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5 from 1 vote

Pesto Chicken Casserole

Prep Time15 minutes
Cook Time40 minutes
Servings: 4 servings
Calories: 468kcal
Author: Jessica DeMay

Ingredients

  • 1 large spaghetti squash, cooked and shredded
  • 1-1.25 pounds boneless skinless chicken
  • 1 tablespoon avocado oil
  • 1 teaspoon salt
  • ¾ cup dairy free pesto
  • 2 large eggs
  • 1 pint cherry tomatoes halved (2 cups)

Instructions

  • Preheat oven to 350° and grease or line a 9×9 pan with parchement paper.
  • Add the spaghetti squash to a large bowl. 
  • Add the chicken to a medium skillet with the avocado oil. Sprinkle on the salt and cook over medium heat for 5 minutes. Chicken won't be fully cooked at this point, but that's okay. Add the chicken to the spaghetti squash. Pour the pesto into the bowl and add in the eggs and tomatoes and stir well.
  • Pour mixture into the prepared pan and bake for 40 minutes, until edges are lightly browned. Serve warm.
  • Store leftovers covered in the fridge up to a week.

Notes

*I used my homemade pesto, but any dairy free pesto will work 

Nutrition

Calories: 468kcal | Carbohydrates: 25g | Protein: 32g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 158mg | Sodium: 1233mg | Potassium: 969mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1958IU | Vitamin C: 33mg | Calcium: 162mg | Iron: 3mg