Pesto Chicken and Rice Casserole
Pesto Chicken and Rice Casserole is simple, delicious and, like any other casserole recipe, lets you sit back and relax as it bakes.
Servings 4 servings
Calories 511kcal
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
Instructions
- Preheat oven to 375 degrees.
- 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.
- 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
Calories: 511kcal | Carbohydrates: 45g | Protein: 29g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 74mg | Sodium: 877mg | Potassium: 500mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1090IU | Vitamin C: 5.2mg | Calcium: 362mg | Iron: 1.3mg
