This Easy Mozzarella & Pesto Chicken Casserole has only 5 ingredients and mixes up in 5 minutes. It is a great weeknight dinner. I used chicken I had cooked, cubed, and frozen and no one could even tell.
Easy Mozzarella & Pesto Chicken Casserole – Low Carb, Grain Free, THM S, Gluten Free, Keto
I used a classic basil pesto in this recipe but you can use any variety of pesto. I want to try it with sun-dried tomato pesto next time I make it.
Tips for Pesto Chicken Casserole
You’ll see in the ingredients that I have a range of measurements for the heavy cream. If you use the lesser amount the sauce will be thick. For a thinner sauce to put over veggies use the whole amount.
How to make Casseroles Fast
Aren’t easy dinners the best? Since I used frozen cooked chicken for this (I thawed it first) the prep time was really only 5 minutes. I served this over zucchini noodles for dinner and had it over spinach the next day for lunch.
I hope you enjoy my Easy Mozzarella & Pesto Chicken Casserole!
And then come back and try these other chicken casseroles:
Jalapeno Popper Chicken Casserole
I had leftovers for lunch the next day over spinach – delicious! I can’t decide if I liked this better over zoodles or spinach. I want to try over mashed cauliflower next time.
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Ingredients
- 1/4 cup pesto
- 8 oz cream cheese softened
- 1/4-1/2 cup heavy cream
- 8 oz mozzarella cubed
- 2 lb cooked cubed chicken breasts (I weighed this after cooking)
- 8 oz mozzarella shredded
Instructions
- Preheat oven to 400. Spray a large casserole dish with cooking spray.
- Combine the first three ingredients and mix until smooth in a large bowl. Add the chicken and cubed mozzarella. Transfer to the casserole dish. Sprinkle the shredded mozzarella on top.
- Bake for 25-30 minutes. Serve with zoodles, spinach, or mashed cauliflower.
Notes
Nutrition
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Kim says
Is the 8 oz mozzarella suppose to be a block cheese or the soft mozzarella real cheese?
Taryn says
I typically used the block but fresh mozzarella is great in this too.
Kathleen Macdonald says
This is amazing! I used Jasmine rice as suggested, maybe 2.5 cups of broth and covered tightly for 50 minutes. I also added a can of canned Italian style tomatoes (drained) and about 2/3 cup of Grana Pandana pesto because that what I had on hand.
Took out of oven, rice wasn’t quite done, so left uncovered to cook for 10 minutes. Then topped with 2 sliced fresh mozzarella balls. Baked for 10 then put on the broiler for a few minutes to brown up.
Topped with fresh basil and took pictures, it was
So beautiful! Wish I could post the pics!
AMAZING!!!!!! Thanks for this keeper of a recipe!
Taryn says
Are you commenting on the right blog? lol. This doesn’t call for rice.
Jess says
Do you have a suggestion for what to use instead of cream cheese? I always want to make these types of casseroles but my husband doesn’t like cream cheese and can taste it no matter what I do. Thanks in advance!
Taryn says
Cottage cheese, ricotta, or mascarpone should work.
Melodie Angerer says
How many servings is it? And thank you for posting this looks yummy 🙂
Taryn says
Servings are listed at the top of the recipe card. It can be a little hard to find. This has 8.
Jo says
How much longer would you have to cook the dish in the oven if the chicken isn’t pre-cooked?
Taryn says
Using raw chicken will make the sauce watery. I would suggest cooking the chicken for 20 minutes (cut into bite-sized pieces) then draining the liquid and adding the other ingredients. Cook again until the cheese melts. Temp the chicken to be sure it is 160.
Kelsey says
So how many chicken breasts would you cook to begin with?
Taryn says
The size of chicken breasts varies a lot. Start with 2.5 to 3 pounds raw. Lately, the chicken breasts at my grocery store are humongous. That could be only 3-4 pieces.
Kelsey says
Great, thank you
Carrie K says
This looks delicious. What size casserole dish?
Taryn says
It’s about 9 x 13. You can really use any medium to large sized casserole for this recipe.
Sharon says
Seriously amazing! I halved the recipe & left out the mozzarella cause I had none & used whipped chive cream cheese. Sauteed my zuuchini noodles with a bit of coconut oil & then halfway through added the sauce instead of cooking in oven. Added cubed chicken last just to heat. Rich, creamy & soooo delish! Using leftover sauce tomorrow over spinach.
Shelley says
This is good enough to serve to company! Loved it!
Kendray says
Are you sure the nutrition facts are right? I input them into MFP and got drastically different numbers. I understand there will be variations based on using different brands, but mine is waaaaaay different.
Taryn says
I just double checked and you are correct. I’ll update the post later. It turned out that my original calculations had 8 oz of cream cheese as 30 calories. There was an error in MFP. I do always recommend my readers checking the nutrition facts if their diet depends on them. I do not personally use them but try to provide them as a courtesy. Thanks for letting me know 🙂
Stephanie Johnson says
So what were your results?
Taryn says
The current nutrition should be correct. I did update this 🙂
Venessa says
This was DIVINE! I topped with crispy bacon crumbles!
Joanna says
So good!!