Pesto Chicken and Rice Bake

Rating: 4.63 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a comforting casserole which requires just a few ingredients and in less than an hour dinner will be ready. For little ones, it's best to chop the tenders into bite-sized pieces.

By thedailygourmet

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Recipe Summary

prep:
5 mins
cook:
45 mins
total:
50 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch casserole dish with cooking spray.

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  • Mix 1 1/2 cups water together with rice, seasoning packets, and 2 tablespoons pesto. Pour mixture into the casserole dish.

  • Toss chicken tenders with remaining pesto in a shallow dish. Place chicken on top of the rice.

  • Bake in the preheated oven for 30 minutes.

  • Mix remaining water with Alfredo sauce. Remove dish from the oven and pour Alfredo sauce over the chicken, stirring to combine. Top with Parmesan cheese and bake until cheese melts, about 15 minutes more. Serve immediately.

Cook's Note:

You can cut the chicken into pieces if desired.

Nutrition Facts

Per Serving:
443 calories; protein 34.4g; carbohydrates 40.4g; fat 16.3g; cholesterol 75.9mg; sodium 1116.5mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Kristen Rega
Rating: 5 stars
05/18/2020
Made this almost exactly as written, but- my grocery store didn't have this specific rice, so I used rice pilaf. Added a combo of mozzarella and parmesan cheeses. Broiled for the last few mins to brown the top. Read More
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Kristen Rega
Rating: 5 stars
05/18/2020
Made this almost exactly as written, but- my grocery store didn't have this specific rice, so I used rice pilaf. Added a combo of mozzarella and parmesan cheeses. Broiled for the last few mins to brown the top. Read More
Debra Nutt
Rating: 5 stars
02/21/2020
Perfect Read More
Annette Tinholt Vellenga
Rating: 4 stars
02/03/2020
Thoroughly enjoyed this dish. Made as is. Read More
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Barbara Rose
Rating: 5 stars
02/08/2020
Super easy, super tasty. It was a hit at my house. Read More
Rob
Rating: 5 stars
03/07/2020
Very good and easy to make. It was a hit with my picky daughters. Read More
Jenifer Shields
Rating: 4 stars
07/22/2020
This recipe is quite good (my husband loved it and ate two helpings). I changed it only slightly: I cut the raw chicken into large bite-size pieces before adding, I used a basmati/brown rice medley that had some dried veggies & herbs in it (Trader Joe's) that I had on hand, and I added about a cup of broccoli florets that I sauteed first. I like creaminess, so I added a 1/4 cup more Alfredo sauce. I may add even more next time. And I will make this again. Use the best pesto you can on the chicken - it really makes it. Four stars for ease, a short ingredient list, and making my husband happy with a healthy, hearty dish. Read More
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