Pesto Chicken and Rice Bake

Pesto Chicken and Rice Bake 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.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 5 mins

    COOK : 45 mins

    TOTAL : 50 mins

    SERVING : 4

    YIELD : 4 servings

  • 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.

Per Serving: 443 calories; protein 34.4g; carbohydrates 40.4g; fat 16.3g; cholesterol 75.9mg; sodium 1116.5mg. You can cut the chicken into pieces if desired.