Pesto Chicken Casserole with Feta Cheese and Olives ~LCHF


4 servings
700 g chicken, thighs or breast
100 g red or green pesto
400 ml cream
½ cup (120 ml) pitted olives, black or green
225 g feta cheese, diced
1 garlic clove, finely chopped
Salt and pepper
Butter for frying

Preheat the oven to 200°C. Cut the chicken thighs or filets into pieces. Season with salt and pepper and fry in butter until golden brown. Mix pesto and heavy cream in a bowl. Place the fried chicken pieces in a baking dish together with olives, feta cheese and garlic. Add the pesto mix. Bake in oven for 20-30 minutes, until the dish has turned a nice color. Serve with baby spinach or other leafy greens tossed with generous amounts of olive oil and a little salt.

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