Pesto Chicken Casserole With Feta Cheese And Olives
Cook until chicken thighs are thoroughly cooked (165f internal temp at thickest part of thigh).
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 | Boneless Skinless Chicken Thigh Casserole Recipes¾ pound skinless, boneless chicken thighs, cut into cubes¾ pound skinless, boneless chicken breasts, cut into cubessalt and ground black pepper to taste3 tablespoons butter, or as needed1 (8 ounce) package feta cheese, diced8 tablespoons pitted Kalamata olives1 clove garlic, minced1 ⅔ cups heavy cream1 (3.5 ounce) jar pestoDirectionsPreheat 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 | Boneless Skinless Chicken Thigh Casserole Recipesprep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
6
Yield:
6 servings
TAG : Pesto Chicken Casserole With Feta Cheese And OlivesMeat and Poultry Recipes, Chicken, Chicken Thigh Recipes,
