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Pesto Chicken & Rice Casserole

Baked Pesto Chicken and Rice Casserole is simple, delicious and like any other casserole recipe lets you sit back and relax as it bakes.

Course Dinner
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 511 kcal
Author Lauren Brennan

Ingredients

  • 1 cup long grain white rice
  • 1 cup parmesan cheese divided
  • 6 tablespoons prepared pesto divided
  • 2 boneless skinless chicken breasts {about 1 lb.}
  • salt & pepper to taste
  • 2 1/4 cups chicken stock
  • 2 roma tomatoes diced
  • 3 tablespoons heavy cream
  • Italian seasoning optional
US Customary - Metric

Instructions

  1. Preheat oven to 375 degrees.
  2. In a 9x9 glass baking dish, pour in rice, 1/2 cup cheese, 4 tablespoons pesto, and chicken. Sprinkle chicken with salt & pepper, to taste. Pour chicken stock over all ingredients and stir gently to even out the rice underneath the chicken. Cover with foil and bake 45 minutes to 1 hour or until rice is cooked to your liking.
  3. Remove chicken from baking dish and shred into large pieces. Add chicken back in and stir in cream, remaining pesto and 3/4 of the diced tomatoes. Spoon into 4 servings and top with tomatoes, more cheese {if desired} and Italian seasoning. Serve.
Nutrition Facts
Pesto Chicken & Rice Casserole
Amount Per Serving
Calories 511 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 8g50%
Cholesterol 74mg25%
Sodium 877mg38%
Potassium 500mg14%
Carbohydrates 45g15%
Fiber 1g4%
Sugar 3g3%
Protein 29g58%
Vitamin A 1090IU22%
Vitamin C 5.2mg6%
Calcium 362mg36%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.