Creamy Pesto Chicken Potato Casserole

• 1 1/2 cups uncooked diced potatoes
• 1 1/2 cups cooked and shredded chicken
• 1 cup heavy cream
• 1/2 cup store-bought pesto
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup diced red bell pepper
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup breadcrumbs
• 2 tablespoons melted butter
• Fresh basil for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, mix potatoes, chicken, heavy cream, pesto, mozzarella, Parmesan, red bell pepper, onion, garlic, salt, and pepper.
3. 3 Transfer mixture to a greased 9x13 inch baking dish.
4. 4 Combine breadcrumbs and melted butter; sprinkle over the top.
5. 5 Bake for 50 minutes or until the top is golden and potatoes are tender.
6. 6 Garnish with fresh basil before serving.

Equipment

• Baking dish
• Mixing bowl
• Oven

Variations

• Add cooked broccoli florets for extra veggies.
• Substitute sun-dried tomato pesto for a different flavor profile.

Substitutions

• Use almond milk for a lighter option.
• Substitute feta cheese for a tangy twist.

Pairings

• Steamed asparagus
• Cornbread

Nutrition

Tips

• Use leftover roasted chicken to save time.
• For extra creaminess, stir in a tablespoon of cream cheese with the pesto.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until heated through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 45 minutes.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with garlic bread for a hearty meal.

FAQ