Caprese Chicken Casserole with Pesto

Fresh mozzarella, diced tomatoes, and basil take center stage in this chicken caprese casserole that's easy to make and sure to intrigue all of your dinner guests!

• Preparation Time: 10 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 30 mins
• Calories: 438 Calories

Ingredients

• 1 clove garlic, minced
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 tablespoon pine nuts
• 2 tablespoons salted butter
• 3 (4 ounce) boneless, skinless chicken thighs
• 1 (8 ounce) package fresh mozzarella cheese, cubed
• 1 clove garlic, halved
• 0.25 teaspoon salt
• 0.125 teaspoon ground black pepper
• 0.25 cup olive oil
• 0.25 cup chopped fresh basil
• 0.5 medium onion, diced
• 2.5 cups chicken stock
• 2.5 tablespoons gluten-free all-purpose flour
• 1.5 cups quick-cooking brown rice
• 0.66666668653488 cup chopped fresh basil

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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.

Step 7

Remove casserole from the oven and top with pesto sauce.