Pesto Chicken Casserole With Feta Cheese And Olives

• 3/4 pound skinless, boneless chicken thighs, cut into cubes
• 3/4 pound skinless, boneless chicken breasts, cut into cubes
• salt and ground black pepper to taste
• 3 tablespoons butter, or as needed
• 1 (8 ounce) package feta cheese, diced
• 8 tablespoons pitted Kalamata olives
• 1 clove garlic, minced
• 1 2/3 cups heavy cream
• 1 (3.5 ounce) jar pesto

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Season chicken breasts and thighs with salt and pepper.
3. Melt butter in a large skillet over medium-high heat. Cook chicken in the hot butter until golden brown, 5 to 10 minutes. Transfer to a baking dish. Add feta cheese, olives, and garlic.
4. Mix heavy cream and pesto together in a bowl. Pour over the chicken mixture.
5. Bake in the preheated oven, uncovered, until top is golden brown, 20 to 30 minutes.

skinless, skinless, salt, butter, feta cheese, olives, clove garlic, heavy cream, pesto

Taken from www.allrecipes.com/recipe/270280/pesto-chicken-casserole-with-feta-cheese-and-olives/ (may not work)