Basil Pesto Chicken Casserole Food

PESTO CHICKEN PENNE CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine the bread crumbs, Parmesan cheese, and olive oil in a small bowl until evenly moistened; set aside.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Meanwhile, combine the chicken in a bowl with the Italian cheese blend, spinach, tomatoes, alfredo sauce, pesto sauce, and milk. Stir in the pasta once done, and scoop into the prepared baking dish. Top with the bread crumb mixture.
• Bake in the preheated oven until bubbly and golden brown on top, 40 to 45 minutes.

BAKED BASIL PESTO CHICKEN RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C).

CREAMY PESTO-CHICKEN CASSEROLE

Steps:

• Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray.
• Cook pasta 9 minutes as directed on package. Return to saucepan. Stir in remaining ingredients except cheese. Spoon into baking dish.
• Cover with aluminum foil and bake 35 minutes. Sprinkle with cheese.

PESTO CHICKEN STEW WITH CHEESY DUMPLINGS

Steps:

• Heat the oil in a large casserole dish. Brown the chicken until golden on all sides - you might have to do this in batches - remove the chicken from the pan as you go and set aside.
• Add the lardons to the pan and sizzle for a few mins, then add the onion, celery and leeks, and cook over a medium heat for 8-10 mins until the vegetables have softened. Stir in the flour, season and cook for a further 2 mins.
• Gradually stir in the wine and allow it to bubble away, then stir in the stock. Return the chicken to the pan with the bay leaves and cover with a lid. Reduce the heat and simmer gently for 1½ hrs or until the chicken is tender. The stew can now be cooled and frozen if you're making ahead. Just defrost thoroughly, then gently warm through back in the pan before continuing.
• Heat oven to 200C/180C fan/gas 6. Add the peas, sundried tomatoes, pesto and basil to the stew. To make the dumplings, rub the butter into the flour until it resembles fine breadcrumbs. Mix in the grated cheese and add 150ml water, mixing with a cutlery knife to bring the crumbs together to form a light and sticky dough. Break off walnut-sized lumps and shape into small balls. Roll the tops of the dumplings in the pine nuts so a few stick to the outside, then place the dumplings on top of the stew and scatter with any remaining nuts. Put the dish in the oven and bake for 25 mins until the dumplings are golden brown and cooked through. Serve with mashed potato and extra veg if you like.

BASIL PESTO CHICKEN CASSEROLE

Steps:

• spray a small 11x7 in pan with pam -- preheat oven to 350 degrees.
• spread 1/4 cup of pesto sauce all over each chicken breast, add tomato, mushrooms, cheese, italian seasoning, sprinkle of red pepper flakes and onion. Roll each chicken breast and secure with toothpicks. Place chicken in pan and cover with pasta sauce -- cover with foil and bake until juices run clear -- about 30-45 minutes depending on the size of your chicken breast -- bake another 5 mins with the foil removed -- may sprinkle with parmesean cheese. Serve over hot pasta with a salad and crusty french bread -- Enjoy!

BASIL AND PESTO HASSELBACK CHICKEN RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Slice into the chicken several times, about 1 cm (½ inch) apart, but only cut about 85% of the way through, leaving the bottom intact.
• Cook the red pesto and basil on a medium heat until the basil is just wilted.
• Sprinkle over the mozzarella and stir until melted.
• Allow to cool to the touch, and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
• Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
• Enjoy!

CAPRESE CHICKEN CASSEROLE WITH PESTO

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.