Pesto Chicken Casserole with Feta Cheese and Olives recipe
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Ingredients
- ¾ pound skinless, boneless chicken thighs, cut into cubes ¾ pound skinless, boneless chicken breasts, cut into cubes salt and ground black pepper to taste 3 tablespoons butter, or as needed 1 (8 ounce) package feta cheese, diced 8 tablespoons pitted Kalamata olives 1 clove garlic, minced 1 ⅔ cups heavy cream 1 (3.5 ounce) jar pesto
Nutrition Info
- 705.7 caloriescarbohydrate: 8.3 gcholesterol: 208.7 mgfat: 61.2 gfiber: 0.8 gprotein: 31.1 gsaturatedFat: 29.3 gservingSize: -sodium: 1318.4 mgsugar: 1.6 gtransFat: : -unsaturatedFat: : -
Directions Pesto Chicken Casserole with Feta Cheese and Olives
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
Season chicken breasts and thighs with salt and pepper.
Melt butter in a large skillet over medium-high heat. Cook chicken in the hot butter until golden brown, 5 to 10 minutes. Transfer to a baking dish. Add feta cheese, olives, and garlic.
Mix heavy cream and pesto together in a bowl. Pour over the chicken mixture.
Bake in the preheated oven, uncovered, until top is golden brown, 20 to 30 minutes.