I created this one night when I was looking for a lot of flavor, but wanted something really quick to put together. On my plate, I melt mozzarella cheese on it. I love cheese, but the rest of my family isn't into it.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.

  • Spread rice in the bottom of the baking pan. Layer chicken on top.

  • Mix cream of chicken soup, milk, and cheese wedges together in a bowl until smooth. Stir in chicken broth and pesto. Pour over chicken and rice. Cover baking pan tightly with aluminum foil.

  • Bake in the preheated oven until most of the liquid has been absorbed, about 45 minutes. Remove from oven carefully; stir. Replace aluminum foil cover. Continue baking until rice is tender, about 15 minutes more. Remove from oven; uncover and sprinkle Parmesan cheese on top.

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Broil until Parmesan cheese is melted and browned, about 5 minutes.

Cook's Note:

I've also used 1/2 leftover chicken and 1/2 leftover steak.

Nutrition Facts

406 calories; 15.5 g total fat; 45 mg cholesterol; 892 mg sodium. 46.2 g carbohydrates; 18.7 g protein; Full Nutrition