Pesto chicken casserole

What do you use pesto with?  Everything.

A piece of toast, poached egg, and prosciutto.  Every morning.

A little veggie, sausage, and quinoa stir fry?  Throw some in there.

Frittata?  Duh.

When Sunday rolled around I still had about a 1/8 cup left, so I decided to use the rest of it up in one fell swoop.  I try to make a few large meals on Sunday so I can package them up and eat them for lunch/dinner throughout the week.  Last Sunday was a batch of black bean soup, 1/2 of this banana bread recipe in muffin form, and a casserole.

I used this pizza recipe from The Kitchn as inspiration, and headed to the grocery store. The exact amounts of each ingredient I used is a mystery, but thats the best part about casseroles- they’re very forgiving.

My [very] general recipe goes as follows:

1 cup arugula

1 large squash, sliced, lightly sautéed

1 cup quinoa, cooked

1 pound chicken, cut into slices, sautéed

1/8 – 1/4 cup pesto

3/4 cup cherry tomatoes, cut in half

1 ball mozzarella, sliced as thin as you can manage [probably about 1/8 inch thick]

1 handful chopped herbs [I used oregano and sage]

Layer the bottom of a 9″ x 13″ baking pan with the arugula, squash, and quinoa.  Try to spread out each ingredient so its even, but the actual order is up to you.

Next, mix the cooked chicken with the pesto and tomatoes, coating everything in the pesto.  Spread that into an even layer on top of the squash mixture and top it with the mozzarella slices.

I baked mine in the oven at 375˚ for 20 minutes, but you may have to vary the cooking time slightly.

Feel free to add more or less of each ingredient, use pasta for quinoa, spinach for arugula, or to throw some feta or goat cheese on top instead of mozzarella.  Like I said, casseroles are very forgiving.  Do your thing.

To end, a song.  Enjoy Wednesday friends:

The Lumineers, “Ho Hey”

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