This tasty recipe hails from Wholesome Yum blog and is an awesome week night dinner option, or prep ahead for a few lunches during the week! CFP member Shannon brought us this dinner recently and we ate the entire pan! If you’re looking for some lower carb options to change things up, this will definitely fit the bill. It’s gluten free, only has 6 ingredients and doesn’t require a ton of prep!
Enjoy!
Pesto Chicken Cauliflower Casserole
Ingredients
- 1 head cauliflower, cut into florets
- 1 tbsp olive oil
- 1 lb shredded chicken (cooked, packed tightly to measure)
- 3/4 c basil pesto
- 1/4 c heavy cream (or coconut cream)
- 1 cup mozzarella cheese (shredded, divided)
- salt & pepper to taste
*For any recipes calling for shredded chicken, I typically cook mine ahead of time in the slow cooker or instant pot & then shred. If you’re pressed for time, you can always buy already cut cauliflower and a rotisserie chicken to pick apart for your shredded chicken.
Directions
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Preheat the oven to 400 degrees.
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Grease a 9×13 casserole dish.
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Add cauliflower and olive oil to dish, sprinkle with sea salt and black pepper and toss to coat.
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Roast cauliflower for 15-20 minutes until crisp-tender.
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Reduce oven temperature to 350 degrees.
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Remove cauliflower from oven and mix in the shredded chicken and half of the shredded mozzarella.
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Stir together the basil pesto and cream and pour evenly over the casserole. Toss until everything is coated evenly. Sprinkle the rest of the shredded mozzarella cheese on top.
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Return the casserole to the oven and bake for 10-15 minutes, until the cheese is melted and bubbly.
**This could also be tasty with a broccoli/cauliflower mixture! Some parmesan could be super delish in this recipe as well. Try it out and let us know what you think!
