PESTO CHICKEN CASSEROLE WITH FETA CHEESE AND OLIVES

Pesto Chicken Casserole with Feta Cheese and Olives image

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

Provided by MoMosGoGo

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 45m

Yield 6

Number Of Ingredients 9

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

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Season chicken breasts and thighs with salt and pepper.
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.
Mix heavy cream and pesto together in a bowl. Pour over the chicken mixture.
Bake in the preheated oven, uncovered, until top is golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 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, Sodium 1318.4 mg, Sugar 1.6 g