CAPRESE CHICKEN CASSEROLE WITH PESTO

Caprese Chicken Casserole with Pesto image

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!

Provided by Cheesecurdinparadise

Time 1h30m

Yield 6

Number Of Ingredients 18

Ingredients

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
⅔ cup chopped fresh basil
1 tablespoon pine nuts
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 clove garlic, halved
¼ cup olive oil

Steps:

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.
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.
Preheat the oven to 350 degrees F (175 degrees C).
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.
Bake in the preheated oven until hot and bubbly, 30 to 35 minutes.
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.
Remove casserole from the oven and top with pesto sauce.

Nutrition Facts : Calories 438.4 calories, Carbohydrate 24.2 g, Cholesterol 75.2 mg, Fat 28.9 g, Fiber 2.3 g, Protein 20.2 g, SaturatedFat 10.7 g, Sodium 606.1 mg, Sugar 3.3 g