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Pesto Chicken Casserole With Feta Cheese And Olives

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Recipe Summary Pesto Chicken Casserole With Feta Cheese And Olives

This low-carb casserole is modified from a recipe I found on Diet Doctor.

Ingredients | Olive And Feta Farsley Reviews

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

Directions

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.

Info | Olive And Feta Farsley Reviews

prep: 20 mins cook: 25 mins total: 45 mins Servings: 6 Yield: 6 servings

TAG : Pesto Chicken Casserole With Feta Cheese And Olives

Meat and Poultry Recipes, Chicken, Chicken Thigh Recipes,

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Olive And Feta Farsley Reviews - Toss over mediumhigh heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry, about 3 minutes.