Ingredients for Basil Pesto Chicken Casserole
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
- 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
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup sliced red onion
- 1 (24 ounce) jar pasta sauce
- Corkscrew Macaroni, quantity as desired (for serving)
- cooking spray
- toothpicks
- aluminum foil
- 1/4 cup grated Parmesan cheese (optional)
- fresh basil (for garnish)
- side salad (for serving)
- crusty bread (for serving)
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How to Make Basil Pesto Chicken Casserole
- Preheat oven to 350°F (175°C). Lightly spray an 11x7 inch baking dish with cooking spray.
- 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).
- 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.
- Spread 1/4 cup of the pesto mixture evenly over each chicken breast. Top with 1/4 cup of sliced red onion.
- Tightly roll each chicken breast and secure with toothpicks.
- Place the rolled chicken breasts in the prepared baking dish. Pour 1 (24 ounce) jar of pasta sauce over the chicken.
- 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.
- 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).
- Serve the chicken casserole over hot pasta. Garnish with fresh basil and serve with a side salad and crusty bread.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
52g
Fat
39g
Carbs
6g
