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.
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- 1 head Cauliflower (cut into florets)
- 1 tbsp Olive oil
- 1 lb Shredded chicken (cooked)*
- 3/4 cup Basil pesto
- 1/4 cup Heavy cream (or coconut cream)
- 1 cup Mozzarella cheese (shredded, divided)
- Sea salt
- Black pepper
- Fresh basil (cut into ribbons for garnish - optional)
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.)
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.
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.
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.
You can also use cubed cooked chicken instead of shredded, if you prefer.
Serving size: 2 cups
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