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Double Broccoli Chicken Cheese Casserole

Prep Time10 minutes
Cook Time38 minutes
Total Time48 minutes
Servings: 4 -6
Author: Amy Stafford

Ingredients

  • 1 cups Couscous


Broccoli Pesto:

  • 5 cups raw broccoli cut into small florets and stems
  • 3 medium garlic cloves. peeled
  • 2/3 cup sliced or slivered almonds toasted
  • 1/3 cup Sargento Off the Block 4 Cheese Mexican
  • 2 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 1/2 cup ricotta cheese


Chicken:

  • 1 pound boneless skinless chicken tenders cubed
  • 1 tablespoon olive oil


Toppings:

  • 1/2 cup favorite salsa
  • 1/2 cup Sargento Off the Block 4 Cheese Mexican

Instructions

  • Preheat oven to 375° and grease a 13 x 9” baking dish.

Broccoli Pesto:

  • Cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
  • To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, cheese, salt, and lemon juice in a food processor. Drizzle in the olive oil and ricotta and pulse until smooth.
  • Add broccoli florets, and pest in a large bowl.
  • Cook Couscous according to directions, drain. Add to Broccoli.

Chicken:

  • In the same pot you cooked your broccoli and couscous, add 1 tablespoon olive oil and add chicken, cooking to sear the outside, about 3-4 minutes per side. Remove and toss in with Couscous and Broccoli.
  • Pour content into baking dish spread evenly top with salsa and 1/2 cup cheese. Bake for 20 minutes.
  • Serve with a side of extra salsa.