Instructions are for 6 servings. Please modify as needed.
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Sauce too runny? If you’d like an even thicker sauce, add some extra shredded cheese. This will give the dish even more flavor and consistency.
Green it up! A rich dish like this only gets better if you serve it with a side of fresh leafy greens. Dress with a generous drizzle of olive oil, some balsamic vinegar and a sprinkle of sea salt.
Would like some extra heat? Spice things up with some red pepper flakes!
Cleaning and slicing leeks
Start with rinsing the leek and patting dry with a paper or kitchen towel. Use a sharp knife to cut off the darker green end. Thinly slice the leek into rings and you’re ready to go!
This dish can be prepared by frying the chicken ahead of time. You can assemble the entire casserole and keep in the fridge for a day before baking it. Just make sure you let it come to room temperature before placing in the oven. It’s also good to give it a stir since the pesto can sink to the bottom.
If you have chicken or turkey leftovers they are perfect for this dish. Just skip step 3 in the instructions and you are good to go!
If you’re short on time you can also use a rotisserie chicken. Take the meat off the bones and divide into bite-sized pieces before adding it to the baking dish.
Storing and reheating
If you intend to eat the casserole within 2-3 days you can store it in the fridge. Otherwise it’s better to place the casserole in the freezer where it will last up to 3 months. Make sure your dish is suitable for freezing.
Let thaw in the refrigerator the day before you plan on serving it. Don’t place a cold baking dish straight from the fridge into a hot oven as this can cause your dish to crack. Reheat the casserole in the oven at 300°F (150°C) until thoroughly warm. When thawing and reheating this casserole the result may be a bit more liquid but the flavor will still be good.