Keto Pesto Chicken Cauliflower Casserole

Keto Pesto Chicken Cauliflower Casserole is a healthy, flavorful, and low-carb meal for any night of the week. Furthermore, this casserole is made using riced Cauliflower, Spinach Walnut Pesto, cheese, Coconut Cream, and diced, chicken breasts. What more could you want? Finally, if you’re looking for a meal that you can prep in advance and enjoy, guilt-free, this is it!

Keto Pesto Chicken Cauliflower Casserole Ingredients

• Cauliflower, Riced
• Texas Olive Oil
• Shredded or Diced Chicken Breasts (I used Soule’s Kitchen from Costco)
• Spinach Walnut Pesto
• Coconut Cream
• Shredded, Mozzarella Cheese
• Salt and Pepper

Preparing the Cauliflower Rice

1. First, in a microwave-safe bowl, steam the riced Cauliflower until just thawed.
2. Next, pour the thawed, riced Cauliflower into a colander and rinse with cold water.
3. Then, place a kitchen towel over the rinsed, riced Cauliflower, and press down until most of the liquid is drained out.
4. Finally, pour it into a casserole dish and set it aside.

Steam the Cauliflower Rice

Strain and Rinse the Steamed Cauliflower Rice

Press the Liquid Out

Pour the Cauliflower Rice Into a Casserole Dish; Set Aside

Roasting the Riced Cauliflower

1. First, preheat the oven to 400 degrees Fahrenheit.
2. Next, lightly spray a casserole dish with Avocado Oil.
3. Then, toss the riced Cauliflower with olive oil.
4. Next, sprinkle with salt and pepper to taste.
5. Finally, roast the Cauliflower for 15 minutes, or until crisp and tender.

Season the Thawed, Riced Cauliflower

Roast the Cauliflower Rice

Preparing and Baking the Low-Carb Casserole

1. First, reduce the oven temperature to 375 degrees Fahrenheit.
2. Next, layer half of the cheese and chicken in the bottom of the casserole dish with the roasted Cauliflower rice.
3. Then, in a liquid measuring cup, combine the coconut cream and pesto.
4. Next, pour the pesto mixture over the top of the chicken, cheese, and riced Cauliflower.
5. Then, mix everything together and top with the rest of the shredded cheese. Season with salt and pepper.
6. Finally, return the casserole dish to the oven and bake for 15-20 minutes, or until the cheese is bubbly and slightly golden brown. Serve immediately by itself or with a side salad, and enjoy!

The Casserole Layers are Ready for Assembly

Layer the Cheese and Chicken On Top of the Cauliflower Rice

Pour the Pesto Mixture Over the Top

Add the Shredded Cheese and Season with Salt and Pepper

Bake Until Bubbly and Golden Brown

Serve Immediately and Enjoy

Storing the Keto Pesto Chicken Cauliflower Casserole

Keto Pesto Chicken Cauliflower Casserole is an excellent dish to prep ahead and bake before you’re ready to serve your family dinner. However, if you have leftovers that you wish to save, simply store them in an airtight container and in the refrigerator, for up to 3 days. Finally, if you’d like to store the casserole for a longer period of time, place it in an airtight container, in the freezer, for up to 2 months. Enjoy!

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Keto Pesto Chicken Cauliflower Casserole

Yield: 1 Large Casserole Pan

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Keto Pesto Chicken Cauliflower Casserole is a healthy, flavorful, and low-carb meal for any night of the week.

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Ingredients

• 4 c. Cauliflower, Riced
• 1 tbsp. Texas Olive Oil
• 1 lb. Shredded or Diced Chicken Breasts (I used Soule's Kitchen from Costco)
• 3/4 c. Spinach Walnut Pesto
• 1/4 c. Coconut Cream
• 1 c. Shredded, Mozzarella Cheese
• Salt and Pepper to Taste

Instructions

Preparing the Cauliflower Rice

1. First, in a microwave-safe bowl, steam the riced Cauliflower until just thawed.
2. Next, pour the thawed, riced Cauliflower into a colander and rinse with cold water.
3. Then, place a kitchen towel over the rinsed, riced Cauliflower, and press down until most of the liquid is drained out.
4. Finally, pour it into a casserole dish and set it aside.

Roasting the Cauliflower Rice

1. First, preheat the oven to 400 degrees Fahrenheit.
2. Next, lightly spray a casserole dish with Avocado Oil.
3. Then, toss the riced Cauliflower with olive oil.
4. Next, sprinkle with salt and pepper to taste.
5. Finally, roast the Cauliflower for 15 minutes, or until crisp and tender.

Preparing and Baking the Low-Carb Casserole

1. First, reduce the oven temperature to 375 degrees Fahrenheit.
2. Next, layer half of the cheese and chicken in the bottom of the casserole dish with the roasted Cauliflower rice.
3. Then, in a liquid measuring cup, combine the coconut cream and pesto.
4. Next, pour the pesto mixture over the top of the chicken, cheese, and riced Cauliflower.
5. Then, mix everything together and top with the rest of the shredded cheese. Season with salt and pepper.
6. Finally, return the casserole dish to the oven and bake for 15-20 minutes, or until the cheese is bubbly and slightly golden brown. Serve immediately by itself or with a side salad, and enjoy!

Notes

Keto Pesto Chicken Cauliflower Casserole is an excellent dish to prep ahead and bake before you're ready to serve your family dinner. However, if you have leftovers that you wish to save, simply store them in an airtight container and in the refrigerator, for up to 3 days. Finally, if you'd like to store the casserole for a longer period of time, place it in an airtight container, in the freezer, for up to 2 months. Enjoy!

Nutrition Information:

Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 235Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 57mgSodium: 216mgCarbohydrates: 10gFiber: 2gSugar: 7gProtein: 23g