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 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
servingSize: -
sodium: 1318.4 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Season chicken breasts and thighs with salt and pepper.

  3. 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.

  4. Mix heavy cream and pesto together in a bowl. Pour over the chicken mixture.

  5. Bake in the preheated oven, uncovered, until top is golden brown, 20 to 30 minutes.

Recipe Yield

6 servings

Recipe Note

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

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