Lemon-Pesto Chicken Recipe
Place the cubed chicken and frozen green beans into an 8 x 6 x 2-inch casserole dish.
In a mixing bowl, combine the pesto, lemon juice, cornstarch, salt and black pepper until thoroughly mixed.
Pour the sauce over the chicken and green beans, and toss to coat everything evenly with the pesto sauce.
Bake the casserole right away, or cover tightly and freeze up to 1 month.
To bake the frozen casserole, first thaw it overnight in the refrigerator.
Then bake in an oven (preheated to 375°) for 15 to 20 minutes or until the casserole is starting to bubble, stirring at the halfway point. When the juices are starting to bubble around the edges, remove the casserole from the oven and top with grated mozzarella cheese.
Turn the heat up to 425° and return the casserole to the oven. Bake until bubbling, and browned, and until the chicken is completely done. Serve immediately.
Excerpted from REAL LIFE DINNERS: Fun, Fresh, Fast Dinners from the Creator of The Chic Site by Rachel Hollis. Copyright © 2018 by the author and reprinted by permission of St. Martin's Press.