Basil Pesto Chicken Casserole Recipe

Ingredients for Basil Pesto Chicken Casserole

• Chicken Breasts
• Pesto Sauce
• Tomatoes
• 8 ounces sliced mushrooms
• Mozzarella Cheese
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup sliced red onion
• 1 (24 ounce) jar pasta sauce
• Corkscrew Macaroni

How to Make Basil Pesto Chicken Casserole

1. Preheat oven to 350°F (175°C). Lightly spray an 11x7 inch baking dish with cooking spray.
2. In a bowl, combine 1/2 cup basil pesto, 1 (14.5 ounce) can diced tomatoes, drained, 8 ounces sliced mushrooms, 1 cup shredded mozzarella cheese, 1 teaspoon Italian seasoning, and 1/4 teaspoon red pepper flakes (optional).
3. Place 4 boneless, skinless chicken breasts (about 1.5 lbs total) between two sheets of plastic wrap. Using a meat mallet, gently pound each chicken breast to 1/4 inch thickness.
4. Spread 1/4 cup of the pesto mixture evenly over each chicken breast. Top with 1/4 cup of sliced red onion.
5. Tightly roll each chicken breast and secure with toothpicks.
6. Place the rolled chicken breasts in the prepared baking dish. Pour 1 (24 ounce) jar of pasta sauce over the chicken.
7. Cover the baking dish with aluminum foil and bake for 30-45 minutes, or until the chicken is cooked through and the juices run clear. Baking time will depend on the thickness of your chicken breasts.
8. Remove the foil and bake for an additional 5 minutes to allow the cheese to brown slightly. Sprinkle with 1/4 cup grated Parmesan cheese (optional).
9. Serve the chicken casserole over hot pasta. Garnish with fresh basil and serve with a side salad and crusty bread.