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Pesto Chicken and Rice Bake
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Delicious pesto chicken and rice casserole with tender chicken, fragrant pesto, and Parmesan cheese - a quick and simple dinner option.
Ingredients:
  • 1.75 cups water, divided
  • 1 (6.9 ounce) package chicken-flavored rice and vermicelli mix
  • 0.25 cup basil pesto, divided
  • 1 pound chicken tenderloins, tendons removed
  • 0.5 cup Alfredo sauce
  • 0.25 cup freshly grated Parmesan cheese
Instructions:
  • Preheat the oven to 375°F (190°C) and generously coat an 8-inch casserole dish with cooking spray.
  • Combine 1 1/2 cups water, rice, seasoning packets, and 2 tablespoons pesto in a bowl. Transfer the mixture to a casserole dish.
  • Coat chicken tenders with the remaining 2 tablespoons of flavorful pesto in a shallow dish, then elegantly arrange the chicken on a bed of rice.
  • Bake for 30 minutes in the preheated oven until the center reaches 165°F (74°C).
  • Combine the remaining 1/4 cup of water with Alfredo sauce. Pour the mixture over the chicken in the baking dish, stir to mix. Sprinkle Parmesan cheese on top and bake for an additional 15 minutes until the cheese is melted. Serve hot and enjoy!

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