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Pesto Chicken and Rice Casserole

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.
Course Dinner
Cuisine Italian
Keyword Pesto Chicken and Rice
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 511kcal
Author Lauren Brennan


  • 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


  • 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.


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