Pesto Chicken Casserole - YMCA of Central Florida

Ingredients

• 2 lbs. boneless skinless chicken breasts, cut into bite size pieces
• Kosher salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons olive oil
• 1/3 cup pesto sauce (recipe below or store bought)
• 1 cup low-fat milk
• ½ cup Greek Kalamáta olives, pitted
• ½ cup feta cheese, crumbled
• 1 garlic clove, finely chopped
• Cooking spray for casserole dish
• ¼ cup freshly grated parmesan cheese
• FOR HOMEMADE PESTO
• 2 cups fresh basil leaves, packed
• 2 cloves garlic, roughly chopped
• ¼ cup pine nuts
• 2/3 cup extra-virgin olive oil
• ½ cup freshly grated parmesan cheese