you!
Maya | Wholesome Yum
0I am so happy to hear that, Dawn! Have a great day!
Jill
0This looks delicious, but I don’t like cauliflower. Could I substitute broccoli?
Maya | Wholesome Yum
0Thank you, Jill! Sure, you can substitute broccoli!
Rolanda Louise Coleman
0The recipes look very good. However it is very difficult trying to get the actual recipe on how to make it.
Maya | Wholesome Yum
0Thank you, Rolanda. The recipe is right on the recipe card above.
Carolyn
0I want to try this and have all the ingredients but the pesto. Is there anything I could substitute for the pesto? Thank you!
Maya | Wholesome Yum
0Hi Carolyn, You can use any sauce you like, such as alfredo or marinara.
Melinda
0Amazingly yummy recipe! A hit with the whole family!
Maya | Wholesome Yum
0Thank you, Melinda!
Claudinia
0Could I make this with uncooked chicken, cubed?
Maya | Wholesome Yum
0Hi Claudinia, You’d want to cook the chicken first.
Lisa
0This was fantastic and easy to make. My daughter and I really enjoyed it. Thanks for a great recipe!
Maya | Wholesome Yum
0Thank you, Lisa! I’m glad you both enjoyed it!
Becky
0Hey Rosi, I find as long as I use a coconut product that is NOT extra virgin, the coconut flavor diminishes greatly. I use coconut butter for tons of sugarless candy making, soups etc with virtually no coconut flavor. I use the Daiya ‘cheese’ shreds and find they give a wonderful cheesy fat and quality to products; possibly along with a couple T of nutritional yeast and BAM! You have a delicious nutritious healthful hypoallergenic dish! I do cut back on the amount of mozzarella called for sometimes as it is so much, and how much fat do we really need to add? 😉 Still imparts a wonderful satisfying quality.
Maya | Wholesome Yum
0Thank you for the tips, Becky!
Rosi Fowler
0I want to make this but need to avoid dairy for a short period. If I use coconut cream will the flavor be noticeable in this recipe? Thanks.
Maya | Wholesome Yum
0Hi Rosi, Coconut cream should work fine. But, the recipe also has mozzarella and pesto, both of which have dairy. Are you avoiding all dairy, or just milk and cream?
Maya | Wholesome Yum
0Thank you, Adriana! Hope you’ll like it!
Adriana
0This sounds delicious! Looking forward to making this. Thank you!