Caprese Chicken Casserole with Pesto

I decided to combine two of my favorite things: casserole and caprese salad. I wasn't sure how this casserole was going to turn out because it was a little on-the-fly. However, I was pleasantly surprised and it was great! This is a really easy dish to make, and it is unique enough to intrigue any guests you invite for dinner. Enjoy!

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

Ingredients

• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 clove garlic, minced
• ¼ cup olive oil
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• ¼ cup chopped fresh basil
• 1 (14.5 ounce) can diced tomatoes, drained
• ⅔ cup chopped fresh basil
• 1 tablespoon pine nuts
• 2 ½ cups chicken stock
• 1 ½ cups quick-cooking brown rice
• ½ medium onion, diced
• 2 tablespoons salted butter
• 3 (4 ounce) boneless, skinless chicken thighs
• 2 ½ tablespoons gluten-free all-purpose flour
• 1 (8 ounce) package fresh mozzarella cheese, cubed
• 1 clove garlic, halved

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.