Pesto Chicken and Rice Bake Recipe

Pesto Chicken and Rice Bake

Recipe by: thedailygourmet

"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."

Directions

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

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Footnotes

Cook's Note:
You can cut the chicken into pieces if desired.

Nutrition Facts

Per Serving: 443 calories; 16.3 40.4 34.4 76 1117 Full nutrition

Reviews

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Debra Nutt
- 4
- 4

2/20/2020

Perfect

barbr
- 12
- 1

2/8/2020

Super easy, super tasty. It was a hit at my house.

Annette Tinholt Vellenga
- 0
- 3

2/3/2020

Thoroughly enjoyed this dish. Made as is.

Pesto Chicken and Rice Bake

Ingredients

Directions