Best 4 Pesto Chicken Casserole With Feta Cheese And Olives Recipes
Pesto chicken casserole with feta cheese and olives is a flavorful and colorful dish that will put a smile on everyone's face. Combining the irresistible combination of creamy pesto, tender chicken, salty feta cheese, and juicy olives, this casserole is a culinary delight. Whether you're looking for a comforting weeknight meal or a special dinner to impress your guests, this recipe has got you covered. So, let's dive in and uncover the best recipe for pesto chicken casserole that will tantalize your taste buds!
Let's cook with our recipes!
PESTO-OLIVE CHICKEN
Give weeknight dining a lift with this hearty, dressed-up chicken entree. You'll find many of the ingredients right in your pantry. -Cristy King, Scott Depot, West Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Flatten chicken slightly. Place in an ungreased 13x9-in. baking dish. Spoon pesto over chicken; top with mushrooms and olives., Bake, uncovered, 15-18 minutes or until a thermometer reads 165°. Sprinkle with cheese; bake 1-2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 490 calories, Fat 29g fat (10g saturated fat), Cholesterol 124mg cholesterol, Sodium 1117mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 3g fiber), Protein 49g protein.
PESTO CHICKEN CASSEROLE WITH FETA CHEESE AND OLIVES
This low-carb casserole is modified from a recipe I found on Diet Doctor.
Provided by MoMosGoGo
Categories Pesto Chicken
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 705.7 calories, Carbohydrate 8.3 g, Cholesterol 208.7 mg, Fat 61.2 g, Fiber 0.8 g, Protein 31.1 g, SaturatedFat 29.3 g, Sodium 1318.4 mg, Sugar 1.6 g
PESTO CHICKEN CASSEROLE WITH FETA CHEESE AND OLIVES
This low-carb casserole is modified from a recipe I found on Diet Doctor.
Provided by MoMosGoGo
Categories Pesto Chicken
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 705.7 calories, Carbohydrate 8.3 g, Cholesterol 208.7 mg, Fat 61.2 g, Fiber 0.8 g, Protein 31.1 g, SaturatedFat 29.3 g, Sodium 1318.4 mg, Sugar 1.6 g
CHICKEN WITH OLIVES AND FETA CHEESE
Steps:
- Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and sauté until brown, about 4 minutes per side. Transfer chicken to plate. Pour off all but 2 tablespoons drippings from skillet.
- Add onion to drippings in skillet. Sauté over medium heat 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano. Return chicken and any accumulated juices to sauce; bring to boil. Reduce heat to medium-low, cover and simmer until chicken is tender and cooked through, about 25 minutes.
- Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve.
Tips:
- For a richer flavor, use sun-dried tomatoes instead of fresh tomatoes.
- If you don't have feta cheese on hand, substitute Parmesan or mozzarella cheese.
- To make the casserole ahead of time, assemble it and bake it according to the recipe instructions. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat it in a 350°F oven until warmed through.
- You can also make individual servings of this casserole in ramekins. Just divide the mixture evenly among the ramekins and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
- Serve the casserole with a side of roasted vegetables, a salad, or crusty bread.
Conclusion:
This pesto chicken casserole is an easy and delicious weeknight meal that the whole family will love. It's packed with flavor from the pesto, chicken, tomatoes, and feta cheese. Plus, it's a great way to use up leftover chicken. So next time you're looking for a quick and easy meal, give this casserole a try. You won't be disappointed!
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