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Pandora’s Spicy Chicken Pesto Casserole

Makes 6 – ½ Cup Servings: Calories: 213 Fat: 13.5 Carbs: 6.5 Protein: 15


  • 1 Large Can Snows White Premium Chicken in Water ( 300 Calories )
  • 1 Can Festival Artichoke Hearts ( 75 Calories )
  • 1 Can Mushrooms ( 60 Calories )
  • ½ Can Diced Jalapenos ( 25 Calories )
  • Knor’s Pesto Mix (45 Calories )
  • ¼ Cup Olive Oil (477 Calories )
  • 6 Pieces Sun Dried Tomatoes in Olive Oil ( 60 Calories )
  • ¾ Cup Part Skin Mozzarella Cheese ( 240 Calories )

Cooking Instructions:

  • Cut artichoke and sun dried tomatoes into small bit size pieces.
  • In a large bowl mix chicken, artichokes, mushrooms, jalapenos and sun dried tomatoes.
  • Add mixture to skillet and warn and brown gently.
  • In small sauce pan mix Knor’s Pesto Mix, ¼ cup Olive Oil (I use the oil from the sun dried tomatoes jar) and ¾ cup of water. Bring pesto sauce to a boil stirring constantly, let simmer for 5 minutes stirring occasionally. Add pesto sauce to skillet and mix into chicken mixture and mix together well.
  • Add entire mixture to small casserole dish and bake in over at 325 degrees for 60 minutes.
  • Top with Mozzarella Cheese and bake until cheese browns on top.
  • Serve warm or cold on top of lettuce for a spice chicken pesto salad.

SoooOOOoo Good! I separate the servings as soon as I make it and put them in the fridge in 1/2 cup portions and I usually eat on it for about 3-4 days and Jason likes to take one of the cups and put it on top of a lettuce with some fresh veggies for a nice salad.

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Author: Pandora Williams

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