Basil Pesto Chicken Casserole Recipes

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PESTO CHICKEN PENNE CASSEROLE



Pesto Chicken Penne Casserole image

Creamy, flavorful and so easy to fix. This meal-in-one will wow family and friends. Makes a lot, so freeze some or halve the recipe.

Provided by Lindalou

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h15m

Yield 12

Number Of Ingredients 11

½ cup seasoned bread crumbs
½ cup grated Parmesan cheese
1 tablespoon olive oil
1 (16 ounce) box penne pasta
6 cups cubed cooked chicken
4 cups shredded Italian cheese blend
3 cups fresh baby spinach
1 (15 ounce) can crushed tomatoes
1 (15 ounce) jar Alfredo sauce
1 (15 ounce) jar pesto sauce
1 ½ cups milk

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.

Nutrition Facts : Calories 760.2 calories, Carbohydrate 40.7 g, Cholesterol 114.1 mg, Fat 47.2 g, Fiber 3.4 g, Protein 45.4 g, SaturatedFat 18.2 g, Sodium 1209.9 mg, Sugar 4.2 g

BAKED BASIL PESTO CHICKEN RECIPE



Baked Basil Pesto Chicken Recipe image

An easy baked basil pesto chicken recipe in just 25 minutes! Aromatic pesto, sweet tomatoes, and gooey mozzarella make pesto chicken breast juicy and flavorful.

Provided by Maya Krampf

Categories     Main Course

Time 25m

Number Of Ingredients 7

4 medium Chicken breasts
1/2 tsp Sea salt
1/4 tsp Black pepper
1/2 cup Basil pesto
4 oz Fresh mozzarella cheese
2 medium Roma tomatoes ((sliced thinly))
1/2 cup Fresh basil ((cut into ribbons))

Steps:

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

Nutrition Facts : Calories 383 kcal, Carbohydrate 4 g, Protein 49.8 g, Fat 26.9 g, SaturatedFat 3.7 g, Cholesterol 22.4 mg, Sodium 470.1 mg, Fiber 1.5 g, Sugar 1.4 g, ServingSize 1 serving

CREAMY PESTO-CHICKEN CASSEROLE



Creamy Pesto-Chicken Casserole image

Turn store-bought pesto, pasta sauce and grilled chicken breast strips into a comforting casserole.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 7

2 cups uncooked radiatore (nugget) pasta (6 ounces)
1/2 cup chopped drained roasted red bell peppers (from 7-ounce jar)
1/3 cup basil pesto
1/4 cup fat-free (skim) milk
1 container (10 ounces) refrigerated reduced-fat Alfredo sauce
2 packages (6 ounces each) refrigerated grilled chicken breast strips, chopped
1/4 cup shredded Parmesan cheese (1 ounce)

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.

Nutrition Facts : Calories 520, Carbohydrate 43 g, Cholesterol 110 mg, Fiber 2 g, Protein 42 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 720 mg

BASIL PESTO CHICKEN CASSEROLE



Basil Pesto Chicken Casserole image

I had a ton of fresh pesto, chicken...just waiting for a new recipe! The amounts are approximate as I just made this up!

Provided by Thea

Categories     Chicken Breast

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

4 chicken breasts, boneless, skinless (pounded about 1/4 inch thick)
1 cup pesto sauce (i use Flat Iron Steaks With Lemon-Basil Pesto for my pesto sauce)
1 large tomatoes, seeded divided in fourths
1 (8 ounce) package mushrooms, cleaned, sliced divided in fourths
1 cup mozzarella cheese, shredded, divided in fourths (or more)
2 teaspoons italian seasoning, divided in fourths
1 pinch red pepper flakes, divided in fourths
1 onion, sliced, quartered, divided in fourths
1 (15 ounce) jar spicy red pepper pasta sauce (I use Classico)
corkscrew macaroni, cooked according to directions

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!

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

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

BASIL AND PESTO HASSELBACK CHICKEN RECIPE BY TASTY



Basil And Pesto Hasselback Chicken Recipe by Tasty image

Here's what you need: chicken breasts, red pesto, fresh basil, mozzarella cheese

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 4

4 chicken breasts
2 tablespoons red pesto
1 handful fresh basil, roughly chopped
½ cup mozzarella cheese

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!

Nutrition Facts : Calories 329 calories, Carbohydrate 2 grams, Fat 11 grams, Fiber 0 grams, Protein 51 grams, Sugar 1 gram

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