Pesto Chicken Casserole with Feta Cheese and Olives (from dietdoctor.com)

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Pesto Chicken Casserole with Feta Cheese and Olives (from dietdoctor.com)

4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 459.0

Total Fat: 37.1 g
Cholesterol: 146.8 mg
Sodium: 907.7 mg
Total Carbs: 4.7 g
Dietary Fiber: 0.4 g
Protein: 25.1 g

View full nutritional breakdown of Pesto Chicken Casserole with Feta Cheese and Olives (from dietdoctor.com) calories by ingredient

Introduction

This recipe is from the Diet Doctor. It is not my own. I add them to here for tracking purposes.

This recipe is from the Diet Doctor. It is not my own. I add them to here for tracking purposes.

Minutes to Prepare: 15

Minutes to Cook: 30

Number of Servings: 4

Ingredients

12 ounces Chicken Breast

2 tbs of Green Pesto

3/4 cup, fluid Heavy Whipping Cream

4 oz Feta Cheese

.5 clove Garlic

1 tbsp Butter, salted (for cooking)

.5 tsp Salt

0.25 tsp Black Pepper

4 TBS pitted black olives

1.5 cup Spinach, fresh

1 tbsp Olive Oil (for cooking)

Tips

I'm not an Olive fan... so I leave those out..

Directions

Instructions
Instructions are for 4 servings. Please modify as needed.

1 - Preheat the oven to 400°F (200°C).
2 - Cut the chicken thighs or breasts into pieces. Season with salt and pepper and fry in butter until golden brown.
3 - Mix pesto and heavy cream in a bowl.
4 - Place the fried chicken pieces in a baking dish together with olives, feta cheese and garlic. Add the pesto.
5 - Bake in oven for 20-30 minutes, until the dish turns bubbly and light brown around the edges.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user BRATBLACK.