Mmmm pesto. Pesto is part of practically one meal a week, if not more. We love it in all its many forms. One of my favorite ways to make it is with spinach and some spice.
I have also been on a bit of a casserole kick. Throw a bunch of stuff in a baking dish and bake it in the oven. How easy is that!? My husband seems to love casserole too. Me not so much. I am one of those terrible people who picks through things like casserole and only takes what they like. So it seemed wrong to make it knowing the temptation I would face. But I'm over it. He likes all the stuff I avoid so these meals turn out super for all involved.
I get I cut the chicken first and cook it while working on the pesto.
For the pesto you will need a large blender. Combine:
1 Can Cream of Chicken
1 Can Cream of Jalapeno
9 or so oz Fresh Spinach
Red Pepper if desired
Pulse in spinach a handful or so at a time til all is incorporated. You may need to stir down sides every so often.
In a large casserole dish combine:
Fresh/Frozen Tortellini, about 8-12 oz (The frozen cheese tortellini from Target is inexpensive and yummy)
Chicken 1-2lbs cut small and precooked
Frozen broccoli, 1 bag about 16 oz
Frozen cauliflower, 1 bag about 16 oz
Pesto Mix from above
Sprinkle top with Monterey Jack or whatever cheese makes you happy.
Do not precook veggies or tortellini, if u use dry tortellinin add 1C of water and cover
Bake in advance or combine in advance and bake when ready to eat.
