Pesto Chicken Casserole - Ready to Eat Dinner

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Maria Makes for same day cooking instructions.

59 mins

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Add cauliflower crumbles to a bowl and sprinkle with salt #1. Set aside.
2. In a separate bowl, add the chopped kale, drizzle with olive oil. Massage the kale until it turns a darker color and shrinks down some.
3. Add the bell pepper and chicken to the bowl. Mix well.
4. Make the sauce in a small bowl by whisking together the pesto, eggs, green onions, garlic, black pepper, and salt #2. Whisk until combined.
5. Use either a clean kitchen towel or a nut milk bag (if you have one) to wring out the cauliflower mixture to squeeze out as much moisture as possible.
6. Add into the bowl with the other ingredients. Top with the pesto dressing mixture. Combine everything together, using your hands if needed.
7. Transfer casserole mixture to indicated number of greased baking dishes.
8. Bake at 375º for 40-45 minutes or until the center is firm and starts to brown around the edges.
9. Cut into indicated number of servings. Wrap in plastic wrap. Divide among indicated number of bags. Seal, label and freeze.

10 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Reheat in the microwave until heated through.