Thursday, April 2, 2015

Pesto Chicken Potato Bake

Hey Guys,
Remember me? Yes, I'm alive but barely. At least it feels that way! A bad bout of Bronchitis and a nasty Sinus infection have had me bedridden. Blech. Hence my leave of absence on the blog. I'm finally starting to get around to posting recipes again and this family favorite recipe was just too good not to post. 10 stars from the hubby and toddler. It's also quick and easy which makes it a perfect weeknight meal!

Pesto Chicken Potato Bake
Serves 6
Cal 241, Carbs 13.8, Fat 13, Fiber 2, Protein 17.5

2 cups cooked chicken
3 large russet potatoes, washed and diced
1/2 cup pesto sauce, divided
1 cup reduced fat mozzarella cheese
1 clove garlic, minced
1/8 cup grated parmesan cheese

Pre-heat oven to 450

Toss potatoes with parmesan cheese, garlic, and half of the pesto. Transfer to a baking dish and bake for 40-45 minutes or until potatoes are tender.

Remove potatoes from oven and mix in cooked chicken and remaining pesto. Top with mozzarella cheese. Continue cooking for another 10 minutes or until cheese is melted. Enjoy!


  1. So glad you're feeling better! And this looks yummy! Wonder if you could use sweet potatoes? Thanks so much for taking the time to link up with us over at the #HomeMattersParty - we hope to see you again this Friday! Feel free to bring a friend :)

  2. What a great casserole and so simple! Thanks so much for sharing with Full Plate Thursday and have a wonderful week.
    Come Back Soon!
    Miz Helen

  3. What a deliciously easy recipe. I can see why it received the most clicks at Simple Supper Tuesday last week. We hope you can join us again, starting Monday night at 8pm EST.


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