Name: Pesto Chicken Casserole with Feta Cheese and Olives
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
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

MommaBean3

Allstar

02/26/2019

Thank you for such a great recipe! The only thing I would change would be to use a little less of the heavy cream and pesto mixture. I made the recipe as is and it was a huge hit!

2 Ratings

5 star values: 2
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

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MommaBean3

Allstar

02/26/2019

Thank you for such a great recipe! The only thing I would change would be to use a little less of the heavy cream and pesto mixture. I made the recipe as is and it was a huge hit!

Paula Glidden

03/24/2020

I always add garlic. Used chicken tenders, marinated, from another recipe, cut sauce ingredients in half for 2 of us. Quite good.

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Pesto Chicken Casserole with Feta Cheese and Olives

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