Name: Caprese Chicken Casserole with Pesto
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Boneless, skinless chicken thighs - 3 (4 ounce); Salted butter - 2 tablespoons; Olive oil - 1 tablespoon; Onion, diced - ½ medium; Garlic, minced - 1 clove; Gluten-free all-purpose flour - 2 ½ tablespoons; Chicken stock - 2 ½ cups; Fresh mozzarella cheese, cubed - 1 (8 ounce) package; Diced tomatoes, drained - 1 (14.5 ounce) can; Quick-cooking brown rice - 1 ½ cups; Salt and ground black pepper to taste - 1 ½ cups; Chopped fresh basil - ¼ cup; Chopped fresh basil - ⅔ cup; Pine nuts - 1 tablespoon; Salt - ¼ teaspoon; Ground black pepper - ⅛ teaspoon; Garlic, halved - 1 clove; Olive oil - ¼ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Caprese Chicken Casserole with Pesto

1. Boneless, skinless chicken thighs - 3 (4 ounce)

2. Salted butter - 2 tablespoons

3. Olive oil - 1 tablespoon

4. Onion, diced - ½ medium

5. Garlic, minced - 1 clove

6. Gluten-free all-purpose flour - 2 ½ tablespoons

7. Chicken stock - 2 ½ cups

8. Fresh mozzarella cheese, cubed - 1 (8 ounce) package

9. Diced tomatoes, drained - 1 (14.5 ounce) can

10. Quick-cooking brown rice - 1 ½ cups

11. Salt and ground black pepper to taste - 1 ½ cups

12. Chopped fresh basil - ¼ cup

13. Chopped fresh basil - ⅔ cup

14. Pine nuts - 1 tablespoon

15. Salt - ¼ teaspoon

16. Ground black pepper - ⅛ teaspoon

17. Garlic, halved - 1 clove

18. Olive oil - ¼ cup

How to cook deliciously - Caprese Chicken Casserole with Pesto

1. Stage

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. Stage

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. Stage

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

4. Stage

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. Stage

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

6. Stage

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. Stage

Remove casserole from the oven and top with pesto sauce.