Dinner

Pesto Chicken Casserole

6 Servings

Prep time: 20 minutes | Cook time: 30 minutes

Kid-Friendly

Diet Style

GF
KF
LC
SC

Tools You'll Need

  • Measuring cups
  • Measuring spoons
  • Chef's knife
  • Skillet
  • Mixing bowl
  • Cutting board
  • 9x13" baking pan

Ingredients

  • 2 lbs. boneless skinless chicken breasts, cut into bite size pieces
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 1/3 cup pesto sauce (recipe below or store bought)
  • 1 cup low-fat milk
  • ½ cup Greek Kalamáta olives, pitted
  • ½ cup feta cheese, crumbled
  • 1 garlic clove, finely chopped
  • Cooking spray for casserole dish
  • ¼ cup freshly grated parmesan cheese
  • FOR HOMEMADE PESTO
  • 2 cups fresh basil leaves, packed
  • 2 cloves garlic, roughly chopped
  • ¼ cup pine nuts
  • 2/3 cup extra-virgin olive oil
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • ½ cup freshly grated parmesan cheese

Directions

  1. Preheat oven

    Preheat the oven to 400°.

  2. Prepare skillet and chicken

    Warm olive oil in a large skillet over medium heat. As the oil is heating up, season your chicken with salt and pepper.

  3. Sauté chicken

    Once the oil is hot, add chicken and cook until the chicken is golden brown. You may need to cook in batches depending on the size of your pan.

  4. Prepare pesto sauce

    While the chicken is cooking, prepare your sauce by combining basil, garlic, and pine nuts in a blender or food processor and pulsing until coarsely chopped. With the motor running, slowly stream in the olive oil until fully incorporated and smooth. Transfer to a mixing bowl, and using a wooden spoon or rubber spatula, mix in cheese.

  5. Combine sauce and cream

    In a large mixing bowl combine the pesto and the heavy cream. Set aside until the chicken is finished cooking.

  6. Combine all ingredients

    Once the chicken is cooked, add it into your pesto along with olives, feta cheese, and garlic. Using a rubber spatula, fold in all ingredients to combine well.

  7. Bake casserole for 25–30 minutes

    Spray a 9x13" baking dish with cooking spray. Scoop the casserole into the dish and top with grated parmesan cheese, then bake for 25–30 minutes until bubbly and lightly browned.

  8. Enjoy

    Serve this dish immediately so you can enjoy fresh flavors and melted cheese!

Chef Gary in YMCA chef uniform

Chef's Note:

If you don’t have time to sauté chicken, rotisserie chicken from your local grocery store works just as well. You can prepare it a couple of days in advance, or the casserole will keep for up to 5 days in an airtight container in your fridge. For an extra creamy sauce, substitute heavy cream or half-and-half for milk. This is a great dish to mix into rice, as well!

Nutrition Info

Per Each Serving

  • Calories

    385

  • Fat

    22g

  • Protein

    44g

  • Saturated Fat

    6g

  • Total Carbs

    5g

  • Fiber

    1g

  • Sugar

    3g

  • Sodium

    421mg

  • Cholesterol

    129mg