Recipe: Pesto Chicken and Polenta Mini-Casseroles

PESTO CHICKEN AND POLENTA MINI-CASSEROLES
Source: Half-Scratch Magic: 200 Ways to Pull Dinner Out of a Hat Using a Can of Soup or Other Tasty Shortcuts by Linda West Eckhardt
Servings: 4

Prepared pesto is a welcome addition to most grocery store deli sections. The nutty and herbal flavor of pesto can improve many dishes. Try a jot of it tossed with hot pasta, poured over a block of cream cheese, or smeared on toast.

1 (16 ounce) tube ready-cooked polenta, sliced into 16 (1/2-inch-thick) medallions
1 (11 ounce) package cooked carved chicken breast
3/4 cup prepared pesto
1 cup grated mozzarella
1/2 cup chopped roasted red peppers from a jar

Preheat the oven to 425 degrees F. Prepare the casseroles. Spray 8 (12-ounce) ramekins with cooking spray.

In each ramekin, layer 1 polenta medallion, 1/4 cup of the chicken, 1 to 2 tablespoons of the pesto, 1 tablespoon of the mozzarella, a second polenta medallion, and 2 more tablespoons of the cheese.

Set the ramekins on a cookie sheet to prevent spills. Place the sheet on the center rack of the oven, and bake until bubbly and hot, about 15 minutes.

Finish each ramekin with a generous pinch of the roasted red peppers, and serve hot, 2 per person.