Keto Pesto Chicken Cauliflower Casserole
Ingredients
-
1
head
Cauliflower (cut into florets)
-
1
tbsp
Olive oil
-
1
lb
Shredded chicken (cooked)
-
¾
cup
Basil pesto
-
¼
cup
Heavy cream (or coconut cream)
-
1
cup
Mozzarella cheese (shredded, divided)
-
to taste
Sea salt
-
to taste
Black pepper
-
to taste
Fresh basil (cut into ribbons for garnish - optional)
Instructions
- Preheat the oven to 400°F (204°C) and lightly grease a 9x13 in casserole dish.
- Toss the cauliflower with olive oil and season with sea salt and black pepper, then roast for 15-20 minutes until crisp-tender.
- Reduce the oven temperature to 350°F (177°C).
- Mix the shredded chicken and half of the mozzarella cheese with the roasted cauliflower in the casserole dish.
- Stir together the basil pesto and cream, then pour evenly over the casserole and mix to coat.
- Sprinkle the remaining mozzarella cheese on top.
- Return the casserole to the oven and bake for 10-15 minutes until the cheese is melted and bubbly. Garnish with fresh basil if desired.
Nutrition Facts (estimated)
Servings
4
Calories
563
Total fat
40.6g
Total carbohydrates
11.8g
Total protein
41.7g
Sodium
mg
Cholesterol
mg
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