Caprese Chicken Casserole with Pesto

I decided to combine two of my favorite things: casserole and caprese salad. I wasn't sure how this casserole was going to turn out because it was a little on-the-fly. However, I was pleasantly surprised and it was great! This is a really easy dish to make, and it is unique enough to intrigue any guests you invite for dinner. Enjoy!

Prep Time:
10 mins
Cook Time:
1 hrs 20 mins
Total Time:
1 hrs 30 mins
6 servings



  • 3 (4 ounce) boneless, skinless chicken thighs

  • 2 tablespoons salted butter

  • 1 tablespoon olive oil

  • ½ medium onion, diced

  • 1 clove garlic, minced

  • 2 ½ tablespoons gluten-free all-purpose flour

  • 2 ½ cups chicken stock

  • 1 (8 ounce) package fresh mozzarella cheese, cubed

  • 1 (14.5 ounce) can diced tomatoes, drained

  • 1 ½ cups quick-cooking brown rice

  • salt and ground black pepper to taste

  • ¼ cup chopped fresh basil

Pesto Sauce:

  • cup chopped fresh basil

  • 1 tablespoon pine nuts

  • ¼ teaspoon salt

  • teaspoon ground black pepper

  • 1 clove garlic, halved

  • ¼ cup olive oil


  1. Place chicken thighs in a large pot and pour in water to cover. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and shred with 2 forks.

  2. Heat butter and olive oil in a skillet over medium heat. Add onions and saute until tender, about 5 minutes. Add garlic and saute an additional 2 minutes. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, being careful not to burn, 2 to 3 minutes. Whisk in chicken stock, 1/2 cup at a time.

  3. Preheat the oven to 350 degrees F (175 degrees C).

  4. Add shredded chicken and mozzarella cheese to the onions; stir until well incorporated. Add diced tomatoes and simmer for 5 minutes. Add rice and simmer for 10 minutes. Season with salt and pepper. Stir in 1/4 cup chopped basil. Spoon mixture into a 9-inch square baking dish.

  5. Bake in the preheated oven until hot and bubbly, 30 to 35 minutes.

  6. While the casserole is baking, combine basil, pine nuts, salt, pepper, and garlic for pesto sauce in a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until mixture is smooth.

  7. Remove casserole from the oven and top with pesto sauce.

Nutrition Facts (per serving)

438 Calories
29g Fat
24g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 438
% Daily Value *
Total Fat 29g 37%
Saturated Fat 11g 54%
Cholesterol 75mg 25%
Sodium 606mg 26%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 20g
Vitamin C 7mg 37%
Calcium 273mg 21%
Iron 3mg 17%
Potassium 222mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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